Eggless Plum Cake Without Wine


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Any Christmas is incomplete without plum cake ,enjoy this eggless plum cake without wine busting with fruit flavours.



  • 5 tbsp Sugar / Cheeni
  • 1/2 cup hot water / Garam pani
  • 8 tbsp Orange juice / Sangtara juice
  • 1/4 cup chopped Cashews / Kaju
  • 1/4 cup chopped Almonds / Badam
  • 1/4 cup chopped fresh Dates / Khajoor
  • 1/4 cup green Tutti fruity
  • 1/4 cup Raisin / Kishmish
  • 1/4 cup chopped Apricot / Khubani
  • 1/4 cup chopped Cherry
  • Some dry fruits mix for decoration


  • 2 cup Refined flour / Maida
  • 5 tbsp Oil / tel
  • 1/2 cup Sugar / Cheeni
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda / Metha soda
  • 1 cup Curd / Dahi
  • 1/4 cup Milk if required
  • 1 tsp Nutmeg powder / Jaiphal
  • 1/4 tsp Cloves powder / Loung
  • 1/2 tsp Cinnamon powder / Dalchini
  • 1/4 tsp Dry Ginger powder / Saunth
  • 1 tsp Vanilla


  1. To prepare Carmel sauce add sugar to a pan and keep on stirring over low to medium till Sugar melts.
  2. Continue stirring over low heat till sugar gets little more dark and starts boiling.
  3. Now immediately add hot water over the melted Sugar.after which you need increase heat to medium-high.
  4. At this point we will add all the remaining ingredients listed for Caramel syrup.
  5. Giving it a boil for a minute switch it off.Let it rest for 60-90 minutes.
  6. Keeping a stand inside preheat pressure cooker or Kadhai over low for 10 minutes.
  7. Meanwhile in a bowl add Sugar and Oil,beat both together, then add Curd and Milk to it.Properly blend in these four ingredients .
  8. Gradually sift in and mix Flour along with Baking powder,Baking soda,Nutmeg powder, cinnamon powder, cloves powder, dry ginger powder,vanilla and the made Caramel syrup .
  9. Pour the made batter in a mould lined and greased with Parchment paper.
  10. Tap a little to level garnishing with some more dry fruits then keep your cake mould over the stand.
  11. Bake on medium for 20 minutes then on low for about 60 minutes or until toothpick comes out clean.
  12. When it’s done keep the cake covered with a cloth until it comes down to room temperature.
  13. Demould, remove paper,cut & serve.

Tips :

  • If possible use a heavy bottomed pan to make the caramel sauce which avoids burning of sugar.
  • All ingredients should be at room temperature.
  • Beating Oil & Sugar together makes Cake fluffy.
  • Avoid over mixing the batter.
  • We have used 250 ml cup and 6.5 inch Cake mould.
  • If you don’t have Parchment paper grease your cake mould and then dust it with little flour before dropping the batter.
  • In oven bake at 180°C for 50-60 minutes or until toothpick comes out clean.
  • While baking in pressure cooker do not put on the rubber & whistle.

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