Eggless Christmas
Plum Cake
workshop by Pastry Chef
Aditi Goyal
FRUIT SOAKING
ingredients
50grams Prunes
25grams Cranberry
20grams Sultanas
30grams Raisins
25grams Orange peel
15grams Candied Ginger
30grams Dried Cherry/Candied Cherry/Tutti Frutti
40grams Apricots
120ml Rum/Orange/Apple/Grape Juice
method
Chop the big fruits to small size pieces and transfer in a large bowl mix all
well so you don’t have big clumps of fruits.
Add in the soaking liquid and stir well. Transfer into a clean sterilised airtight
container. Preferably glass jar/ steel container
Keep in a cool dark place.
If using fruit juice, use canned or tetra pack and the soaked fruits need to put
in fridge, so that they can last for 4-5 days.
Fruits soaked in alcohol can last a long long time provided the alcohol doesnt
dry out so give the jar a shake in couple of weeks and if the fruits look dry add
some more alcohol
CARAMEL SYRUP
ingredients
100 grams Granulated Sugar
25 grams Water
75 grams Warm Water
method
In a pan add in the sugar and 25 grams water keep it on medium heat and
cover the pan with lid.
Once the mixture starts boiling vigorously remove the lid and cook it until the
mixture turns dark and smell burnt
Add in the warm water to the pan, be careful it will bubble up.
Cook for a 1-2 mins until the mixture thickens a little
Transfer to a heat proof jar and let it cool completely.
CAKE RECIPE
ingredients
90g All Purpose Flour Zest of 1 orange
100 g Brown Sugar 100g Seedless Dates
½ tsp Baking Soda 50 grams Warm water
1 tsp Baking Powder 65 ml Milk
1 tsp Cinnamon 60 grams Melted Butter
1 tsp Ginger Powder 225g Soaked Fruits
¼ tsp Clove 1 tbsp Molasses/ Caramel Syrup
¼ tsp Nutmeg 50 grams Chopped Nuts
¼ tsp Salt
method
Put all the dry ingredients in a large bowl and sift them.
Soak the dates in warm water for 5 mins and then puree them in a blender.
Transfer the date jam to a bowl add the melted butter, brown sugar, orange
zest and caramel syrup and whisk them until smooth.
Add the dry ingredients to wet ingredients and fold using a spatula.
Just before all dry ingredients are mixed, add the soaked fruits leaving behind
the excess liquid and nuts. Fold using a spatula until everything is
homogeneous.
Line a 7 inch loaf pan with parchment paper and pour in the batter in the
prepared pan and bake in the pre-heated oven at 180 C for 55-65 minutes. You
know it's done when a toothpick inserted in the middle comes out clean.
Once done let it cool in pan for 15 mins. Transfer on to the wire rack.
If you are using rum then brush 2 tbsp of rum on the cake and let it cool
completely.
If you are making non - alcoholic version, then DO NOT brush the cake with
juice, as this reduce the shelf life.
You can feed the cake with rum every alternate day this will increase the shelf
life. Just brush the cake with rum to feed it
Brand Suggestions
1. Castor/Powdered Sugar- Trust/Mawana/Tate & Lyle/SIS
2.Milk- Amul/Mother Dairy/Al Marai
3.Butter- Amul/President/Lupark/ Dlecta
Shelf Life
ALCOHOLIC VERSION: If properly fed with alcohol this cake can last 3-4
months at room temperature.
If not fed it can last 15 days at room temperature
NON ALCOHOLIC VERSION: can last 7 day at room temp or more if
refrigerated
