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Instant Plum Cake

 

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instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | with 37 amazing images.

Easy Christmas Plum Cake recipe which is super soft and moist, eggless, with no prior soaking of fruits and nuts! Learn how to make instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake |

Traditionally, to make plum cake, dry fruits are soaked in rum/brandy for months or even years before using them for baking a Christmas Plum Cake. Having said that I have made this eggless and alcohol-free cake by a very quick method of cooking my dry fruits with orange juice, which makes the dry fruits extremely flavorful for the cake.

This eggless Christmas fruit cake is very unique in its own way. Unlike other cakes, no alcohol, no soak Indian plum cake has less density of cake flour and has more different types of dried fruits with spices that heat up the body during winters. Particularly, I have added dried fruits like cranberries, tutti-frutti, raisins, almonds, cashews, walnuts and apricots but you can use any dry fruits you have in your kitchen!

Tips to make instant plum cake: 1. Instead of orange juice you can use grape juice to make plum cake. 2. Cool the cake completely before cutting slices. 3. You can soak the dry fruits in orange juice for 8 hours or overnight. 4. Ensure to place a butter paper at the bottom of the cake tin, so demoulding becomes easier. 5. If you like you can also add choco chips in plum cake.

Enjoy instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | with detailed step by step photos.

Instant Plum Cake recipe - How to make Instant Plum Cake

Tags

Sweet SnacksSchool Time SnacksEvening Tea SnacksDry Fruit FlavoursIndian style Eggless CakesRaksha - BandhanChristmas

Preparation Time:    Baking Time:  55 minutes   Baking Temperature:  180°C (360°F)   Cooking Time:    Total Time:    Makes 12 slices

Ingredients
Method
For instant plum cake
    For instant plum cake
  1. To make {span class="bold1"}instant plum cake{/span}, in a broad nonstick pan, combine all the soaking ingredients with 2 tbsp of water. Simmer for 7 to 8 minutes and keep aside to cool completely.
  2. In a deep bowl, cream butter and sugar till light and fluffy. Add vanilla extract, orange zest, cinnamon powder, clove powder, nutmeg powder and ginger powder. Mix well.
  3. Add in the plain flour, cocoa powder, baking powder, baking soda, soaked dry fruit mixture, chopped mixed nuts and milk.
  4. Fold in all the ingredients to form a batter. Transfer the batter into a greased and lined loaf tin, top it up with the soaked dry fruits.
  5. Bake in a preheated oven at 180°c (360°f) for 45 minutes or until done.
  6. Remove and keep aside to cool completely. Carefully demould the cake from the tin and cut into 12 equal slices.
  7. Serve {span class="bold1"}instant plum cake{/span}.

Instant plum cake video

Instant Plum Cake recipe with step by step photos

like instant plum cake recipe
  1. like Instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | then do try other cakes recipes also:
    • plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | 
    • lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake |

what is instant plum cake made of?
  1. Instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | is made using easily available ingredients in India: For Soaking: 1/2 cup orange juice, 1/4 cup dried cranberries, 1/4 cup dried and chopped apricots (kummani / jardalu), 2 tbsp black raisins, 2 tbsp raisins (kismis), 1/2 cup tutti frutti. See the below image of list of ingredients for plum cake.
  2. For The Cake: 1/2 cup soft butter, 3/4 cup powdered brown sugar, 1 tsp vanilla extract, 2 tsp orange rind, 1 1/2 cups plain flour (maida), 2 tbsp cocoa powder, 1/4 tsp cinnamon (dalchini) powder, 1/8 tsp cloves (laung / lavang) powder, 1/8 tsp nutmeg (jaiphal) powder, 1/4 tsp dried ginger powder (sonth), 1 tsp baking powder, 1/2 tsp baking soda, 1 cup chopped mixed nuts and 1 cup milk. See the below image of list of ingredients for plum cake.

how to soak dry fruits
  1. To make Instant plum cake, in a broad nonstick pan, add ½ cup orange juice.
  2. Add 2 tbsp of water.
  3. Add ¼ cup dried cranberries.
  4. Add ¼ cup dried and chopped apricots (kummani / jardalu).
  5. Add 2 tbsp black raisins.
  6. Add 2 tbsp raisins (kismis). 
  7. Add 1/2 cup tutti-frutti.
  8. Simmer for 7 to 8 minutes and keep aside to cool completely.

how to make batter for plum cake
  1. In a deep bowl, grease and line the loaf tin using parchment paper. Keep aside.
  2. Add ½ cup soft butter.
  3. Add ¾ cup powdered brown sugar till light and fluffy.
  4. Mix well.
  5. Add 1 tsp vanilla extract.
  6. Add 2 tsp orange rind.
  7. Add ¼ tsp cinnamon (dalchini) powder.
  8. Add 1/8 tsp cloves (laung / lavang) powder.
  9. Add 1/8 tsp nutmeg (jaiphal) powder.
  10. Add ¼ tsp dried ginger powder (sonth). Mix well.
  11. Add 1 ½ cups of plain flour (maida).
  12. Add 2 tbsp cocoa powder.
  13. Add 1 tsp baking powder.
  14. Add ½ tsp baking soda.
  15. Add the soaked dry fruit mixture. Keep little soaked dry fruit mixture aside for topping on the cake.
  16. Add ¾ cup chopped mixed nuts.
  17. Add 1 cup milk.
  18. Fold in all the ingredients to form a batter.
  19. Transfer the batter into a greased and lined loaf tin which is 8" x 3" and has a height of 2".
  20. Top it up with the soaked dry fruits.
  21. Bake in a preheated oven at 180°C (360°F) for 45 minutes or until done.
  22. Remove and keep aside to cool completely.
  23. Carefully demould the cake from the tin and cut into 12 equal slices.
  24. Serve Instant plum cake.

tips to make plum cake
  1. Instead of orange juice you can use grape juice to make plum cake.
  2. Cool the cake completely before cutting slices.
  3. You can soak the dry fruits in orange juice for 8 hours or overnight. 
  4. Ensure to place a butter paper at the bottom of the cake tin, so demoulding becomes easier.
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