Chocolate Plum Cake

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Christmas is the time for plum cakes loaded with lots of fruits.But we will make this Plum cake without using egg or wine and any Oven.So let’s get started.

 

Ingredients:-  ( 1 kg )

  • 1/2 cup Water / Pani
  • 1 tbsp Lemon juice / Nimbu pani
  • 1 cup Orange juice / Sangtare Ka raas
  • 1/4 cup Dry Dates / Chuare
  • 1/4 cup Raisin / Kishmish
  • 1/4 cup dry Kiwi
  • 1/4 cup dry Apricot / Khubani
  • 1/4 cup dry Strawberry
  • 2 cup Refined flour / Maida
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt / Namak
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1/4 tsp Nutmeg powder / Jaiphal
  • 1/4 tsp Cloves powder / Loung
  • 1/2 cup Coco powder
  • 1 cup Curd / Dahi
  • 1 tsp Vanilla
  • 1 cup Jaggery / Gud
  • 1/4 tsp Ginger paste / Adrakh
  • 1/2 cup Oil / Tel
  • 2 tsp Orange zest / Sangtare Ki chal
  • 1/4 cup Almonds / Badam
  • 1/4 cup Walnuts / Akhrot
  • 1/4 cup Cashews / Kaju
  • 1/4 cup Milk / Doodh

Method:-

  1. In a Pan add Water,Lemon juice,Orange juice,Dates,Raisin,Kiwi,Apricot and Strawberry.
  2. Cook stirring intermittently and when it comes to boil put it on low to let it boil for at least 2 minutes before you switch off the stove.Now let it cool down.
  3. In a bowl sift in all the dry ingredients-Refined flour,Baking soda,Baking powder,Salt,Cinnamon,Nutmeg,Cloves and Coco powder respectively.
  4. Mix and keep the bowl of dry ingredients aside and take another bowl.
  5. In this add Curd,Vanilla,Jaggery,Ginger paste,orange zest and Oil.Beat or whisk to incorporate air till the Jaggery dissolves.
  6. Now add in the remaining dry fruits,Almonds,Walnuts and Cashews.
  7. Slowly little at a time add and mix in the bowl of dry ingredients in the wet ingredients.
  8. Add milk if the the cake batter is too thick.
  9. Drop the Cake batter in a 8 inch cake mould lined with greased Parchment paper.
  10. Bake at 180°C in a preheated oven 40-45 minutes or over the stove in a 10 minute at low preheated Kadai or pressure cooker ( wIthout whistle ) on medium for 10 minutes and on low for 45-50 minutes.
  11. Take out and keep the cake covered with a cotton cloth till it comes down to normal temperature.
  12. De mould remove the parchment paper cut and serve.

Tips:-

  • Keep a stand or ring below your cake mould while baking to avoid burning of the cake.

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