I prepared this plum cake a month ago during Christmas, but due to lack of time was not able to blog this recipe. Later whenever I try something new, I just show interest to only blog that recipe. But today I have decided to blog this plum cake. Today I am taking this cake to the Fiesta Friday #FF53 of Anige @The Novice Gardener. Let us move on to the recipe…
- Maida – 1 cup
- Sugar – 1 cup
- Butter – 1 cup
- Eggs – 4 nos
- Baking powder – 2 tsp
- Caraway seeds / Shajeera – ½ tsp
- Orange peel – small quantity
- Ginger chips – 5 gm
- Cherries – 8 gm
- Almonds / Badam – 10 nos
- Black raisins – 8 gm
- Caramel syrup – 3 tbsp.
- All spice powder – 3/4 tsp
- Orange peel – Take the orange peel, dip it in thick sugar syrup and dry it in sun for two days. It will change to dark brown color.
- Ginger chips – Dip fine pieces of ginger in sugar syrup and dries it in sun for 3 days.
- Caramel syrup – Take granulated sugar in a heavy bottomed vessel, keep in high flame. Stir it continuously; till the sugar comes to honey consistency and wait till it become black color. Suddenly sprinkle water on the caramel and remove it off from the fire.
- Almonds – Blanched
- All Spice powder – A mixture of clove powder, cinnamon powder, cardamom powder and nutmeg powder in equal propotion.
- Crush the Caraway seeds (shajeera) or grind it to a fine powder.
- Sieve maida and baking powder.
- Beat butter and sugar till the sugar dissolves and butter melts.
- Add in the Caraway seeds(shajeera), eggs and beat them nicely till they become fluffy.
- Pour in the caramel syrup and stir it well.
- Add in the sieved flour along with the all spice powder and fold them gently.
- Take a tbsp of sieved flour and roll all the solid ingredients (ginger chips, orange peel, nuts and cherries).
- Add them to the batter and fold in gently.
- Preheat the oven to 180 degree C. Grease the baking tray, pour in the batter and bake it for 9 mins at 180 degree C.
- Pierce a toothpick in the centre of the cake and pull it out. If the toothpick comes out clean, take the cake outside else bake it again for 3 mins.
Decorate the cake with nuts, cherries and sprinkle powdered sugar on it.
Thank uuuuuuuuuuuuuuuuuuu 😉
Wow looks super luscious and moist…
Hi some feedback some of the ingredients listed above I have never heard of, such as badam – maybe as you are posting for an international crowd you want to add some more specifics, the cake itself looks wonderful!
Sure sure and wl take your suggestion. Thanks a lot for your suggestion. Badam is nothing but our lovely ALMONDS…
I see 🙂 – whole? almond meal? not to criticise in this day and age we can google most anything there was a word starting with S in your ingredients list, cannot find the cake on your site now, silly me, also wondered what that was 🙂
https://madraasi.com/2015/01/29/plum-cake/ – Just now updated. Really I use to blog the names both in english n tamil, this time i have made a mistake. Thanks for your suggestion 🙂
Pingback: First Fiesta Friday Anniversary (Part 2) | The Novice Gardener
My favourite part of your delicious sounding recipe is where you are drying things in the sun! How lucky are you?! Thank you so much for sharing your plum cake with the Fiesta Friday crowd over at Angie’s The Novice Gardener blog. Today is Part 2 of the special anniversary edition and your cake is a lovely addition to the table! Happy Fiesta Friday!
EXcept winter in India nowadays the weather is often hot. Even one winter sometimes its too hot ;). I use to prepare all these on a sunny day, place in a plate over the stool or in terrace. Thanks a lot for your lovely words Selma 🙂
aha the shajeera were caraway seeds – Fascinating – great update – I cannot remember having eaten caraway seeds recently really interesting ingredient – thanks for updating 🙂 happy saturday
I love plums in cake, looks delicious!
Love traditional plum cake, this looks lovely!