Traditional CHRISTMAS PLUM CAKE Recipe with RUM | RUM Fruit & Nut Plum Cake | EASY RICH FRUIT CAKE
Rum Fruit & Nut Plum Cake | EASY RICH FRUIT CAKE recipe | Traditional CHRISTMAS PLUM CAKE Recipe with RUM | Christmas Cake | Fruit Cake | Plum Cake | Rum Cake | Alcoholic and Non Alcoholic Versions | Authentic Plum Cake | Real Plum Cake | Traditional Plum Cake Recipe
Super Moist Christmas Fruit Cake that is loaded with the goodness of EXOTIC Berries, Dry fruits that were soaked in RUM for days. This Recipe is my yearly ritual which i enjoy making every Christmas. I never liked the taste of store bought Plum Cakes but fell in love with the homemade recipe which includes the choice of dry fruits that we like and the buttery moist sponge with moist boozy dry fruits with it makes it a perfect Christmas Fruit Cake!
The Buttery Soft Sponge of a plum cake has a beautiful caramel tint from the homemade caramel syrup and dark muscovado cane sugar with a slight hint of warm notes of Cinnamon and other whole spices to keep you warm during cold Winter days.
Check out the Part 1 of How to soak the Dry Fruits
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0:00 Intro to Rum Fruit & Nut Plum Cake
0:54 Mix the Dry Ingredients
1:27 Mix the Soaked Dry Fruits with Flour
2:47 Prepare the Caramel Syrup
3:54 Make Fresh Orange Juice
4:12 Make the Plum Cake Batter
7:25 Bake the Cake
8:10 How to Store the Rum Cake
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1/4 Cup white sugar
1 Tbsp water
1/2 Cup hot boiling water
Lemon juice 1 Tsp
???????????? ???????????? ???????????????????????? ( I soaked Dry Fruits in RUM for 1 week, Check Part 1 Video)
1/2 Cup | 60gms Dried Cranberries
1/2 Cup | 75gms Black Raisins
1/4 Cup | 40gms Golden Raisins/Sultanas
Mixed Dry Fruits ( I used 2 Dried Kiwis, 3 Prunes, 1 Apricot, 6 cherries, 1 Tbsp Dried Blueberries, 1 Candied Ginger)
1/2 Tsp Freshly grated Orange Zest
Mixed Berry Jam 1 Tbsp
Honey 1 Tbsp
Dark Rum ( 1 Cup, I used Old Monk)
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1 Cup | 120gm All Purpose Flour
Baking Powder 1/2 Tsp
Baking Soda 1/4 Tsp
Salt 1/4 Tsp
1/2 Tsp cinnamon powder, 1/4th TSP each of dry ginger, cardamom, nutmeg, clove powder
Unsalted Butter 1/4 Cup + 3 Tbsp | 100gms, room temperature
Dark Muscovado Sugar 3/4 Cup | 150g (Or Brown Sugar)
2 Eggs, room temperature
1 TSP Vanilla Essence
Caramel Syrup
2 Tbsp leftover Juice from dry fruits
3 Tbsp Fresh Orange Juice ( juice of one Orange)
1 Cup of Soaked Dry Fruits
1/2 cup chopped Nuts (I used Cashews & Almonds)
Above Recipe Makes One 8 Inch Cake of weight around 750-800gms. I baked one 8 Inch Loaf shaped cake & next day another one 8 inch round cake from total 2 Cups of Soaked Dry Fruits.
BAKE
@180C for
55-60 MINS
Or Till
Toothpick
inserted
Comes
Clean.
Tip: Cover with an Aluminum foil after 40 Mins of Baking to prevent burning at the top.
Links for tools/ingredients used:
Parchment paper:
Kitchen Weighing Scale:
Dark Muscovado Sugar: or
Dark Brown Sugar:
Do Check out my Last Year's Christmas Cakes Recipes ????????
Christmas Fruit Cake Recipe using Grape Juice
How to Soak Dry Fruits in Rum ????
How to Soak Dry Fruits in Grape Juice Part 1 ????
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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
To print the recipe & directions:
Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature
Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder
Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).
Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar
Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds
---------------------------------------------------------------Directions:-------------------------------------------------------------------------
For Sponge Cake:-
Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.
For Custard cream:-
Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.
For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.
For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.
Final Steps for Time you assemble the cake:-
Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.
Your cake will be beautiful and delicious!! ????
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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Rum Cake
This easy rum cake recipe makes a delicious, buttery, melt-in-your-mouth bundt cake with lots of rum that's soaked and topped with a decadent butter rum sauce. Its most popular during the holidays but you can make it anytime!
RECIPE:
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Rum fruit and nut cake/ Traditional Christmas Rum cake/ Plum cake recipe/ Christmas fruit cake
With Christmas just around the corner, its time to soak in the goodness of rum-soaked fruits along with the flavourful mix of cinnamon, nutmeg and orange zest. Plum cake is something that serves the purpose. So today I am going to share with you the recipe of plum cake loaded with fruits, almonds and spices which will leave you wanting for more
#Christmasplumcake #plumcakerecipe #howtomakeplumcake
What you will need:
Soaked dry fruits: 1 cup
Eggs:3
Maida: 1 cup
sugar: 3/4th cup
Butter: 3 tbsp
Baking powder: 1 tbsp
Baking soda: 1 pinch
Orange peel: 2 tbsp
Nutmeg: 1 pinch
Ginger powder: 1 tbsp
Cinnamon powder: 1 tsp
Mixed dry fruits: 1 cup
How to prepare:
• Take a pan or kadhai and on medium heat, melt two tbsp of sugar slowly.
• It will first melt and then turn into dark brown. Keep stirring and let it turn into deep dark caramel colour but don’t burn it.
• Add ¼ cup of water slowly in batches and keep stirring. Don’t add all the water at one time as the sugar will harden.
• Once all the sugar dissolves, turn off the heat. This will take around 10 mins.
• I had soaked some dry fruits in Rum 15 days back and its ready now. Take 1 cup of soaked fruits and nuts that you prefer.
• I have taken some almonds, walnuts and cashew for the cake.
• Take 3 tbsp of unsalted butter and whip it till soft and fluffy. Now add 3 eggs one at a time and whisk till it becomes soft and creamy.
• Once this is done add ¾ cups of powdered sugar slowly to mix well. I have mixed the sugar well and now I will add 1 cup of maida or all purpose flour.
• Add 1/3rd cup of cocoa powder, 1 tablespoon of baking powder, a pinch of baking soda. Mix all the ingredients and sieve so that there are no lumps in it.
• Now to this batter add 1 tsp if cinnamon powder, 1 tsp of ginger powder and a pinch of nutmeg. Nutmeg adds a wonderful flavour to the cake so don’t skip this.
• Gently fold in the dry ingredients and mix until everything is well combined and there are no large flour pockets in the batter. Do not over mix at this stage.
• Keep a small portion of the soaked dry fruits aside and fold in the rest along with the caramel, chopped walnuts, almonds and cashews in the batter.
• I am adding some orange zest to the batter. Please remember not to use the white part of the orange as it will add a bitter taste to the cake. Mix lightly. Decorate it with some cashew on top
• Now I will grease a pan and add butter paper at the bottom. Here I will sprinkle some flour so that the cake comes out clean.
• Now transfer the batter to the prepared cake pan and gently tap to remove any air bubbles. I am not using my oven today.
• Here I have my unused pressure cooker which I have pre-heated on the gas. Insert the pan and bake it for 45 mins by maintaining the temperature.
• First keep the flame on high for 10 mins and then reduce it to medium for 20 mins and then bake it at low flame for 15 mins.
• Please follow this to bake the cake perfectly, else you may burn the cake.
• After 45 mins insert a skewer and check it if comes out clean. Once it is done let it cool and top the cake with the leftover soaked fruits.
• Your Christmas plum cake is ready to serve.
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Christmas Fruit Cake, Black Cake, Rum Cake, Super Moist & Delicious!
This recipe of Christmas Fruit Cake is one of the simplest and by far the best I have tried.
This super moist and delicious cake is dense and pack with soaked flavorful fruits .
I promise you can’t go wrong with this simple step by step recipe
Stewed Fruits Recipe
Sorrel Fruit Cake Recipe
Stewed Fruits Recipe
**Ingredients for blended fruits**
1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1/2 Ib cherries chopped
Any other fruits of your choice
1 bottle of rum
1 bottle of cherry brandy or wine
(Spices)
**Ingredients for cake **
2 cups or 1 lb butter
2 cups or 1 lb sugar
9 large eggs
2 tsp grated lime or lemon peel
2 tsp vanilla extract or 1 tbsp vanilla essence
1 1b or 4 cups flour (baking or all purpose) (sifted)
4 tsp baking powder
1 tsp salt
1-2 tsp mix spice
2 tsp ground cinnamon
2 tsp nutmeg
1/4 cup browning or more for darker color
4-5 cups of soaked blended fruits
The day before or some days before baking, boil the fruits (prunes, raisins, currants, cherries) Link is provided
Line cake pans with 1 layer of wax
paper.
Cream butter and sugar until light and fluffy.
Break eggs into a bowl, add lime peel then pour into the batter gradually.
Add fruits to blender and lightly blend, then add to batter.
Add enough browning to give desired colour, along with vanilla essence or extract
Combine flour, baking powder, cinnamon, salt, nutmeg, fold into creamed mixture gradually.
Add more rum to your desired taste.
Pour batter into lined baking pans and bake in a preheated oven at 220 degree celsius for first 45 minutes.
Reduce heat to 200 degree for the remaining 45 minutes, or until tester comes out clean.
(Place water pan at the bottom of the oven)
Prick hot cakes and soak with a mixture of
rum and cherry brandy. (Any Alcohol You Desire)
Cover and set aside to cool.
Soak overtime for a few days to keep moist.
Thank you so much for watching ????