Christmas is just around the corner, and the delightful scent of freshly baked plum cake is essential for the festive season! Plum cake is a rich, moist cake made with dried fruits, nuts, and spices, traditionally enjoyed during special occasions and festive seasons. But what if you're pressed for time or don't have eggs? Don't worry! Our quick eggless plum cake recipe is here for the save. This recipe involves an easy soaking method for dried fruits, making it ideal for those short on time. With a few simple ingredients and minimal prep, you can create a moist, flavorful, absolutely delicious plum cake that will impress your family and friends. Make sure to explore our blog for more recipes you absolutely need to try this Christmas by clicking here!
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About Last-Minute Eggless Plum Cake Recipe
Last-Minute Eggless Plum Cake is an eggless cake that features dried fruits and spices, is made with a substitute for molasses, and includes nuts. The term 'plum' refers to dried fruits, not real plums. This traditional holiday dessert is especially popular during Christmas and is prepared with a last-minute soaking of the fruits. It's a festive delight that fills your home with the warm, cozy aromas of the holiday season, perfect for sharing with loved ones.
Recipe Card
Last-Minute Eggless Plum Cake Recipe
Last-Minute Eggless Plum Cake is an eggless cake that features dried fruits and spices, is made with a substitute for molasses, and includes nuts. The term 'plum' refers to dried fruits, not real plums. This traditional holiday dessert is especially popular during Christmas and is prepared with a last-minute soaking of the fruits. It's a festive delight that fills your home with the warm, cozy aromas of the holiday season, perfect for sharing with loved ones.
Ingredients
- Black Raisins - 50g/ 5 tbsp
- Brown Raisins - 50g/ 5 tbsp
- Angoor Raisins - 75g/ 8 tbsp
- Tutti frutti - 75g/ 8 tbsp
- Orange juice (soak) - 240ml/ 1 cup
- All-purpose flour - 120g/ 1 cup
- Salt - 1.5g/ 1/4 tsp
- Cinnamon powder - 1.5g/ ½ tsp
- Clove powder - 0.5g/ ¼ tsp
- Nutmeg powder - 0.5g/ ¼ tsp
- Ginger powder - 1.6g/ ½ tsp
- Baking powder - 2g/ ½ tsp
- Baking soda - 0.5g/ ⅛ tsp
- Butter - 100g/ ½ cup
- Orange juice - 75ml/ ⅓ cup
- Brown sugar -12.5g/ 1 tbsp
- molasses - 50g/ ¼ cup
- Condensed milk - 140g / 1/2 cup
- Vanilla essence - 1 tsp / 5 ml
- Chopped almonds - 40g/ 4 tbsp
- Lemon zest - ½ a lemon
- Orange zest - ¼ of an orange
- Chopped almond (topping) - 10g/ 1 tbsp
- Walnuts (topping) - 6 nos
- Tutti Frutti (topping) - 15g/ 1 tbsp
- Black raisins (topping) - 6 nos
Instructions
- Preheat the oven to 150°C, line a loaf tin with parchment paper, and set it aside for later.
- In a saucepan, combine black raisins, brown raisins, angoor raisins, tutti frutti, and orange juice.
- Cook the dried fruits on low heat for 7 minutes, until they become soft and plump, then set aside.
- In a sieve, add all-purpose flour, salt, cinnamon powder, clove powder, nutmeg powder, ginger powder, baking powder, and baking soda.
- Sift and mix the ingredients well.
- In a separate pan, add butter, orange juice, brown sugar, and molasses. If you do not have molasses, check our blog for molasses substitute recipe by clicking here.
- Over low to medium heat, combine the mixture until well combined, then turn off the stove and allow it to cool completely.
- Now, strain the dried fruits from the orange juice and set the juice aside.
- Add the strained dried fruits, condensed milk, and vanilla essence to the molasses mixture, and mix thoroughly.
- Incorporate the dried fruit mixture into the flour mixture.
- Add chopped almonds, lemon zest, and orange zest, then mix well.
- Gradually add 3 tablespoons of strained orange juice from soaking and mix until combined.
- Pour the batter into the lined baking tin.
- Top it with chopped almonds, walnuts, black raisins, and tutti frutti.
- Bake in a preheated oven at 150 degrees Celsius for 60 minutes.
- Slice, serve, and enjoy!
Ingredients
- Black Raisins - 50g/ 5 tbsp
- Brown Raisins - 50g/ 5 tbsp
- Angoor Raisins - 75g/ 8 tbsp
- Tutti frutti - 75g/ 8 tbsp
- Orange juice (soak) - 240ml/ 1 cup
- All-purpose flour - 120g/ 1 cup
- Salt - 1.5g/ 1/4 tsp
- Cinnamon powder - 1.5g/ ½ tsp
- Clove powder - 0.5g/ ¼ tsp
- Nutmeg powder - 0.5g/ ¼ tsp
- Ginger powder - 1.6g/ ½ tsp
- Baking powder - 2g/ ½ tsp
- Baking soda - 0.5g/ ⅛ tsp
- Butter - 100g/ ½ cup
- Orange juice - 75ml/ ⅓ cup
- Brown sugar -12.5g/ 1 tbsp
- Molasses - 50g/ ¼ cup
- Condensed milk - 140g / 1/2 cup
- Vanilla essence - 1 tsp / 5 ml
- Chopped almonds - 40g/ 4 tbsp
- Lemon zest - ½ a lemon
- Orange zest - ¼ th of orange
- Chopped almonds(topping) - 10g/ 1 tbsp
- Walnuts(topping) - 6 nos
- Tutti Frutti (topping) - 15g/ 1 tbsp
- Black raisins (topping) - 6 nos
Recommended Equipment / Tools
- Cake tin ( 6-inch)
- Measuring Spoons
- Measuring Cups
- Mixing Bowls
- Saucepan
- Heavy bottomed pan
- Sieve
- Spatula
- Tea strainer
How To Make Last-Minute Eggless Plum Cake Recipe
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for one kg of Last-Minute Eggless Plum Cake Recipe. You can easily scale the recipe up or down as per your needs.
1. Preheat the oven to 150°C, line a loaf tin with parchment paper, and set it aside for later.
2. In a saucepan, combine black raisins, brown raisins, angoor raisins, tutti frutti, and orange juice.
3. Cook the dried fruits on low heat for 7 minutes, until they become soft and plump, then set aside.
4. In a sieve, add all-purpose flour, salt, cinnamon powder, clove powder, nutmeg powder, ginger powder, baking powder, and baking soda.
5. Sift and mix the ingredients well.
FAQs
Can I add other fruits or nuts?
Yes, you can customize the cake by adding different dried fruits, nuts, or even spices according to your preference.
What if I don't have molasses?
If you don't have molasses, you can use honey or maple syrup as an alternative, but it may change the flavor slightly. You can also check our blog on molasses substitute recipe by clicking here.
How do I know when the cake is baking?
You can check if the cake is done by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
How should I store the cake?
Store the cake in an airtight container at room temperature for a few days, or refrigerate it for longer freshness.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in cling wrap.
How long will the cake last?
If stored properly, the cake can last 5-7 days at room temperature or up to a month in the freezer.
Try this recipe with Ask Foods range of Baking Decoratives.