Greetings, food lovers! Anne Carter checking in from Beyond the Bayou Blog, and today, I?ve got a sweet surprise in store for you: our mouthwatering Plum Cake.
Prepping for my sister’s birthday, I eagerly embarked on baking her favorite treat: plum cake. With ingredients gathered, I delicately chopped nuts and soaked dry fruits, feeling a mix of excitement and nerves. The next morning, I rose early to start baking.
Amidst the aroma of coffee, caramel syrup bubbled on the stove as I followed the recipe diligently. As the cake baked, I reflected on celebrating my sister and her joy. Finally, the cake emerged, moist and fragrant, ready for the celebration.
Welcoming my sister, her delight at the homemade plum cake was evident. Savoring slices together over tea, laughter filled the air as we shared memories. At that moment, I realized it wasn’t just about the cake, but the love and effort poured into it. As we celebrated, I cherished the simple joy of making moments special for the ones we hold dear.
And now, I?m excited to share the magic of the Plum Cake recipe with you all. So grab your apron and join me on this culinary adventure?it?s time to indulge in the perfect blend of comfort and flavor!
Try More Cake Recipe!
Plum Cake Recipe
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Spatula
- Baking Pan
Ingredients
- 1 cup plain flour maida or all purpose flour
- 1/2 cup cashew nuts raw unsalted, chopped
- 1/4 cup black raisins
- 1/2 cup mixed dried fruits dates cherries, orange peels, etc
- 1/2 cup white sugar for sugar syrup
- 3/4 cup white sugar for cake batter
- 2/3 cup unsalted butter at room temperature
- 3 eggs
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon clove powder see notes
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Melt 1/2 cup sugar in a pan over medium heat until dark brown.
- Add 1/4 cup water to the caramel and heat until sugar dissolves.
- Let the caramel cool and set aside.
- Preheat oven to 350F / 180C.
- Coat dry fruits and nuts with 3 tablespoons of flour and set aside.
- Mix remaining flour, baking powder, spices, and salt.
- Beat butter and 3/4 cup sugar until fluffy (10 mins by hand, 3-4 mins with electric beater).
- Add vanilla and eggs alternately with flour mixture, folding gently.
- Fold in cooled caramel and dredged fruits.
- Pour batter into greased cake pan and bake for 50-55 mins until dark brown and a skewer comes out with moist crumbs.
Notes
- Feel free to choose any combination of dry fruits and nuts you like, but remember not to go overboard. For every 1.5 cups of flour, you can add anywhere between 2 to 3 cups of dry fruits.
- Don’t forget to include caramel syrup in your recipe! It adds a lovely deep brown color and delicious flavor to the cake.
- Be cautious not to add too many nuts. Just the right amount will enhance the texture and flavor without overwhelming the cake.
- When making caramel syrup, keep in mind that it thickens quite quickly once it’s done, so don’t let it sit for too long before using it in your recipe.
- Be careful not to overbake the cake, as it can become tough. Bake it until a toothpick inserted into the center comes out clean.
- Instead of boiling the dry fruits mixture in water, you can use orange juice instead and skip adding orange zest if you prefer.
- For the perfect flavor, consider adding more black raisins to your plum cake. Prunes are also a great addition if you like.
- If you’re looking to make a lower-fat version of the cake, you can skip the caramel part and use 3/4 cup of sugar. Try using whole wheat flour with the same measurements for the other ingredients.
Some Things to Keep in Mind!
- Mix it Up: Feel free to get creative with your choice of dry fruits and nuts! Just remember, for every 1.5 cups of flour, keep the total amount of dry fruits between 2 to 3 cups. Overloading can throw off the balance.
- Caramel Magic: Don’t underestimate the power of caramel syrup. It not only adds a beautiful deep brown color but also infuses a rich flavor into your cake. It’s a must-have ingredient for that extra oomph!
- Nuts in Moderation: While nuts add a delightful crunch, too many can overpower the cake. Stick to the recommended amount to maintain the perfect texture and balance of flavors.
- Quick on the Draw: Once your caramel syrup is ready, don’t let it sit for too long. It thickens up fast, so be ready to incorporate it into your batter without delay.
- Timing is Key: Keep a close eye on your baking time. Overdoing it in the oven can lead to a tough, dry cake. Aim for that sweet spot where a toothpick inserted in the center comes out clean.
What to Serve with Plum Cake?
