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Eggless Christmas Plum Cake (Chocolate Fruit and Nut Cake) loaded with Berries & Dry fruits that were soaked in Dark Rum for many days.

Check out How to soak the Dry Fruits
   • Dry Fruits SOAKING for CHRISTMAS PLUM CAKE...  

CC: Turn on the CC on the top right corner of the video to get the subtitles/captions translated. Click on Auto translate under Captions, choose your language from the list.

Written Printable Recipe in my Blog 📝
https://theartisticcook.com/eggless-c...

Timestamps:
0:00 Intro to Eggless Chocolate Plum Cake using Rum
0:53 Weigh the All Purpose Flour
1:06 Sift and Mix all the Dry Ingredients
2:03 Weigh and Melt the Butter
2:12 Add Oil
2:20 Weigh the Sugar
2:49 Make the Caramel Syrup
4:20 Add the Caramel and Vanilla Essence
4:37 Add the Dry ingredients in 3 batches
4:48 Add Milk in two batches
5:37 Get the Soaked Dry Fruits
6:18 Add the Soaked Dry Fruits and Chopped Nuts
6:30 Add Plain White Vinegar
6:45 Prepare the Baking tin
7:26 Decorate with Nuts and Berries
7:30 Bake the Cake
7:52 Feed the Cake
8:53 How to Store the Cake

INGREDIENTS
CARAMEL SYRUP
1/4 Cup Sugar
1 Tbsp Water
1/2 Cup Hot Water
1 Tsp Lemon juice

DRY FRUITS
1/2 Cup | 60gms Dried Cranberries
1/2 Cup | 75gms Black Raisins
1/4 Cup | 40gms Golden Raisins/Sultanas
Mixed Dry Fruits ( I used 2 Dried Kiwis, 3 Prunes, 1 Apricot, 6 cherries, 1 Tbsp Dried Blueberries, 1 Candied Ginger)
1/2 Tsp Freshly grated Orange Zest
Mixed Berry Jam 1 Tbsp
Honey 1 Tbsp
Dark Rum (about 1 Cup)

CAKE BATTER
1 1/2 Cup | 180gms All Purpose Flour
2 Tablespoon | 15g Dark Cocoa powder
1 Teaspoon Baking powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon powder
1/4th Teaspoon each of dry ginger, cardamom, nutmeg, clove powder
6 Tbsp | 85gms Unsalted Butter melted
1 Tbsp Vegetable Oil
3/4 Cup packed plus 2 Tbsp | 176gm Dark Muscovado/Brown Sugar
3/4 Cup | 187gm Milk, full fat room temp
1 Tsp Vanilla Essence
Prepared Caramel Syrup
1 1/4 Cup Soaked Dry Fruits
1/4 Cup chopped Nuts
1 1/2 Tsp Vinegar

METHOD

🎄 Soak Fruits in Rum for atleast 2-3 days or 1 week. I soaked mine for two months. The longer you soak, the stronger the flavor. Strain 1 and 1/4 Cup of the soaked dry Fruits, reserve the juices for later.

🎄 Sieve together the flour, cocoa, baking powder, soda, salt & spices

🎄 Prepare the Caramel Syrup by heating sugar, water till amber colored. Add Hot water to it slowly, lemon juice & cook for 10 mins on Low Heat till reduced. Let it cool down.

🎄 Melt butter. Add Oil, dark muscovado sugar, mix well. Add vanilla essence, caramel syrup. Whisk it.

🎄 Fold the dry ingredients in three batches alternating with the milk.  Add the dry Fruits, chopped nuts & Vinegar at the end.  Transfer to a greased 6 inch pan. Bake @180C for 1hr 10-15 mins. Baking time will reduce if baked in a 7/8 inch tin. Weight was 870gms.

🎄 Brush with the strained juices while still Hot. Store Airtight, tastes best next day.

Tip: Cover with an Aluminum foil after 60mins of Baking to prevent burning at the top.

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Links for tools/ingredients used:
Parchment paper: https://amzn.eu/d/060TNih
Kitchen Weighing Scale: https://amzn.in/d/0RZaose
https://amzn.eu/d/bXCbBmm
Dark Muscovado Sugar: https://amzn.eu/d/f8doFp5 or https://amzn.eu/d/8cV5CYU
Dark Brown Sugar: https://amzn.eu/d/8zVGZYA
Pyrex 1 Cup 250ml Measuring Cup
https://amzn.in/d/4a6eEAaKitchen

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Video link
   • Eggless Plum Cake Recipe | Chocolate Plum ...  

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