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eggless plum cake

Eggless Chocolate Plum Cake

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Ingredients
  

CARAMEL SYRUP

  • 1/4 Cup Sugar
  • 1 Tbsp Water
  • 1/2 Cup Hot Water
  • 1 Tsp Lemon juice

DRY FRUITS

  • 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 (about 1 Cup)

CAKE BATTER

  • 1 1/2 Cup | 180gms All Purpose Flour
  • 2 Tablespoon | 15g Dark Cocoa powder
  • 1 Teaspoon Baking powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon powder
  • 1/4th Teaspoon each of dry ginger, cardamom, nutmeg, clove powder
  • 6 Tbsp | 85gms Unsalted Butter melted
  • 1 Tbsp Vegetable Oil
  • 3/4 Cup packed plus 2 Tbsp | 176gm Dark Muscovado/Brown Sugar
  • 3/4 Cup Milk, full fat room temp
  • 1 Tsp Vanilla Essence
  • Prepared Caramel Syrup
  • 1 1/4 Cup Soaked Dry Fruits
  • 1/4 Cup chopped Nuts
  • 1 1/2 Tsp Vinegar

Instructions
 

  • Soak the Dry Fruits in Rum for atleast 2-3 days or a week. I soaked mine for two months. The longer you soak, the better the flavor. Do Check out how to soak dry fruits in rum Click here on How to soak dry fruits
    Strain 1 1/4 Cup of the soaked dry Fruits, reserve the juices for later.
    dry fruits
  • Sieve together the flour, cocoa, baking powder, soda, salt & spices
    dry
  • Prepare the Caramel Syrup by heating Sugar & a Tablespoon of Water till dark Golden. Do not use spoon just twirl the pan around. Do this on Low Heat else it might get burnt. Once Dark Golden, Add Hot water to it slowly (Be Careful of Hot Splashes), add lemon juice & cook for 10 mins on Lowest Heat till reduced. Do not cook more than 10 Mins. Let it cool down before adding to the batter. It should be like a Honey Consistency after it cools down.
    If it gets too much Hard like stone later after cooling down, add some water and heat it again to melt it.
    caramel
  • Melt butter. Add Oil, dark muscovado sugar, mix well. Add vanilla essence, caramel syrup. Whisk it.
    butter
  • Fold the dry ingredients in three batches alternating with the milk.
    dry
  • Add the dry Fruits, chopped nuts and Vinegar at the end. 
    dry
  • Transfer to a greased 6 inch pan. Bake @180C for 1hr 10-15 mins. Cover with an Aluminum foil after 60mins. Baking time will reduce if baked in a 7/8 inch tin. 
    bake
  • Brush with the strained juices while still Hot.
    feed
  • Store Airtight at room temp, tastes best next day. 
    store
  • Weight of the Cake was around 870gm. This depends on what dry fruits you have used and if all measurements are made by weighing.
    weight
  • Slice and Serve either next day or feed with alcohol once a week. Due to feeding with alcohol the cake has a long shelf life.
    slice

Video

Notes

Due to Caramel, the cake top can get burnt towards the end. To avoid this, cover the cake top with an Aluminum foil after 60 minutes of baking.
Using Cranberries and Black Raisins is a must for a good flavored cake. These berries gives a great rich taste without making the cake too sweet.
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