Plum cake

   

 

Ingredients

1.5 cups Black Raisins

1 cup Dried Plums (Prunes)

1 cup Walnuts, chopped

2 cups Grape Juice or Rum (if preferred)

1/2 cup Sugar

1/4 cup Water

1/2 cup Boiling Water

1 inch Cinnamon Stick

4 Cloves

3 Cardamom Pods

2 cups All-Purpose Flour

2 cups Sugar

1 cup Melted Butter

5 Eggs

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 tbsp Vanilla Extract

 

Preparations

Combine the black raisins, dried plums, and walnuts in a bowl.

Pour in the grape juice or rum, ensuring the fruits and nuts are fully submerged.

Cover and let soak for at least 24 hours for the best flavor.

Sugar Caramel:

In a saucepan, heat 1/2 cup of sugar with 1/4 cup of water over medium heat.

Stir until the sugar dissolves and turns into a golden-brown caramel.

Carefully add 1/2 cup of boiling water, stirring constantly. Set aside to cool.

Grind the cinnamon, cloves, and cardamom into a fine powder. Set aside.

Preheat your oven to 350°F (180°C).

In a large bowl, cream together the melted butter and sugar until smooth.

Add eggs one at a time, beating well after each addition.

Stir in the vanilla extract and the cooled sugar caramel.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground spices.

Gradually fold the dry ingredients into the wet mixture.

Add the soaked fruits and nuts (along with any remaining soaking liquid) to the batter and mix well.

 

 

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