How To Make PLUM CAKE | Traditional CHRISTMAS CAKE Recipe | The Bombay Chef - Varun Inamdar
As Christmas is just around the corner, try this traditional Plum Cake popular as Christmas Cake with Chef Varun Inamdar only on Get Curried.
When an occasion knocks on your door, then it is always advisable to welcome it with a certain degree of passion. As Christmas is just around the corner, try this traditional plum cake which is great as a dessert with a dollop of ice cream or works prefect with your evening tea too. Cheers!
Ingredients
250 gms Maida
250 gms softened butter
250 gms powdered sugar
4 eggs
1.5 tsp baking powder
1/2 cup citrus peels
1/2 cup prunes, chopped
1/2 cup black sultanas seedless (soaked in 1/4 cup orange juice)
1/2 cup raisins (soaked in 1/4 cup orange juice)
1 tbsp spice mix
For the spice mix
1 tbsp cloves
1 tsp black pepper
3-4 green cardamoms
1 black cardamom
2 nos 1 inch stick cinnamon
½ nutmeg
2 blades of mace
1 small star anise
½ tsp fennel seeds
Royal Icing
60 grams egg whites (2 egg whites)
2 teaspoons fresh lemon juice
3 cups (330 grams) icing sugar sifted
Gumpaste Fondant
220 gms Icing sugar
30 ml water
1/2 tsp gelatin
1/2 tsp golden syrup
Bloom gelatin in water.
Add golden syrup. Heat for 30 seconds or till the mixture becomes clear. Pour over sieved sugar. Knead into a soft pliable play dough like ball. Color as required.
Method
- In a large bowl, mix butter and powdered sugar together.
- Keep adding eggs and cream the mixture well.
- In another bowl, sieve flour and baking soda well.
- Similarly sieve raisins and black sultanas that are soaked in orange juice. Add this to the flour mix.
- Also add citrus peels and mix them well.
- Add dry seedless plums and mix well.
- Once the fruits are coated with the flour, mix them in the wet mixture.
- Add the remaining juice from the soaked raisins and sultanas.
- Add the fresh spice mix in to the batter and mix well.
- Apply oil to the cake mold and also dust it with flour.
- Place the batter in the cake mold.
- Bake it for 40 to 45 minutes.
- Roll the colored balls in to thin disk and cut them in leaves shape.
- Shape the leaves with the help of sponge so as to make it look natural.
- Like leaves, shape berries as well.
- Allow the cake to cool down completely.
- Once the cake is cooled, its time for frosting.
- Frost the cake evenly.
- Decorate as per your choice and creativity.
- Time to indulge in delicious plum cake!
For Spice Mix
- In a grinder add fennel seeds, star anise, black pepper, cloves, black cardamom, green cardamom, cinnamon stick, nutmeg and mace.
- Grind it in to a powder.
For Royal Icing
- Whisk the egg whites in a bowl and add icing sugar to this.
- Add lemon juice and keep whisking the icing sugar in to the mixture simultaneously.
- The royal icing is ready. Keep it under a damp cloth till its ready to use.
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Eggless Plum Cake | No Rum Christmas Fruit Cake | बिना अंडे के क्रिसमस फ्रूट केक | Chef Sanjyot Keer
Full written recipe for Plum cake
Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake
Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.
Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.
For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I've used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.
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The Ultimate Christmas Combo | Plum Cake | Christmas Fruit Cake | Grape Wine | Christmas | Cookd
Merry Christmas everyone!! Cookd brings you the ultimate combo of recipes for this Christmas - Plum cake, Christmas fruit cake and Grape wine????
Plum Cake:
Rum fruit mixture:
Mixed Nuts - 100 gms
Pitted Cherries - 50 gms
Currents - 50 gms
Seedless Dates - 60 gms
Candied Ginger - 40 gms
Prunes - 100 gms
Tutti-frutti - 100 gms
Rum - 60 ml
Orange - 1 no
Spice mix:
Cinnamon - 1 stick
Cardamom - 3 nos
Nutmeg - A small chunk
Sugar - 1 tbsp
Other Ingredients:
Butter - 200 gms
Brown Sugar - 220 gms
Maida - 200 gms
Baking powder - ½ tsp
Eggs - 3 nos
Cooking Instructions:
1. Deseed and chop all the dry fruits and nuts.
2. Grind the whole spices with a tablespoon of sugar.
3. Mix all the dry fruits, nuts, powdered spice, orange zest, and rum together and store it for 1 to 20 days.
4. In a pan melt the sugar, add a little water to it and add all the fruit mixture to it and cook it for 5 mins.
5. After cooking the mixture remove the pan off the flame and add butter to it and let it cool,
until the mixture reaches room temperature.
6. Powder the sugar in the mixer grinder.
7. In a separate bowl add eggs, powdered sugar and beat until fluffy, with the use of a hand mixer.
8. Add sieved flour, baking powder to the egg mixture and also the fruit mixture and mix well.
9. Line a baking tray with parchment paper.
10. Add the mixture to the baking tray.
11. In the preheated oven, bake the cake for 40 mins at 170-degree celsius.
Christmas Fruit Cake:
Butter - 175 gm
Brown Sugar - 175 gm
Maida - 160 gm
Cookd's Christmas Spice mix - 1 tbsp
Rum Soaked Fruits - 200 gm
Egg - 3 no
Oil - 35 ml
Vanilla Essence - 1 tsp
Baking Powder - 1 tsp
Almonds (de-skinned) - 10-15 nos
Cooking Instructions:
1. Cream the butter, brown sugar and Cookd Christmas spice mix.
2. Add the eggs one at a time and mix well in between each addition. Add the vanilla essence.
3. Add the soaked fruits and nuts and combine the mixture well.
4. Finally add the flour and baking powder and fold to mix well.
5. Finally add and mix in the oil.
6. Pour in a lined mold and bake at 180C for 40-45 mins
7. Cool completely prior to consumption.
Grape Wine Recipe:
Black Grapes (with seed) - 1 kg
Sugar - 3 Cups (1 ½ Cups + 1 ½ Cups)
Water - 1 litre
Whole Wheat - 3 tbsp
Cloves - 4 nos
Cinnamon - 1-inch piece
Cooking Instructions:
1. Boil water and allow it to cool completely.
2. Remove the stems from the grapes. Make sure there are no spoilt grapes. Wash and dry them completely. Tie the whole wheat in a pouch.
3. Add in half the grapes in a completely dry glass or ceramic jar. Add in half the sugar.
4. Add in the remaining grapes and sugar. Add the spices and the whole wheat on top.
5. Pour in the cooled water into the jar.
6. Cover with a cotton cloth and tie tightly. Allow it to rest for 21 days in a dark place.
7. Stir every day for 1 week, and then stir every alternate day for the next 2 weeks. Strain and bottle the wine in a cool, dark place. It is now ready for consumption.
Cooking Tips:
1. Make sure that the grapes and all the equipment used are completely dry, or else the wine may spoil.
2. Only use a glass or ceramic jar to make the wine. Do not use plastic or metal.
3. Use a wooden spoon to stir the wine. Do not use metal.
4. Make sure that you never touch the wine or the inside of the jar with your hands.