Christmas Plum Cake

There can be no Christmas Celebration without a delicious Plum/Fruit Cake! Especially with a fruit cake that has an enhanced and flavorful aroma from adding alcohol. I have already posted Eggless Alcohol-Free Plum Cake. So go ahead and try these incredible Christmas Eve treats and let me know how they came out and also let me know on what your friends and family thought about it! Merry Christmas!

You may also like my other Christmas cake recipes like as Orange Chiffon Cake, Yogurt Lemon Cake, Coffee Cake, Pineapple Cake, Eggless Sponge Cake, Chocolate Chiffon Cake, Vanilla Cupcakes Chocolate Cake with Ganache Pound Cake, Orange Cake, Red Velvet Cupcakes and Red Velvet Cake.

Plum Cake

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

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

Prep Time   00:30        Cook Time   02:30        Total Time   03:00                      Ingredients

1. 2 cups all purpose flour (260 grams)
2. 75 grams almond flour
3. 1/2 tsp cinnamon powder
4. 1 tsp baking powder
5. 1/2 tsp salt
6. Zest of one orange
7. 1 tsp fennel seeds
8. 1 cup unsalted butter (225 grams) at  room temperature
9. 3 large eggs at  room temperature
10. 1 cup firmly packed light brown sugar (210 grams)
11. 1/4 cup fresh orange juice
12. 1/4 cup alcohol (brandy or rum)
13. 750 grams of an assortment of dried fruits and nuts (In this recipe, I used mixed berries, dried cranberries, dates, raisins, and candied fruit/ tutti frutti, chopped cashews and almonds          Instructions
14. Preheat your oven to 160 degrees C. And then butter or spray an 8-inch springform pan with a removable bottom.
15. 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.
16. In a wide bowl combine the flour, salt, cinnamon powder, baking powder and fennel seeds.
17. Also, add the almond flour, mix well until combined.
18. Then add the zest of an orange, mix well and keep it aside.
19. In another large bowl, place all the dried fruits and candied fruits along with the nuts.
20. Remove about 3 tablespoons of flour mixture and add it to the fruit mixture, toss well until well coated.
21. 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.
22. Then add the light brown sugar and beat until light and fluffy. It takes 3 minutes at medium-high speed.
23. Then add the eggs, one at a time, beating well after each addition.
24. Scrape down the sides and bottom of the bowl as needed.
25. Then add the alcohol and orange juice, mix gently until incorporated.
26. Then fold in the fruit mixture at low speed.
27. And then fold in the flour mixture slowly.
28. Scrape the batter into the prepared pan and decorate the top with blanched almonds or cashews as you like.
29. Bake it in the preheated oven for 1 hour.
30. 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.
31. Remove the cake from the oven and place on a wire rack to cool completely.
32. Then with a skewer, make some holes on the top surface and brush with alcohol.
33. 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.
34. Brush the cake with alcohol once or twice in a week.
35. You can keep this cake for several weeks.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Christmas Plum Cake

Serves 1
Prep Time: 00:30
Cook Time: 02:30
Total Time: 03:00

Ingredients

• 2 cups (260 grams) all purpose flour
• 75 grams 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.

Remove the cake from the oven and
place on a wire rack to cool completely.