Original Rum Plum Cake Recipe. Christmas and new year aren't celebrated without plum cake. original plum cakes are made by soaking nuts, plums and dry fruits in alcohol either Rum/wine. The ingredient list now reflects the servings specified. Update: I did make a cake with asian pears but I used a new recipe for a walnut pie crust (interesting recipe).
Don't be like me and worry about it, it's really not that hard, you I adjusted the amount of sugar from my original recipe since I found the cake too sweet but if you tried my original recipe and liked it in the past, the. eggless plum cake recipe with stepwise photos. eggless and vegan plum cake recipe. cake is too good and is soft with a bit of crumbly texture Fresh plum cake stays well for almost a week. Before serving just warm the cake slices in a microwave or in the oven. Beat the butter and sugar together Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. You can cook Original Rum Plum Cake Recipe using 14 ingredients and 12 steps. Here is how you cook that.
Ingredients of Original Rum Plum Cake Recipe
- It’s 1 cup of Maida.
- You need 1/2 cup of Butter.
- Prepare 1/2 cup of Castor Sugar.
- Prepare 1/4 cup of Rum.
- Prepare 2 of Eggs.
- Prepare 1/4 teaspoon of Soda.
- It’s 2 tablespoon of Ordinary Sugar.
- It’s 2 tablespoon + 3/4 cup of Water (explained in steps).
- It’s 1 teaspoon of Elaichi / cardamom powder.
- Prepare 1/2 teaspoon of Dalchini / cinnamon powder.
- You need 1 pinch of Javitri powder.
- Prepare 2 of Plums chopped.
- You need 1/2 cup of Walnuts chopped.
- You need As needed of Raisins.
Stir in the vanilla and add the rum, to taste. Try this Rich Plum Cake, a German dessert recipe that has the goodness of a variety of dry fruits. This yummylicious cake is prepared by soaking raisins, cashews Cut the figs, dates and cashew nuts into small pieces, and soak them along with the raisins and tutti-fruity in the rum, red wine and beer (this is. Plum Coffee Cake Recipe & Video.
Original Rum Plum Cake Recipe instructions
- Beat eggs, add castor sugar beat again well in clockwise direction.
- Add jayful powder, javitri powder, elaichi powder, dalchini powder to it, beat well, add the sieved maida-soda mixture too..
- On the other side make a caramel mixture, take two tablespoon ordinary sugar plus two tablespoon water, heat well on the gas, when the sugar caramelizes, immediately put water in it, at this time give one boil and off the gas, keep aside this caramel mixture.
- On third side for rum plum fluid take rum, put plums chopped in it, cover with lid and keep aside for at least one week, after one week the colour will be changed and the wine plum fluid will be ready for the use of plum cake, while using the fluid sieve it and then use it.
- Add caramel mixture to the above beated batter,beat well.
- Now add rum plum fluid also in the cake batter, again beat well.
- Lastly add walnuts and raisins raped in dry maida mixture, put this also in the batter, at the same time don't use beater use your hands otherwise the dry fruits will be churned.
- Take a baking cake mould, Grease it with butter, sprinkle maida, pour the mixture in it Keep in preheated oven at 180 degree for 45-50 minutes approximately..
- Using toothpick,check out, if it comes out clean,it means the cake is ready..
- When the cake comes to normal temperature,drizzle some powder sugar on top and decorate well..
- Serve Little Warm..
- My Tip:- Tip is make like this only by keeping plums covered for 1 week, if really want to eat original Christmas Plum Cake.
Fresh Plums look so pretty sitting on top of a cake. You may think that plums, when cut in half, would dry out during baking but the opposite is true. A little sugar sprinkled on the top of the plums, along with the heat from the oven. With a backdrop of my hometown, Plum cake races me back to my childhood days and memories, as it is a very famous dessert in Kerala, especially during Christmas. I do not know the history behind its origin, but I believe it was the Britishers who brought the original dried fruit variety of the cake to India.
