Overnight Plum Fruit Cake Recipe
The plum cake is one you often make during Christmas or festive occasions. It contains semolina and the batter is soaked overnight. Soaking makes the semolina tender which gives the cake a lovely soft and moist rather than grainy texture. Whipping the egg whites makes sure the cake is light and fluffy.
The plum cake is one you often make during Christmas or festive occasions. It contains semolina and the batter is soaked overnight. Soaking makes the semolina tender which gives the cake a lovely soft and moist rather than grainy texture. Whipping the egg whites makes sure the cake is light and fluffy.
Equipment /Tools
- 8-inch round baking pan
- Mixing bowl
- Wooden spoon
- Spatula
- Baking tray
- Oven
Ingredients
- 500 grams (2.2 cups) Butter
- 450 grams (2.25 cups) Sugar fine or castor
- 10 Eggs large
- 200 grams (0.85 cups) Semolina Sujee
- 250 grams (2 cups) All-purpose flour maida
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 250 grams (1.52 cups) Plums dried - roughly chopped
- 200 grams (2.08 cups) Mixed peel preserved - chopped fine
- 250 grams (1.94 cups) Cashew nuts finely chopped or grated
- 2 tsp Vanilla extract
- ½ tsp Salt
Optional ingredients
- ¼ tsp Almond extract
- ¼ tsp Cinnamon powder dalchini
- ¼ tsp Cardamom powder elichi
- ¼ tsp Nutmeg grated (jailfal)
Instructions
- Separate eggs - make sure there are no yolks in the white. If you have any yolk in the whites it will not whip. Tip -It's ok to add the egg white to the yolk but not the yolk to the white
- Cream butter and sugar until light and fluffy
- Add beaten egg yolks - a little at a time
- Add the vanilla and almond extract
- Add the sujee and combine well
- Cover the bowl and leave the mixture at room temperature for 6 hours or overnight (no more than 8 hours)
- Preheat the oven at 160 C/ 320 F
- Butter, flour, and line an 8-inch round or square pan with parchment paper - Set aside
- The next morning, combine the flour, baking powder, baking soda, spices, and salt.
- Add the flour mixture - a little at a time.
- In a clean grease-free bowl, whip the egg whites until almost stiff peaks. Tip- egg whites will whip well if they are room temperature or warm, not cold.
- Carefully fold the whipped egg whites into the cake batter.
- Finally, add the mixed fruits, plums, and nuts in two batches - do not over mix (or the cake won't rise)
- Level the top of the cake with a spatula
- Sprinkle more chopped cashew nuts on the top of the cake
- Bake in the preheated oven for about 40 to 50 minutes or until the skewer inserted in the center comes clean.
- Remove from the oven at cool in the pan for 10 minutes
- Then invert onto a cooling rack and cool completely Tip- inverting on a cooling rack will prevent the cake from getting soggy
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Nutrition Information
Calories: 407kcal | Carbohydrates: 44g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 256mg | Potassium: 172mg | Fiber: 1g | Sugar: 27g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Pin this and other East-Indian Recipes on Pinterest here
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Carl De cunha
I was looking for this recipe for a long time... it looks good...
I remember when I was a young lady of about 10/12 I used to help my mum prepare this n we siblings used to fight to scrape the leftover. My mum was a very good cook n used to be invited to give honorary cooking classes at the YWCA bombay in the 60,s
Veena Azmanov
Thank you, Carl. I hope you try this recipe. Let me know how it was.
Your mom sounds very talented. I hope you saved some of her recipes for yourself.