Yummmm and Mom is what comes to my mind when I think of Plum Cake. It’s my Aai’s most FAVORITE cake. Most of my Aai’s (Mom’s) Christian friends and Baba’s (Dad’s) Christian students used to bake wonderful Plum cakes at home back in India for every Christmas. Christmas also gives me my Santa memories…. ohhh it was so sweet of my Baba, Aai and surely my Sisters too.. I am the youngest in my family, my sisters used to get my wish list and to my kiddo surprise I used to get all those gifts in my stockings on Dec 24th at midnight. Less did I know that my Santa were non other than Baba, Aai, Tai and Samu. Less did I think about why does dear Santa gets gifts for me only and not my sisters? I guess I better stop here about my memories or else I am pretty sure I can write a whole book on how did this start and how it come to an end. I still tease my Baba giving him my wish list before Dec 24th of every year..
Well, that was my Christmas memories but when it comes to baking Tai (my elder sister) is my Guru. I remember we baking cakes in our summer vacation in the round electric oven borrowed from our Vahini (sister-in-law) next door. In those days we used to beat butter with hands/spoons, baking cake was such a huge process then but worth it once it was baked and ready to eat ;). Watching our enthusiasm our Baba got a cooking range during my school days, can you imagine cooking range were not so common in those days in India. Infact it is still a premium Product to be owned in India but Baba bought it for us when I was in 6th grade which is like 20 years back. So by now you know that I love baking. But I had never baked Plum cake back in India. It was not until last year when my dear hubby wished to have plum cake as he had his own special memories for Christmas and he just did a ‘Farmaish’ (humble request) for this plum cake. How on earth can I say no to his ‘Humble Request’? And to my surprise there are very less recipes online that I could try so with a little google, youtube and R&D I finally came to this full-proof Plum cake recipe.
Here are couple of pictures of the cake in make!!
Initially the prep, so here is how I made caramel at home. Starts with sugar for sure!!
20 tsp sugar, sprinkle a little water over it
Start cooking over medium to high heat
Sugar starts caramelizing
Dark sugar. At this point keep half a cup water ready by you side.
Now let the sugar get DARKER in color, your kitchen would smell like burnt sugar. But that’s what we are looking for. So if any of your family members at home ask ‘is something burning?’ you know you are on right track!! Now be wayyyy too much cautious (I don’t want you to burn yourself) and add the water to the burnt sugar n please be as far as possible as soon as you add the water just for 30 seconds. we add water to the burnt sugar so that it stays in a liquid form rather than crystallizing.
In the above picture you can see the splattered caramel in the vessel. Now let this cool down and come to a room temperature.
Now prepping for cake.. Sifting dry ingredients
Now add the rum soaked nuts to this dry mixture
Nuts in dry mixture
The Heavenly Butter…. ignore the quantity that you see in the picture, I made a huge batch.
Room temperature Butter
Beating butter.. look how fluffy it should be…
Add sugar to the fluffy butter and beat more..
butter n sugar
Adding eggs and beating more n more…
Eggs in the mixture
The dark caramel dives into the mixture..
Caramel diving in
Dusting cake pan
Butter and flour dusted Cake pan
Now goes the mixture in the cake pan
Ready to get baked
The Final product… Sorry but this time I cud only take picture of these two little ones!! They are so addictive!!
So Finally here is the recipe… enjoyyy
- 1 cup All purpose flour (Maida)
- 1 cup Sugar
- 3/4 cup room temperature butter (if you want to be a little generous go ahead and take 1 cup butter)
- 3 eggs (room temperature)
- 1/2 cup caramel ( home made, a real bitter one and dark in color. should be at room temperature.)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 and 1/2 cup of rum soaked nuts (walnuts, black currents, dates, orange peel, lemon peel. Soak them at least for a week. )
- 1/4 tsp Orange zest
- 1 tsp vanilla essence
- Preheat oven to 350 degrees.
- In a bowl sift dry ingredients: all purpose flour, baking soda, baking powder and cinnamon.
- Save the rum and add the nuts to the dry ingredients. Keep it aside.
- Beat the room temperature butter.
- Then add sugar and beat more to make it fluffy. It took me somewhere around 15-18 mins.
- Add eggs one by one, beating after every egg that has been added. Add next egg only when the previous looks pretty much blended in the mixture. Don’t add if the mixture looks curdled, if so keep on beating the mixture. (Patience is the key for baking :))
- Add Orange zest, Vanilla essence and beat.
- Add room temperature caramel to the mixture. Fold the mixture do not beat anymore.
- Add the remaining rum to the mixture and fold again.
- Finally add the dry mixture and fold in do not beat.
- Grease a cake pan with butter and then dust with all purpose flour.
- Now get the mixture in the preped cake pan and bake it for 30-35 mins.
- Keep a watch after 22-24 mins on the cake by putting a knife in the center of the cake if the knife comes out clean your cake is done if not give it some more time in the oven.
- The yummylicious Plum cake is ready to dive into. Enjoy!!!
- If you ‘can’ wait for a day the cake tastes more yummy after a day. Trust me!!