Spice up your Christmas season by making Ta-Ra-Rum-Plum cake using BEEKAY’s recipe
Along with sound of jingle bells and sight of twinkling lights comes the aroma of the rich and flavourful plum cake every Christmas season.
Here is a recipe to satisfy your craving this winter, brought to you by BEEKAYS’.
You will need –
1. Flour – 200 grams
2. Sugar – 200 grams
3. Butter – 200 grams
4. Eggs – 200 grams/ 4
5. Baking powder – 2 grams
6. Mixed Fruit Jam – 25 g
7. Rum Essence/Rum – 5 grams
8. Garam Masala/Spice Mix – 2 grams
9. Dried Fruits and Nuts of your choice – 25-50 grams
10. Almond, lemon and orange essence – 2 grams each
11. Mixed fruits – 400 grams
For best results, select dried fruits and nuts of your choice – tutty-fruity, dried black grapes, dates, berries, cherries, almonds, cashew, walnuts, etc, in equal quantities. Marinate them in a mixture of mixed fruit jam, rum essence, spice mix and store in a closed jar for at least 15 days and let them ferment.
How to make
Step 1. Mix sugar with butter. Add eggs one after another and continue to mix until the batter is smooth
Step 2. Add in the sifted flour and a pinch of baking powder to this wet mixture. Mix well and ensure that there are no lumps. You may also add an essence of your choice or some orange zest for some extra flavour
Step 3. Add the fermented fruit mixture, mix slowly and pour into a greased mould/tray and sprinkle either almonds or cashew nuts on top of the batter before baking.
Step 4. In a pre-heated oven of 170 degree Celsius, bake for 50-60 minutes. Check if the cake is baked by performing the tooth-pick test.
Step 5. Coat it with rum or wine and leave it to cool.
Once cooled, enjoy your plum cake along with your evening tea or a glass of wine this cold winter.
Bonus Tip! Coat the left-over cake with wine or rum for the next day. Once absorbed, it enhances the taste.
BEEKAYS’ makes both egg less/liquor-less and with egg/liquor plum cakes. For details, send in an e-mail to firstname.lastname@example.org