Christmas Plum Cake Recipe
Now, there are numerous versions of traditional Christmas Plum Cake recipes, which call for a number of alcoholic ingredient. However, I find this dark fruitcake with rum the perfect for this season. With a dash of our old favorite Old Monk rum, red wine and a hint of spices as the plum-cake ingredients, this Christmas rum fruitcake recipe is a keeper
Equipment
- Convection Microwave Oven
- Mixing Bowl
- Electric Hand Beater
Ingredients
- 1 cup Pre-Soaked Dried Fruits & Nuts
- 1 tsp Grated Ginger
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Cloves Powder or 2-3 Cloves
- 1/2 inch Cinnamon Stick
- 2-3 tbsp Caramel Syrup
- 1 Orange
- 1 cup All Purpose Flour
- 2 tbsp Cornflour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 cup Granulated Sugar
- 1/3 cup Refined Sunflower Oil
- 2 Eggs
Instructions
- Pound the Cloves and Cinnamon into fine powder.
- Take out the zest of the Orange and juice it. Keep them separate for later use.
- Now, take a heavy bottom pan and add the pre-soaked fruits & nuts with grated Ginger, Nutmeg Powder, Clove + Cinnamon Powder, Caramel Syrup and Orange zest. Give it a gentle boil and then allow it to steep for 2 hours.
- Strain the fruits out of the syrup and store the syrup in a jar.
- Combine the dry ingredients together, like All Purpose Flour, Cornflour, Baking Powder & Baking Soda.
- Toss the soaked fruits & nuts in the dry ingredients and roll them nicely so that each of them get covered nicely.
- Now, whisk the Eggs along with sugar and oil till smooth.
- Gently fold in the dry ingredients along with the fruits & nuts in the wet ingredients. To loosen the batter, use the Orange juice syrup. You might require somewhere around 4 tbsp of it.
- Pour the batter in a greased and dusted cake loaf tin and bake it for 38-40 minutes at 180c.
- Once the cake it baked completely, take it out and drizzle some of the syrup from the cake while the cake it still hot. You can keep feeding this syrup for next 5-7 days to make the cake extra moist and flavorful.