Plum Cake Recipe – No Eggs, No Rum, No Oven /Plum Cake Recipe without Oven with Video in English & Tamil/How to make Plum Cake without Oven/Christmas Special Plum Cake/Eggless Plum Cake without Oven

Plum Cake is yet another popular, flavorful, rich and dense made especially during Christmas. Traditionally the plum cakes are made by soaking the dry fruits in rum/brandy for several days or months before making the cake. But here I have made alcohol free plum cake without eggs and oven, but believe me there is no compromise in taste and texture. Do try out this delectable plum cake bursting with flavours and post your comments here. Meanwhile check out other interesting CakeRecipes/Cookie Recipes here. Do check out the video for Plum Cake recipe in both English and Tamil.

Here’s how to make Plum Cake with step by step photos…

 Ingredients

Dry Fruits & Nuts for Soaking

Black Raisins	2 tbsp
Cashewnuts [Broken]	2 tbsp
Raisins	2 tbsp
Tutti Frutti	2 tbsp
Dates [Chopped]	2 tbsp
Almonds [Chopped]	2 tbsp
Cherries	2 tbsp
Orange Juice	½ cup

 To Make Caramel Syrup

Sugar	6 tbsp
Water	3 or 4 tbsp

 For the Cake

All Purpose Flour/Maida	2 cup
Powdered Sugar	½ cup
Cocoa Powder	1 tbsp
Baking Powder	1 tsp
Baking Soda	¼ tsp
Cinnamon Powder	1 tsp
Cardamom Powder/Elachi Powder	¼ tsp
Ginger Powder	¼ tsp
Nutmeg Powder	¼ tsp
Milk	1 cup
Butter [melted]/Oil	½ cup
Vanilla Essence	1 tsp
Vinegar	2 tsp
Salt	One pinch

Preparation Time: 30 minutes                     Recipe Cuisine: International

Soaking Time: 4-6 hrs                                    Recipe Category: Dessert

Baking Time: 60-70 minutes

Author: Priya Anandakumar

Here's a short video on how to make Plum Cake in both English & Tamil...

Preparation

Soaking the Nuts

Dry Fruits & Nuts

Take a bowl, add cherries, golden raisins, black raisins, tutti frutti, chopped dates, and chopped almonds and chopped cashews.

Add ½ cup of orange juice to the nuts.

Mix everything really well. Cover and refrigerate for at least 6-8 hours. Soaking it for longer time gives added taste.

Usually the dry fruits are soaked in rum/brandy for months before using them for baking. But this is alcohol free version of plum cake, so I have used orange juice for the soaking the nuts. After mixing the dry fruits with orange juice, refrigerate it and do not keep it at room temperature.

Method

Making Caramel Syrup

Heat a heavy bottomed pan on low flame. Add 6 tbsp of sugar to the pan.

Keep stirring the sugar, it will start to melt slowly.

 The color of the sugar will change and it will release water.

It will form into thick brown syrup. At this stage lower the flame and add 3-4 tbsp of sugar and mix thoroughly.

Boil on low flame for few more seconds and switch off the stove.

Keep the caramel syrup aside, let it cool down completely.

To Make the Cake Batter

Grease the 8 inch cake pan/cake tin with butter along the sides. Line the tin with parchment paper and keep it ready. If you are going to bake in oven preheat the oven at 160 C for about 10-12 minutes.

Take a wide glass bowl, add 1 cup of milk,  ½ cup of melted unsalted butter, 1 tsp of vanilla essence and whisk really well.

Now keep a sift on the bowl or you can sift all the dry ingredients separately and add it to the milk mixture.

Sift all-purpose flour/maida, powdered sugar, cocoa powder, cinnamon powder, dry ginger powder, nutmeg powder, salt, baking powder and baking soda together to the bowl. I have grated the nutmeg, you can use the readymade nutmeg powder as well.

Mix all the dry ingredients with the milk mixture really well until thoroughly combined. Use the cut and fold method.

Now add the prepared caramel syrup to the bowl, use the cut and fold method to mix.

Add the soaked dry fruits, save some nuts to arrange them on top of the batter before baking. Fold it all the nuts until well incorporated.

Finally add 2 tsp of vinegar and fold it as well. 

Now the cake batter is ready.

Pour the cake batter to the tin and tap it 2-3 times.

Arrange the rest of the nuts and keep it ready.

For Baking without Oven

Heat a kadai, add salt and spread it like as shown in the picture. [This salt I have been using repeatedly for baking so the color has changed]

Keep a stand inside the kadai and a plate on top of it.

Now keep the cake tin inside the kadai and close it with a lid.  Cook/Bake on medium flame for about 60-65 minutes. If you are going to bake in the oven , bake it for 50-55 minutes. This setup will act as oven as the salt will retain the heat.

Check at about 60 minutes with a tooth pick, if it comes out clean then the cake is ready, you can switch off the stove.

If the tooth pick does not come out clean then bake it for another 5-6 minutes.

Let the cake cool down a little, then remove the cake from the tin and keep it on a wire rack. Let it sit on the wire rack until completely cool down.

Flip the cake and remove the parchment paper.

 This is the bottom of the cake.

Yes, super delicious tempting and perfect Plum Cake is ready to be enjoyed. Slice up the plum cake and enjoy.

Thank you all for visiting my space, please come back again for more tempting and delicious Cakes/Cookies and other Baking Recipesfrom my kitchen.

Suggestions:

You can other types of dry fruits as well in this cake like apricots, plums or any dry fruits of your choice.

Soaking the dry fruits for longer period of time like days or months will yield a lovely and delicious. But make sure the soaked dry fruits are kept tightly closed in the refrigerator.

You can bake this same cake in the oven, bake at 160 C for about 50- 55 minutes. Usually the regular cakes are baked at 180 C for about 40-45 minutes, but the plum cake need to be baked at lower temperature for longer time for perfect texture and taste.

I have used powdered white sugar, you can replace it with brown sugar as well.

The melted butter can be replaced with vegetable/sunflower oil as well.

Here's a short video on how to make Plum Cake in both English & Tamil...

Do not throw away the salt you are using for baking, store it in a bottle and reuse it again for baking. 

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Have a great day and enjoy.

Until then I am signing off…