This recipe of alcohol free plum cake is planned for last minute bakers who did not get sufficient time to soak the fruits in advance. You can now bake a cake whenever you have the urge to have a bite of plum cake. There is no soaking involved and the recipe is simple and taste similar to a plum cake which is soaked in alcohol i.e rum/ brandy for a long duration.

Ingredients for Alcohol free Plum cake

• All purpose flour / Maida: 100 gm
• Butter: 100 gm
• Sugar: 100 gm +3 tsp
• Eggs: 2 nos ( equivalent to 100 gm weight)
• Baking powder: ½ tsp
• Raisins (Kismis): ½ cup
• Tuttie-Fruitie: ½ cup
• Orange peels (dried): 2 tsp – chopped finely
• Cashew nuts(Kaaju)-1/4 cup
• Vanilla Essence: 1.5 tsp
• Water: ½ cup
• Spice powder: cardamom-2, cinnamon bark-1 small stick, nutmeg-a small pinch

Procedure for preparing Alcohol free Plum cake

Method:

• The first basic step is to caramelize sugar. Boil ½ cup water in a pan. Then heat three tsp of sugar in the center of a flat bottomed pan. Do not touch the pan or mix the sugar. The sugar will start melting and when there is no sugar (white color specks) to be seen add ½ cup boiling water and switch off the flame.
• Now mix sugar and water well and bring it to a boil. It is time to add the raisins, tuttie-fruitie, cashewnuts in the pan. Continue boiling for 5 mins on a medium flame, check if they have become tender. If yes, then put off the flame and allow the fruits to cool down.
• Next major step is to sift maida and baking powder. Keep aside 3 tspn of baking powder and sift the powders 2 to 3 times.
• Keep aside 2 tsp of butter for greasing the baking pan. Butter should be at room temperature, powder sugar and beat the butter and sugar until fluffy and add eggs one by one and beat well. If you are not using a blender to beat the base, you can beat the eggs in a mixer and add it into the butter and sugar mix.
• Add vanilla essence and spice powder and dried orange peels. Mix well. Add the flour powders. Pour the caramelized water and you will see the cake base turning brown in color. Do not add fruits and nuts at this stage.
• Add 3 tsp of maida to the strained fruits and nuts and ensure there is a light coating over all the soaked fruits. By dusting maida on the soaked fruits you will have equal distribution across the cake. Dusting with maida will prevent the fruits and nuts from sinking to the bottom of the cake while baking. Sharing my experiences in the kitchen…
  
• Add the dusted fruits and nuts to the cake mix. Pour the batter into the greased baking pan and level the top of the cake.
•  Bake it in a preheated baking oven at 350 ° F for about 40 to 50 mins. Use a toothpick or a long pin to check baking is enough. If the pin comes out clean the cake is ready. You will also observe a nice dark brown color on the top layer.
• Remove the baking tray and allow the cake to cool. Slice it only when it has cooled down. Watch out for the cake not crumbling when you are making slices.

Tip: You should use a sharp knife to cut the cake. Wipe the knife clean after slicing 2 to 3 pieces. This will avoid crumbling of cake.Use baking cutters if required.

For perfect baking and no breaking it is always recommended to weigh and add quantities. Dispense only the egg white to balance accuracy in addition.

Now with most places going dry and people becoming vegan during 25 days of Christmas (lent- nombu) the alcohol free plum cake will be a huge hit.

Serve plum cake with homemade Ginger wine or Chukka kapi which is a great combination during chilly weathers. You can also serve for carols and your near and dear ones on Christmas eve.

Wishing you all Merry Christmas!!

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