Christmas Cakes

Christmas Plum Cake

Add Some Festive Cheer to Your Christmas Celebrations with a Delicious Plum/Fruit Cake

What's Christmas without a mouth-watering Plum/Fruit Cake? And if you're looking for something extra special, why not try adding a dash of alcohol to give your cake a rich and flavorful aroma? If you're worried about an alcohol-free option, don't worry - I've got you covered with my Eggless Alcohol-Free Plum Cake recipe.

This festive season, treat your loved ones to an indulgent and delicious dessert that will make their taste buds dance with joy. Whether you're having a cozy night in with family or hosting a big Christmas dinner, a Plum/Fruit Cake is a must-have on the menu.

To make this delectable treat, all you need are a few simple ingredients like dried fruits, nuts, spices, and of course, some alcohol. Mix them together, bake them in the oven, and voila - you have a mouth-watering dessert that's sure to impress.

But don't just take my word for it - try it out for yourself and let me know how it turned out. I'd love to hear your feedback and what your friends and family thought about the cake. So why wait? Get baking and spread some holiday cheer with this irresistible Plum/Fruit Cake. Merry Christmas!

Plum Cake

Christmas Plum Cake 2018-12-21 01:29:48

Christmas Plum Cake

Serves 16
Prep Time: 00:30
Cook Time: 02:30
Total Time: 03:00

Ingredients

2 cups (260 grams) of all-purpose flour
75 grams of almond flour
1/2 tsp cinnamon powder
1 tsp baking powder
1/2 tsp salt
1 orange zest
1 tsp fennel seeds
1 cup (225 grams) at room temperature unsalted butter
3 at room temperature large eggs
1 cup (210 grams) light brown sugar
1/4 cup fresh orange juice
1/4 cup (brandy or rum) alcohol
750 grams (mixed berries, dried cranberries, dates, raisins, and candied fruit/ tutti frutti, chopped cashews and almonds) dried fruits and nuts

Instructions

Preheat your oven to 160 degrees C. And then butter or spray an 8-inch springform pan with a removable bottom.
Then line the bottom of the pan with parchment paper. And also line the sides of the pan with a strip of parchment paper that extends about 2 inches above the rim of the pan as shown in the picture.
In a wide bowl combine the flour, salt, cinnamon powder, baking powder and fennel seeds.
Also, add the almond flour, mix well until combined.
Then add the zest of an orange, mix well and keep it aside.
In another large bowl, place all the dried fruits and candied fruits along with the nuts.
Remove about 3 tablespoons of flour mixture and add it to the fruit mixture, toss well until well coated.
In the bowl of your electric stand mixer or with a hand mixer, beat the butter until creamy for about one minute over medium speed.
Then add the light brown sugar and beat until light and fluffy. It takes 3 minutes at medium-high speed.
Then add the eggs, one at a time, beating well after each addition.
Scrape down the sides and bottom of the bowl as needed.
Then add the alcohol and orange juice, mix gently until incorporated.
Then fold in the fruit mixture at low speed.
And then fold in the flour mixture slowly.
Scrape the batter into the prepared pan and decorate the top with blanched almonds or cashews as you like.
Bake it in the preheated oven for 1 hour.
Then reduce the heat to 150 degrees C and again bake it for another 80 to 90 mins or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.
Remove the cake from the oven and place on a wire rack to cool completely.
Then with a skewer, make some holes on the top surface and brush with alcohol.
Wrap the cake with cling film and aluminum foil and then place it in a cake tin or airtight container and store it in a cool dry place/refrigerator.
Brush the cake with alcohol once or twice in a week.
You can keep this cake for several weeks.

By Santhi Therese
The Indian Claypot

In a wide bowl combine the flour, salt,
cinnamon powder, baking powder and fennel seeds.

Also, add the almond flour, mix well
until combined.

Then add the zest of an orange, mix
well and keep it aside.

Meanwhile, preheat your oven to 160 degrees C.
And then butter or spray an 8-inch springform pan
with a removable bottom. Then line the bottom of the pan
with parchment paper. And also line the sides of the pan
with a strip of parchment paper that extends about
2 inches above the rim of the pan as shown in the picture.

In another large bowl, place all the dried
fruits and candied fruits along with the nuts.

Remove about 3 tablespoons of the flour mixture
and add it to the fruit mixture, toss well until well coated.

In the bowl of your electric stand mixer or
with a hand mixer, beat the butter

until creamy for about one minute
over medium speed.

Then add the light brown sugar and beat
until light and fluffy.

It takes 3 minutes at medium-high speed.

Then add the eggs, one at a time, beating well
after each addition. Scrape down the sides and
bottom of the bowl as needed.

Then add the alcohol and

orange juice, mix gently until incorporated.

Then fold in the fruit mixture at low speed.

And then fold in the flour mixture slowly.

Scrape the batter into the prepared pan and
decorate the top with blanched almonds or
cashews as you like.

Bake it in the preheated oven for 1 hour.
Then reduce the heat to 150 degrees C
and again bake it for another 80 to 90 mins or
until a long skewer inserted into the center of the
cake comes out with just a few moist crumbs.