Plum Cake Recipe

The plum cake is often made 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.

Course Dessert

Cuisine Anglo-Indian, East-Indian, European, Indian

Keyword cake, Christmas, christmas cake, fruitcake, plums

Prep Time 40

Cook Time 40

Resting time 6

Total Time 7 20

Servings slices

Calories 407kcal

Cost $10

Equipment

8-inch round baking pan
Mixing bowl
Wooden spoon
Spatula
Baking tray
Oven

Ingredients

Cake batter

227 g Butter
200 g Sugar fine or castor
4 large Eggs large
125 g Semolina Sujee
2 tsp Vanilla extract
¼ tsp Almond extract
120 ml Rum or orange juice

Dry ingredients

125 g All-purpose flour maida
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
¼ tsp Cinnamon powder dalchini
¼ tsp Cardamom powder elichi
¼ tsp Nutmeg grated (jailfal)

Fruit and nuts

150 g Plums dried - roughly chopped
150 g Mixed peel preserved - chopped fine
125 g Cashew nuts finely chopped or grated

Optional

2 - 4 tbsp Rum (to pour over the cake)

US Customary - Metric

Instructions

Pan - Grease, and line with parchment paper one 3-inch deep pan. You use an 8-inch round or 7-inch square pan for this cake.
Dry ingredients - Combine the flour, baking powder, baking soda, spices, and salt. Set aside
Cream - In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla and almond extract.
Soak - Next, add the semolina (rawa) and combine well. Cover the bowl with plastic wrap and keep it aside at room temperature for 2 hours.
Pro tip - the sugar and butter work as a preservative so it is ok to leave it at room temperature up to overnight but no more than 8 hours.
Oven - 20 minutes before baking preheat the oven to 165°C/ 325°F / Gas Mark 3
Dry ingredients -Add the dried plums, mixed peels, and nuts to the flour mixture. Then add it all to the cake batter along with the rum - do not over mix
Pro tip - do not overmix otherwise all the fruits will sink to the bottom of the pan
Pan - Pour the batter into the prepared baking pan. Level the top of the cake with a spatula. Sprinkle more chopped cashew nuts on the top of the cake if desired.
Bake - Bake for about 60 to 70 minutes or until the skewer inserted in the center comes clean. Pour the rum over the warm cake while it is still warm.
Pro tip- The rum keeps the cake extra moist.
Cool - Leave to cool in the pan for 10 minutes. Then invert onto a cooling rack and cool completely
Pro tip- inverting on a cooling rack will prevent the cake from getting soggy on the bottom.

Nutrition