Rich Plum Fruit cake

Rich Plum Fruit cake

Ingredients

1) All-purpose flour – 300 gm.
2) Sugar – 300 gm.
3) Softened Unsalted Butter – 300 gm.
4) Salt – ½ teaspoon
5) Baking powder – 1 teaspoon
6) Eggs – 8 nos.
7) Orange Zest – 1 no of an orange
8) Lemon Zest – 2 nos. of a lime.
9) Mixed Spice – 2 ½ teaspoon.

a) Cinnamon (Karugapatta- few) powder – ½ heaped tsp.
b) Nutmeg (Jathikka- 1 no.) powder –1 heaped tsp.
c) Cloves (Grambu- 10 nos.) powder – 1 heaped tsp.

Ingredients for soaking the fruits.

10) Assorted dried fruits –1.2 kg. ( I have used, Raisins, sultans , dates, cherry , prunes, almonds, Walnut)

a) Orange juice 1cup
b) Flour – 4 table spoon
c) Sugar – 2 table spoon
d) Brandy /rum- 150 ml+ extra for brushing the cake.
e) Lemon juice – 1 table spoon
f) Vanilla essence- 2 teaspoon
g) Honey- 3 table spoon.
h) Mixed Spices powder – 2 ½ teas spoon
i) Caramel Syrup - - 3-4 table spoon.
j) Honey – 3 Table spoon
k) hot water- 100 ml
How to make the cake
Take a big mixing bowl and mix all the dried fruits with flour, orange juice, sugar, brandy/rum, lemon juice, vanilla extract, honey, spices powder and soak it in hot water(100ml) and keep aside.( soaking the fruits in advance is more preferable for plum cakes).

Combine the flour with baking powder and salt and sieve it twice or thrice and keep aside.

In a separate bowl, whisk sugar and eggs till creamy (use the powdered sugar for better result & also beat the eggs one at a time) then mix the flour gradually in to it using a spatula. Finally add the wet ingredients in to it along with orange & lemon zest and combine well.

Pre-heat the microwave in 180 c

Pour the batter into the prepared greased baking trays and bake it for about 40 mints.

If the cake is done, remove it from the oven and immediately pour whisky or rum over it. It will soak through the entire cake right away. It will also help the cake to remain moist.

When the cake has cooled down well completely, keep it wrapped in aluminum foil.
Remove the cake from the oven and place on a wire rack to cool completely. Brush the cake with a little brandy and keep aside. Then wrap the cake using a plastic wrap/ or aluminum foil or in a cake tin.

If you feel your cake is not moist then brush the cake periodically with brandy. (Once or twice a week).