Spread the Joy!
Even though i have three variation of plum cake recipe in my blog. My viewers have been asking for the traditional fruit cake which has rum in it. So i decided to bake it this year and share it. I made it couple days back and i am telling you it turned out to be super yummy and loved it to the core.
Similar Recipe
Chocolate Plum Cake
Eggless Fruit Cake
Microwave Fruit Cake
When i baked this, the house was filled with the aroma of the rich dry fruits and it was totally heavenly. Loved it so much i couldn’t resist smelling it. I soaked the dry fruits for 2 days, by which time the fruits soaked up the rum and was beautifully soft and plumped up.
These many days i thought that the plum cake which is sold in shops has cocoa powder in it from the dark colour. But recently i discovered that the colour comes from the dark caramel and not from the cocoa.Making the caramel is crucial, because it can get burned quite easily and the cake colour depends on it.
I didn’t add any nuts in this cake, but you can add any nuts of your choice. Just add it along with the dry fruits and soak it together. I added 1 cup of dark rum, you can increase it or decrease as you like. If you dont want to use rum, just soak the dry fruits in orange juice.You can even pour hot water over it and leave it for 30 mins then use that as well. This way you can make this instantly.
This cake was so yummy and soft. Hope you will try this out and let me know how it turns out..
Preparation Time : 30 mins
Baking Time : 40 to 45 mins
Makes : two 15 cm round cake
Ingredients:
All Purpose Flour / Maida – 2 cup / 240 grams
Sugar – 1 1/4 cup / 250 grams
Soft Unsalted Butter – 250 grams
Eggs – 5
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Salt – 1/2 tsp
Dry Ginger Powder / Chukku Podi – 1 tsp
Cinnamon Powder / Pattai Podi – 1 tsp
Cloves Powder / Krambu Podi – 1/2 tsp
Nutmeg Powder – 1/2 tsp
Cardamom Powder / Yelakai Podi – 1 tsp
Vanilla Essence – 2 tsp
For Caramel:
Sugar – 1/2 cup
Water – 1/4 cup
For Soaking:
Dates – 1 cup chopped finely
Apricot – 1/2 cup chopped finely
Prunes – 1/2 cup chopped finely
Cherries – 1/2 cup chopped finely
Kishmish / Sultanas -1/2 cup
Raisans / Black Currants – 1 cup
Nuts – 1 cup chopped finely (cashew, walnuts, almonds, pista)
Dark Rum – 1 cup
All Purpose Flour / Maida – 2 tblspn for tossing dry fruits
Method:
Preheat oven to 180 degree C.
Start by soaking dry fruits in rum for a day. I did it for 2 days. By this time the fruits will absorb the rum completely.
Take two baking pan and line it with parchment paper, butter the sides and bottom of the pan and set aside.
Take sugar in a sauce pan and heat it on low heat. Now it will start to crystalize. Keep stiring and it will slowly start to melt. Keep heating on low heat till it gets nice dark colour. Now take it off the heat and add in water and heat till the sugar dissolves again. Set aside to cool.
Take dry fruits in a bowl and toss it with 2 tblspn of flour. Set aside.
Sieve flour, baking powder, baking soda, salt, spice powders and set aside.
Take butter, sugar, vanilla in a bowl and beat using a electric beater till it is creamy.
Add in 2 eggs first and beat till creamy. Add 3 eggs and beat again till creamy.
Now add in half of the flour mix and half of the caramel. Fold gently.
Now add remaining flour and remaining caramel and fold again.
Add in dry fruit mix and fold gently.
POur this in the prepared pan and bake for 40 to 45 mins.
Remove it and let it cool. Now invert it and peel off the parchment.
Slice and serve.
Pictorial:
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| Take all your dry fruits |
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| chop them up finely |
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| take it in a bowl |
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| Pour in some rum |
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| Toss well and soak it for a day..I soaked it for 2 days |
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| Now it is soaked |
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| Take your other ingredients |
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| line two tins with parchment and butter it on the sides and bottom |
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| Take sugar in a sauce pan |
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| heat it on low to medium heat..it will slowly start to crystalize |
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| keep cooking..the sugar will start to melt |
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| now it has started getting little colour |
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| Now it has reached the perfect colour |
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| take it off the stove and add water in it..First the syrup will crystalize, when you keep heating it will melt again |
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| mix well..now caramel syrup is done |
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| take the soaked dry fruits in a bowl |
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| Add 2 tblspn of flour to it |
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| toss well and set aside |
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| Sieve flour |
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| along with baking soda |
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| and baking powder |
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| add salt |
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| sieve the whole thing |
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| Add in all the spice powders |
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| Take butter in a bowl |
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| Add in sugar |
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| vanilla |
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| use a beater to cream this up |
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| now it is well creamed |
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| Start adding eggs..first add two eggs |
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| cream it up |
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| Crack open three eggs |
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| beat them up |
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| Now add in half of the flour mix |
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| half of the caramel |
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| fold well |
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| add in remaining flour mix |
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| pour the remaining caramel |
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| fold well |
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| add in dry fruits |
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| Fold well |
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| Pour this into the prepared pan |
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| smooth it up |
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| Bake it..It will look a little dark on top, but no issue.. |
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| once it is cooled a little, invert it |
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| peel off the paper |
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| slice and serve |
Spread the Joy!
Looking very nice. Will definitely try.
Hi .which brand rum will be good for cakes..
Old monk is the best
Please tel the substitute of egg for this cake
Thanks Aarathi, cake looks perfect and very tasty too.
While making the caramel, should we stir the sugar or leave it alone?
hi Aarthi how r u and ur kutti darling… i have one doubt i wanna try ur Christmas Fruit Cake Recipe but my doubt is isbaking soda and aappa soda are the same or wat.. yesterday i went i serached all over the shop my area (tambaram) but didnt get but got the baking bowder
Thnku mam ..mam can u please tell me wat will be the alternative of egg in aforesaid cake receipe…
Can we make this cake on gas
Hi aarthi the cake looks yummy and I can literally taste it thru the pictures. Just a doubt can I soak the dry fruits in orange cake for 2 days?
@Anonymoussorry no sub
@AnonymousI used old cask
@Anonymousu have to stir it
@Evangeline Kanimozhiyes baking soda and aapa soda are same
@Anonymousno sub for eggs in this recipe
@vishnu rastogiu can use pressure cooker, check my pressure cooker cake recipe for instructions
@Anitha…Yes u can soak it in orange juice
Hi the cake looks really yummy. Plum cake is my all time favourite. Will definitely try this. Can we use oil here instead of butter.
@ViniButter has to be used because it gives the softness to this cake. because you have to beat till creamy.
@AarthiHi thanks for the reply. One more doubt, in the picture it shows sugar is caramelised initially. But again different sugar is used with buter but not mentioned the quantity. Could you please clarify.
Hi Aarathi, I tried this recipe and it came out very good 🙂 thank you so much.
@viniYou need two sugar, check out the written recipe.
Hi Aarthi, I tried this wonderful cake and turned out superb. I will treasure this recipe and thank you for sharing. Wishing you and your family Happy New Year.
Regards,
Mages (Malaysia)
Hi Aarthi,
Tried this lovely recipe. Everyone loved it. The best cake of my baking!!!
God bless for sharing such a nice recipe whole-heartily.
A Very Happy and Prosperous New Year to you and your family.
Mam can u pls let me know the weight in grams of the amount of sugar used for caramel process ..and also the amount of water in ml for the same ..thanks
@Anonymousit is 100 gram of sugar and 120 ml water
Hey nice fruit cake. But what if you are vegetarian? If you want to order eggless fruit cakes you can get it at Monginis. They provide fresh and best cakes at affordable rates. Anyway's, thanks for the recipe Aarthi.
Lovely demonstration…. Will definitely try
Hi aarthi… Tried and me and hubby loved it.. Just a query… My kids didn't like fruits and nuts in the cake… How will the proportion be if I were to make it with Maida egg butter caramel baking powder and soda.. Something like a plain caramel cake
Hi, is there any substitute fr Rum?
Rum essence can be used. I tried with that and it’s absolutely delicious. Just as how we get to buy at a store.
@Anonymoususe any fruit juices
@Anonymoussame propertion, just skip the fruits and nuts
OK thank u
Hi Aarthi,
Can you please tell me the size of the cake tins that you have used?
hi mam i want to know that can we use brandy instead of rum for soaking dry fruits.will it affect the texture of plum cake.
@jessy ivonyes u can use any liquor
@.i have used two 18 cm cake pan
hie akka,can i use hand whisk to beat eggs n butter here..coz i dn hav electric beater..tats y..
can i split the batter into two?one in cake tin and one in loaf tin..and can i bake both simultaneously?if so what is d duration time to bake akka? thanks:)
Hi AArthi, I have tried your recipe and it is just fantastic. But i have a query, when i was checking the cake after 40 mins to see whether the cake is fully cooked, it sank from the centre. Please advisew
@Anonymousi think u must have added too much rising agent, or the cake pan is too small or you have opened the oven door soon, so it made the heat escape from oven and made it to sink.
@umamahi u can split and bake, but the loaf tin cake will take a bit of time. so keep an eye on it.
@umamahiyes u can use a hand whisk as well.
can i use white butter instead of yellow butter?
@Aarthi Thank you for your prompt reply. ..I think I have taken small tin for tge cake…one more thing..how much batter should we put in tin(2/3rd or 3/4rd of the tin). Thanking you in advance
@Anonymousu can fill it half the tin
@umamahiyes u can use white butter
Hello.. I tried your recipe and it was just great.. I want to know how to store the cake and also its shelf life. Looking forward to ur reply. . Thank-you!
Hi Aarti . I'm planning to try this recipe. Just have a small doubt. The raisins that you have used in this recipe, is it seedless? I'm not finding seedless raising. Can you just help.me.with this?
@Anonymousu can keep it at room temp for a week. and more in fridge
@Rajani Menonno it is with seeds
Hey this looks perfect and I have a strong feeling that this probably could put an end to my quest for the perfect plum cake recipe. But I had few questions to be clarified before I try it out. Can I use a round spring form pan instead of a normal round tin? If yes, would I still have to invert the cake? N can I grease the sides of my tin with veg oil instead of butter? Would the consistency of the cake be really moist with just the butter and without any oil?
Hey this looks perfect and I have a strong feeling that this probably could put an end to my quest for the perfect plum cake recipe. But I had few questions to be clarified before I try it out. Can I use a round spring form pan instead of a normal round tin? If yes, would I still have to invert the cake? N can I grease the sides of my tin with veg oil instead of butter? Would the consistency of the cake be really moist with just the butter and without any oil?
@Anonymousyou can use spring form pan, you dont have to invert it that way. yes grease it well before baking. Yes this cake is moist and soft
In love with ur recipes! Making this for the first time! How much orange juice shud i use? Fresh or canned? Shud the mix be kept in fridge? For how long shud i keep this mix? As usual awaiting your speedy reply..love your blog 🙂 keep it up
Hi,
I do not understand your measurements for the flour and butter (240, 250 grams) please let me know in cups exactly. Thank you.
hi aarthi,its very motive to see ur blog.some dubts regarding this cake,can i use preserved orange juice like topicana ,real or to be use only fresh juice,and i dont have parchement paper,is it ok i continue with rub the pan with butter,and it seems the caramel looks dark colour,how many minutes to take to get this consistency,,bcoz at every my attempt of my sweets this caramel part spoil my sweets.caramel part is always a big challenge to me.reply me plz.
@Anonymous
1)You can use fresh juice for soaking the fruits
2) You can grease the pan with oil and dust it with flour and bake.
3) Caramel depends on how much heat you are applying. So stand near it and keep an eye on it.
Flour is 2 cups..Butter is around 1 cup + 3 tblspn
@anju varmaYou can use a cup of orange juice. Mix and keep it in fridge for 2 to 3 days.
The cake turned out gorgeous. Your recipe was bang on. Thank you so much.
thank u aarthi.
hello mam,i dont get unsalted butter and nutmeg powder.is ok with salted butter and without nutmeg powder,and one more doubt is the packed amul butter is unsalted one or salted one.in their ingredients they mention common salt..
My cake refused to come out of the tin. I used white sugar for the caramel process however for the batter I used brown sugar. I have an OTG the cake got burnt in the first 20 min itself . So I kept in low temp for the next 10 min and removed the cake . The taste was awesome however it looked like a pudding more than cake . Is it because of brown sugar ?
@AnonymousI think the cake is not baked enough
@Anonymousu can use salted butter as well in this recipe. but dont add salt in this recipe. amul butter is salted ones
Hi, please clarify, dry fruits soaked in liquor to be kept for 2 days. Do they need to be refrigerated?
@Sangeeta Sno need refrigeration
Hi aarthi
Thanks for the wonderful recipe. I need to bake around 5 kgs of this cake. Can u tell me by how much should I multiply the quantities given by you?
@deeptiG devikarthis makes around 2 kgs of cake
Is parchment paper and trace paper is same?clarify me please.parchment paper is not available in bakeries,then where can i get this?
Hi aarthi, can I use mixed spices powder instead? How much shall I put? Tks!
@Yogita kambl there is fun to bake cake in home
Hello Arthi,
Wanted to check if brown sugar/cane sugar could be used in the Caramel syrup and with the butter because I used regular white sugar for caramel and the colour of my caramel turned out exactly like yours in the picture but yet my cake does not have a brown colour. Hence wanted to check if brown sugar helps bring out the dark brown colour in the cake.
Thanks.
@Sue i think u can use brown sugar for the caramel. Just take the caramel really dark but not burnt so you will get nice colour
@Anonymousjust use 1 tblspn of it
hi aarthi,answer for my doubt plz..?parchment paper paper nd trace paper is same?bcoz i tried once without paper it came out well except the shape,bcoz its sticky in the base.if u clarify my doubt i can go on .
is the rack is needed to bake a cake?if it so which one i use?lower rack or higher rack?
Hi Aarti.
Just one doubt. you have used 240 grms maida, & baking it in two trays.Did you bake both the cakes at one time? How did u do that? Can we do it one after the other?
But can we keep the batter prepared for so long before baking?
Please answer.
Loved the recipe. Thank you so much. The recipe is bang on and so easy to follow . was my first time ever baking a plum cake.
What is the substitute for rum. We don't use anything alcohol in our foods. Please suggest
@Anonymousparchment paper is same as wax paper
@Anonymousplace in lower rack
@Rajani Menonmy oven is big one, so i can bake two cake in a single rack. you can keep the cake pan aside and bake later
@Anonymousyou can use orange juice
Can I use a mixture of rum and orange juice as soaker?
I followed the recipe but the middle of the cake remained completely uncooked after 40mins. I baked for another 5 mins and it was a bit better. I then re-baked for 3 mins. Now the middle is like : if I put a fork maybe one tiiiinnnyy crumb will get stuck. I really don't wanna have the sides burnt or overcooked so I left it like that.
@Annesha Ghosheach oven will vary you have to cook till it is done. if the cake is getting dark, cover it lightly with foil and bake
@Annesha Ghoshyes u can use
Hi Aarthi..do we need to soak almonds.. Walnut cashew along with other fruits?
Do we need to refigrate the soaked mix or simply keep it outside..pls reply. Thanks
can i use half maida n half wheat flour akka?
akka where do we keep our dryfruits with rum?in fridge or at room temp?
@umamahiwhen soaking dried friuits in rum, you can keep it at room temp
@umamahiyes u can use half maida and half wheat flour too
@Uma Kyes u can use any nuts.
akka can i add 2 or 1 tbsp of orange marmalade here for some orangy flavour instead of orange candied peel?tell me some clarifications on tat akka:)
@umamahiyes u can add marmalade
Hai Aarathi,
Tried dis recepie. I soaked fruits in orange juice and honey. It came out very well. Awesome no words to say.
Thanks a lot
Fariza Shafeeq
akka can i use brown sugar instead of regular sugar at the cake part to get even more dark color??
akka can i reduce one egg here?
I am a beginner to bake. Really this helped me a lot. You are doing a great job, really appreciate it.
I had recently purchased my convection oven and Stand Mixture to ease my job.
I am not sure how long i should pre heat my oven and during whisking i can find the batter kind of fermented like how we can see in butter milk. can you provide me with some ideas how to prevent these things and make the maximum utilisation of the oven.
Thanks a lot in advance.
@Siva Priya R.1)10 mins is enough for preheating. or you can start preheating once you start working on the batter.
2)And the curdling of mix happens when you add wet ingredient straight into the buter and sugar mix..it is not a issue, once you add the flour the batter will get even.
@umamahidont reduce eggs, it will affect the texture
@umamahithe caramel added in this will give good colour. you can use brown sugar as well
Dear Aarthi,
I followed exact recipe as given by you, but did not get that colour as shown by you. Also, I use microwave to bake so I can't use tin container. I have plastic container to make the cake in microwave. But kindly guide me to have nice brown colour cake and which mode should I use and at what temperature in my microwave (mine is convection one). I tried one without fruit but burnt due to over heating (wished to get brown colour). Another one though not burnt but tasted not so good! I don't know how.
@Anonymousu have to bake at the same temp in convection mode.U have to bake this in convection mode in oven safe glass of aluminum moulds not in plastic.
Excellent Recipe….. thank you for the good way of fruit cake recipe…..
Please aarthi can you tell me this same cake recipe for 1/2 kg….please please…I tried half the recipe but it's around 3/4 kg…that's too much for me please please I request you
You can only half this recipe. If we change it it will affect the texture of the cake.
Please reply to ma post…need to make half kg
I tried this recipe last year… and it was a super HIT!!!!
it took we pretty long time to get the cake ready… but all worth it 🙂
This year my kids and Nanny has aready started asking "when do we start the Christmas cake preparation" And they all want more this time….
Thanks for the yummy recipe. specially the caramel syrup.
Hi aarti! any substitute for rum
U can use orange juice
Hi Aarthi.
I preheated oven for 180 deg and baked cake for 45 mins.. but the cake was still in batter form.
Any suggesstion?
Hi Dear,
Loved the recipe.Will this recipe work in cupcakes as well? And can i make caramel in advance?
Thanks for replying.
Thanks a lot for the awesome recipe…..tried baking after ages with this rum cake and it turned out superb!! All liked it @home….gonna try your other cake recipes for sure now…wanted to bake few for Christmas….God bless you abundantly!
Thanks for the wonderful recipe. Everybody liked the cake at our home!!
Hi Arathi ,can I use red wine for soaking the nuts and fruits will I get the same flavor if I soak it in red wine
yes you can soak in red wine too
Hi, is it alright to bake rum based cakes in aluminium cake tins? Will the alcohol react with the metal ?
yes u can bake it
i have tried this recipe several times & its superrrrr yummm.My only query is my cake doesnt become as brown as your cake in the picture.Do i need to caramelise the sugar more to get the brown colour?
yes caramlizing it will give the colour
Hi Aarti,
I had tried this cake last year for Christmas. Everyone really enjoyed the cake. Thank you for sharing the recipe and spreading the joy of baking. Surely will be baking it again.
Hi aarthi, being benifeted by ur blog a lot. recipes r vry clr npicture perfect. For this cake, we must use white r brown sugar. Little confused in reading few comments
u can use any sugar as you wish
dear aarthy ur recipes are excellent,coz each step ur guiding with the correct measurements. Dear my plum cake gets very much darkened at the top.if i cover with aluminum foul will the cooking time will b affected?
if it gets too dark, just place a sheet of foil on top, dont over it completely. just place it on top.
Thank u so much for the detailed recipe.. Tried my hands on plum cake for the first time.. Turned out yummy…only thing is the colour wasn't as dark as urs.. But thanks a million anyways!!!
hi aarthi,
could you please share the same recipe for a smaller cake. its very difficult to break this down and measure. The recipe seems really yummy. would love to try this but I only have a small microwave oven and it doesnt fit 2pans. please help
you can halve the recipe
Hi, going to make my first ever fruit cake with this recipe. I have couple of questions
Can I simply soak dried fruits in orange juice or do I need to boil the juice with fruits in it?
How many kg of cake would this recipe make?
How many grand of dried fruits would be needed?
You can soak the fruits in orange juice. this would make around 2 to 3 kgs
Hi Aarthi,
Been wanting to make a christmas cake every year and finally dared to bake one today and it was a grand success! Following a recipe to the tee is one thing but to expect the outcome to be perfect is a chance you take. Thank you for the detailed explanation with pictures, it helps a lot.
The only challenge I faced in this recipe was the caramel. As soon as I turned the heat off, it started to harden. So my understanding is to make it just before adding it to the batter. Please correct me if otherwise. I enjoyed making this cake as it is a favorite in the family and takes us back to wonderful memeories of Bangalore. Thanks once again and Happy Holidays!
if the caramel harden, add more water and boil it till it gets liquidy.
this is an awesome recipe.. i tried this cake today and it was yummmmmm !! thank you!!
Thanks Aarthi. Delicious. Though it was not dark as yours, but yummy. Looking forward trying more recipes 🙂
Hi why we are using two tins is this mixture for two cakes bake together
it makes two cakes. u can halve it
Hi Arthi,
I have been a silent follower of your awesome site frequently. When i was trying to find a recipe for plum cake, i got urs and tried it. It was a super hit among the whole family and friends. Thank u so much for sharing.
Hey Aarthi,
Thanks a ton for this yummy Christmas cake recipe. It was such a hit that I literally ate most of it:)
Just a couple of observations – my cake was not as dark as yours and the second thing it was not very soft. Any thoughts? I followed the recipe to the "t". This recipe is definitely a keeper. Thanks again.. it was pure nostalgia!
Princy
Hi Aarthi
I have tried plum cake recipe soaked with orange juice it came well… but again 3 rd time i baked 1kg and 1/2kg cake in 45 mins same times… after 3 days its became sticky in 1 kg cake and 1/2kg cake nothing happened… i cant identify the reason.. can u suggest plz. i use morphy richards otg 52 lt
Thanks in advance
Aarthi
Hi Arthi, Thank you for the wonderful recipe. It turned out too good. But my cake was too soft so when I cut into pieces I didn’t get perfectly. Can u pls let me know where I went wrong.
hi Aarthi, how long can we store this cake at room temperature?
hi aarthi
could you please confirm the. size of the cake tins you used…the recipe on top says 15 cms and in one of the replies you have said 18 cms !!!
H aarthi
Could u pls confirm the size of the tins u used for this cake.The recipe says 15cms and in one of the replies you have said 18 cms!!!
hi aarthi
what is the size of the tin you used.The recipe says 15cms and in onle of the replies you have said 18 cms !!
If we make cake using dry fruits soaked in wine,,will it taste same like the cake made using dry fruits soaked in rum? Pls reply
yes it will be same
Hello Aarthi
I want to try your receipe for this Christmas. One query if I am using brown sugar what will be the quantity of sugar and butter. Thanks in advance.
Same quantity
Hi Aarthi . I want to try plum cake recipe for this Christmas. Can I use Brown sugar instead of white. If yes what should be the quantity of Brown Sugar.
yes u can use. same amount
Hi aarthi…i have baked this cake ..for 45 mts ,,,but cake is still soft and looks as half baked …any suggestions
you can cover the top loosely with foil and continue baking.
Hello…
Can i use powdered sugar instead of granulated. If yes what about the measurements?
yes you can. same measurements
Hi Aarthi,
I have been following your many recipes for a long time, thanks for sharing your amazing ideas and recipes with us.
Regards
https://yummycake.in/
hi aarthi,
What’s the shelf life in fridge, and will it be even
Soft after a week ?
you can store this for 3 to 4 days outside and over a week in fridge
Thanks for ur reply, can I prepare caramel syrup one day before and how long should I bake for half a kg ?
yes u can. it depends. you can check after 30 mins
Hi aarti . I like all your receipes.
I had one doubt wen ever use d fruit and nut it vl always sink under the cake. I’ve tried this as you’ve shown above pic by adding little
Flour to it but it didn’t work for me.
If the batter is too thin it might happen. dust little extra flour and mix
Hai Aarthi,
Making this cake right now can you please clarify when I measure 2 cups flour it weighs only 165g. Should I stick with just cup measurement.
My 1 cup measures 240 ml. And 2 cups of flour should weigh around 240 grams since 1 cup measures 120 grams
Hi aarthi, I have trouble with caramel syrup. 1st thing when I kept the syrup to cool it got hard n thick, I tried heating up and it started melting. Again it was thick I dint get the running syrup, what was gone wrong ? And to make it more darker what should we do ?
Did you add water once the caramel colour is reached. You have cook the sugar till it reaches your preferred colour (dont take it too far else it will taste bitter).Then add in some water and mix well til it gets like a water. This way the caramel will not harden
Hi,
Visited this blog in search of Christmas plum cake.Last few years I have been using another recipe from joyofbaking.Must say this is an excellent recipe.The cake came out very well…flavourful with deep flavours of rum and fruit…..I suggest everyone not to make any changes like avoiding rum as rum gives an excellent flavour.
I made 2 cakes,one in loaf tin and another in 6″ pan.i covered top after 30 min to avoid burning.this cake does take a long time to bake.i suggest avoid using loaf pan….it took 65 min to bake in loaf tin…this cake does take longer time to bake compared to other cakes.however worth the effort
Can i use White rum . My husband bought it mistakenly and I saw the reciepe says dark rum? will it taste the same as expected?
yes u can
Tried this cake recipe..it came out very well…Thank you so much for this wonderful recipe…
Hello, butter is improbable to find in my village.. I can only get oil.. please suggest what to do.. and if I can how much to replace
use oil
I baked it today and the cake came out real good. I have seen few of your other recipes too and today I came to know that you are Nameeta’s friend.. So I decided to pay my comment. Thanks for the wonderful recipe
Hello..
A quick doubt..at what temperature do we need to bake the same ?
Please respond
It is already mentioned in the recipe. bake at 180 degree C
Hi
A quick question..at what temperature do we need to bake ?
Thanks in advance
it is mentioned in the recipe. it is 180 degree C
Hey Aarthi! Thanks for a lovely recipe. I halved it and used a loaf tin to bake. It took about 65 minutes in my oven. The results were fabulous! Such yumminess! 😍
Hi Aarthi,
Tried your recipe. It came out well. I baked at 180 degrees and my cake got burnt at the sides.
My question is if I reduce the temperature to 160 degrees and bake for 45 minutes, will the texture gets affected? And will it take even more time to cook than the mentioned time in recipe. If so kindly mention the timings at 160 degrees.
Thank you and awaiting for your reply.
bake at 180 degree C, if you see your cake getting too dark, you can place a sheet of foil on top, so it helps preventing the cake geting too dark. Dont cover completely, just place a sheet of foil or top.
Thank you for this wonderful recipe. It is one of the best cakes I have made. Everyone loved it. Very detailed and easyy to follow instructions too. Loved it
Hi..tried this recipe and came out really well. Thanks for the detailed recipe.
Is this half kg plum cake?
Hi Aarthi,
Can I use brandy instead of rum in this recipe?
please can you advise the amount of dry fruits in gms
Followed exactly the same and cake turned out really very very well! Yummy!Much better than the well know bakery cakes in hyderabad. Received many compliments from everyone who tasted it.
My christmas was pretty well celebrated with this cake.
A big thank you for sharing such a secret recipe.
This is the best cake ever. Excellent recipe!! This is the second year that I m baking this cake and it comes out really well!! Thankyou so much for sharing the recipie
Hai mam, i Just wnat to konw abouts 2kg plum cake recipe.. in grams please help me ,
Hi aarthi, i am a great fan of all your bakes….but one question, in most of the plum cakes that i hv read, there is a mention of almond flour……so in your recipe can we substitute a small amt of apf with almond meal ?? Just wanted to know….
Thanks in advance
Truly lovely recipe. Thank you. The cake came out awesome
At what temperature do we bake you missed a crucial point
it is mentioned in written part. 180 degree c.
Hi … in the US we get large eggs… Can I still use 5eggs or cut down one egg??
Thank you
u can try cut own one