EASY AND MOIST PLUM CAKE RECIPE

This recipe that I’m sharing is one of the best rum cake recipes ever. Now who wouldn’t want to indulge themselves in a treat loaded with Fruits n Nuts soaked in Rum! Don’t know bout you but my mouths watering already 🤤

This cake traditionally requires rum for the amazing flavour and the aroma. There is usually no icing on a traditional rum plum cake, but variations with Cream Cheese or Whipped Cream are also popular. The cake is intensely rich and moist and is a perfect balance of sweetness from the smoky caramel syrup and the dry fruits. I don’t wanna make you guys wait more for the recipe so here it is....

But wait here are a few ingredients options for you before you plan your bake, I highly recommend going through them:

• Dry Fruits varieties: Raisins, apricots, dates (seedless), prunes, currants, dried unsweetened cranberries, dried cherry. 

• Nuts: Cashews, Almonds, Walnuts, Pistachios, Pecans.

• Soaking liquid (alcoholic): Rum, Brandy, Cognac, Baileys Irish Cream.

• Soaking liquid (non-alcoholic): 100% grape juice, apple juice, orange juice.

• Spices: Dry Ginger powder, cinnamon, nutmeg, clove, cardamom.

So if you don’t want to use rum for this recipe you could soak in any of the non alcoholic liquid options above. 

Serves 12                                  Baking time taken: 55-60 minutes 

INGREDIENTS                                                                       

For soaked dry fruits

• ¼ cup raisins

• ¼ cup dried cranberries

• 5 dates (seedless)

• ¼ cup cashews

• ¼ cup almonds

• ½ cup rum (or more)

For caramel syrup

• 1 cup sugar

• ½ cup water

For cake

• 1 cup flour + 2tbsp

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 sticks of unsalted butter (1 cup/100g) softened at room temperature

• 1½ cup caster sugar

• 4 eggs (at room temperature)

• 2 tsp vanilla extract

• ½ tsp mixed spices (cinnamon, nutmeg and cardamom) 

• 2 tbsp rum (from the soaked dry fruits)

Instructions

Preparation of fruits

1. Chop dry fruits n nuts into bite size pieces, and transfer to a dry glass container. Pour the rum into the container and ensure that the contents are completely immersed in it. Place its lid and keep the container tightly closed.

2. Soak the fruits for at least 2 days, you can even preserve them up to 6 months; I soaked mine for 4 weeks. Shake the jar every alternative day .

3. You can use 2 cups of soaked fruits and nuts while baking a cake. ( use at least ½ cup of rum for soaking) 

Preparation of caramel syrup

1. Add the sugar and 1 tbsp. water into a pan and heat on a medium flame.

2. As the sugar melts, turns golden in colour, and bubbles, lower the flame and give it a quick stir. When the colour changes to dark brown, switch off the flame and take the pan off the heat.

3. Now carefully add the rest of the water a tablespoon at a time and stir. Your dark coloured caramel syrup is ready. Keep it aside to cool down, stir in between.

Preparation of cake

1. Preheat oven to 350 degrees F/180 degrees C

2. Line a 9 inch non-stick spring form pan with parchment paper; on the bottom and and along the sides extending 2 inches above the rim of the pan. Butter the paper thoroughly and set aside.

3. Drain the rum soaked fruits and keep the liquid aside for later use. To the drained fruits, add 2 tbsp. flour and mix to coat the fruits; this helps preventing them from sinking to the bottom of the cake while baking. Keep aside.

4. Separate egg whites and yolks. Beat the egg whites until soft peaks form, set aside.

5. Prepare the dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl. Keep aside.

6. In a large bowl, using a hand mixer or a stand mixer, beat butter and powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed, this helps to mix it evenly.

7. Add egg yolks followed by vanilla extract and mixed spices powder. Beat well.

8. Add the cooled caramel syrup, dry ingredients, and the beaten egg whites in two batches, beat lightly until well combined.

9. Now add the flour coated dry fruits into the batter along with 2tbsp of the drained rum. Do not beat, instead fold in all the ingredients thoroughly with a spatula. The batter is ready, it will have a slightly thick consistency.

10. Pour the batter into the prepared baking pan and bake for 55-65 minutes, until a skewer inserted in the centre comes out clean. Allow the cake to cool for 10-15 minutes.

11. Gently run a knife around the edges of the pan and then unlock it. Move the cake to a wire rack keeping the lined parchment paper intact and let it cool completely. Dust with powdered sugar if you wish to .

12. Once cooled you can remove the paper, and the cake is now ready to be served.