Nothing says Christmas like homemade plum cake, and this one's packed with goodness!
Loaded with dry fruits, warm spices, and crunchy nuts, it's naturally sweet and stays beautifully moist. The flavours get even richer the next day.
Perfect for family gatherings or sharing with loved ones, this cake fills your home with that wonderful Christmas aroma. It's wholesome, delicious, and makes everyone feel good.
Because the best holiday treats bring joy to both your taste buds and your heart!
Recipe Details :
Prep Time: 20 mins | Bake Time: 40–45 mins | Total Time: About 1 hours | Servings: 10
Ingredients
For the Dry Fruit Mixture:
- 1 cup mixed dry fruits (Pecans, Pistachios, Walnuts, Almonds)
- 1/2 cup orange juice (for soaking)
For the Cake Batter:
- 1 1/2 cups Khapli Wheat Flour
- 1/2 cup Coconut sugar
- 1/2 cup melted butter with Extra Virgin Coconut Oil - (2 tsp)
- 1/2 cup curd (yogurt), at room temperature
- 1 tsp baking powder (optional)
- 1 tsp Cinnamon Powder
- 1/2 tsp Nutmeg Powder
- 1/4 tsp Cardamom Powder
- A handful of chopped nuts (Almonds, Walnuts, Cashews)
Step-by-Step Instructions
Step 1: Soak the Dry Fruits
Chop almonds, walnuts and cashews into smaller pieces. Place all the mixed dry fruits in a bowl and pour the orange juice over them. Cover and let them soak for at least 2 hours, or ideally overnight in the refrigerator. This helps the fruits plump up and absorb all the citrusy flavour.
Step 2: Prepare Your Oven and Tin
Preheat your oven to 170°C (340°F). Grease a 7-8 inch round or square cake tin generously with butter or oil. Line the bottom with parchment paper for easy removal. You can also dust the sides with a little flour.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter (make sure it's not too hot), coconut sugar, and curd. Whisk everything together until you get a smooth, creamy mixture. The coconut sugar doesn't need to dissolve completely at this stage.
Step 4: Add the Soaked Dry Fruits
Add all the soaked dry fruits along with any remaining orange juice from the bowl into the wet mixture. Stir well to coat the dry fruits evenly with the batter base.
Step 5: Sift and Add Dry Ingredients
In a separate bowl, sift together the khapli wheat flour, baking powder (optional), cinnamon powder, nutmeg powder, and cardamom powder. This ensures there are no lumps and the spices are evenly distributed.
Step 6: Combine Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the wet fruit mixture. Using a spatula or wooden spoon, fold gently in a cutting and folding motion. Do not overmix, mix only until the flour is just incorporated. Overmixing can make the cake dense.
Step 7: Add Chopped Nuts
Fold in the chopped nuts gently. Reserve a few nuts to sprinkle on top of the batter if you like a decorative finish.
Step 8: Transfer to Cake Tin
Pour the batter into the prepared cake tin. Tap the tin gently on the counter 2-3 times to release any air bubbles. Smooth the top with a spatula. If desired, sprinkle the reserved nuts on top.
Step 9: Bake the Cake
Place the tin in the preheated oven. Bake for 40–45 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
Step 10: Cool Completely
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then, carefully turn it out onto a wire cooling rack. Let it cool completely before slicing, this helps the cake set properly and enhances the flavours.
Step 11: Slice and Serve
Once cooled, slice the cake into pieces. Serve as is, or dust with coconut sugar for a festive touch. Store in an airtight container for up to a week.
FAQ's
Q. How do I store the Plum Cake?
A. Keep them in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
Q. Can I substitute curd in the plum cake?
A. Yes, use unsweetened apple sauce or mashed banana as a replacement.
Q. Do I need to soak the fruits overnight for plum cake?
A. It's best for flavour, but if you're short on time, 2–3 hours will work too.
Q. Can I make the Plum Cake dairy-free?
A. Absolutely! Use coconut oil instead of butter and dairy-free chocolate.
