Classic Plum Cake

Ingredients

450 gm Refined wheat flour  

500 gm Butter

220 gm Sugar  

1/2 tsp Baking powder (optional)

5 nos. Mace (ground)  

1 tsp Nutmeg powder

6 nos. Eggs  

450 gm Mix of varied dried grapes or dried berries

100 gm Almonds (flaked or sliced thin)  

1 tbsp Candied lime

4 tbsp Candied lemon  

4 tbsp Candied orange

50 ml Brandy or orange juice

 

Cooking Steps

Take a large bowl and add butter and sugar (powder it for a better and easier mixture). Beat it till light and fluffy (this helps make the cake airy). You can add baking powder to the flour if you are not confident.

Separate the eggs (Use a small sieve or a separator to make it easier. This way the egg yolk can be easily

Beat the egg yolks till they turn frothy and light-coloured.

Slowly, in batches, pour the beaten egg yolks into the butter and sugar in the bowl and mix gently (Mixing fast can make it curdle. If the mixture begins to curdle, sprinkle 3-4 tsp of flour till the blending is done).

Preheat the oven to 160 degrees Celsius.

Add the flour into the mixture and mix gently till the batter forms (avoid lumps by using a spatula to blend). Toss in ground mace, nutmeg powder, currants or raisins or dried berries, brandy and the sliced almonds to the mixture (Alternate brandy with orange juice). 

 

Expert Tip: If you want an enhanced flavour, you can soak the currants, raisins or berries in brandy or rum for 2-3 days and use the same for the mix. If you prefer a non-alcoholic version, you can boil the currants, raisins or berries in orange juice for 5 minutes and cool them before adding to the mixture.

Fold the beaten egg whites into the mix.

If you feel the batter is heavy, you can add a bit of milk to make it lighter and create a smoother consistency.

Take an 8-inch cake tray or two 4-inch ones if you prefer two small cakes. Grease and line it with butter paper Pour the mixture till it is half full and sprinkle the candied orange, lime and lemon mix (You can either get ready ones or make them at home).

Now pour the cake batter over it till it is 80% full and tap the pan so the batter settles in flat on top.

Bake for 60-90 minutes, and do a check by pricking a toothpick or a knife. It should come out clean, if it is sticky or wet, continue baking for 20-30 more minutes, check and repeat once more if needed.

Let the cake cool without a cover at room temperature. You can use a net or mesh-like cover if needed till it cools. 

 

 

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