Kerala Plum Cake Recipe

Ingredients

• 1 1/2 cup dried fruits ((prunes, golden and black raisins, cranberries, sultanas, etc.))
• 1/4 cup whole cashews (chopped)
• orange juice (to soak (just enough to submerge the dried fruits))
• 1/2 cup white sugar
• 1/2 cup hot water
• 250 grams all-purpose flour ((~1 1/2 cup))
• 1/4 tsp cardamom powder
• 1/4 tsp cloves powder
• 1/4 tsp ground nutmeg ((or use allspice powder))
• 1/4 tsp ground ginger
• 1/4 tsp cinnamon powder
• 1 tsp baking powder
• 1 pinch baking soda
• 1 tsp orange zest
• 1/4 tsp salt
• 100 grams butter (softened)
• 200 grams white sugar ((~1 cup))
• 3 large eggs (room temp)
• 1 tsp vanilla essence

Instructions

1. 1

   --- Soak ---

2. 2

   Soak the dried fruits and cashews in fresh orange juice. You can do this and keep it refrigerated overnight. Use after draining excess juice, if any.

3. 3

   --- Prepare the caramel syrup ---

4. 4

   melt: Heat the sugar in a heavy-bottomed pan over medium heat until it melts and turns a deep amber colour. Turn off the heat and carefully add hot water in small amounts—it will splutter. Return to low heat and stir until smooth. Simmer for 2–3 minutes, then cool completely before using.

5. 5

   --- Prep the pan & oven ---

6. 6

   Preheat the oven to 170°C with the rack in level 2.

7. 7

   line pan: Grease lightly and line an 8-inch round cake pan or springform pan with baking paper, including the sides. You can also use an 8x8 square pan.

8. 8

   --- Prepare the cake batter ---

9. 9

   mix flour items: In a medium bowl, add all the items of the flour mix and mix thoroughly with a hand whisk or fork.

10. 10

    whisk: In a large mixing bowl, using an electric mixer, beat the softened butter until light. Whisk in sugar, then eggs one at a time until combined and fluffy.

11. 11

    whisk: Add the vanilla essence and the cooled caramel syrup and whisk until combined.

12. 12

    whisk: Remove 2 tbsp of the flour mix and add the remaining flour mix in batches to the batter and whisk until combined.

13. 13

    fold: Gently mix the reserved flour mix with the dried fruits (drained) and then add to the bowl. Fold into the batter using a spatula.

14. 14

    pour: Transfer the batter to the lined pan, and smooth the surface with the back of a spoon. Tap the pan on the counter to release any air bubbles. Garnish the surface with cashews.

15. 15

    --- Bake & Serve ---

16. 16

    Bake in the preheated oven on the lower rack for 55-60 minutes. You can do the toothpick test by inserting it in the middle of the cake.

17. 17

    cool: Remove and let cool for a few minutes, and then transfer to the wire rack to cool completely.

18. 18

    serve: Slice and serve. Keep the remaining in a container on the counter. The cake will last for a week if handled with care. Don’t use wet knife or hands.