Plum Cake Recipe | Chocolate Rum Fruit Cake Recipe👆💫😍 #ytshorts #shortsfeed #youtubeshorts #shorts

Plum Cake Recipe | Chocolate Plum Cake | Kerala Plum Cake using RUM | Rum Fruit & Nut Plum Cake | EASY RICH FRUIT CAKE recipe | Traditional CHRISTMAS PLUM CAKE Recipe with RUM | Christmas Cake | Fruit Cake | Plum Cake | Rum Cake | Alcoholic and Non Alcoholic Versions | Authentic Plum Cake | Real Plum Cake | Traditional Plum Cake Recipe | Plum Cake Recipe

The Full Recipe Video link is just above the Shorts Title under the channel's name 👆

INGREDIENTS
FOR CARAMEL SYRUP
1/4 Cup | 50g White Sugar
1 Tbsp Water
1/2 Cup | 118ml Hot boiling water
1 Teaspoon Lemon juice

FOR DRY FRUITS ( To be soaked atleast for 2-3 days 1 week best, Check my Video how to Soak )
1/2 Cup | 60gms Dried Cranberries
1/2 Cup | 75gms Black Raisins
1/4 Cup | 40gms Golden Raisins/Sultanas
Mixed Dry Fruits ( I used 2 Dried Kiwis, 3 Prunes, 1 Apricot, 6 cherries, 1 Tbsp Dried Blueberries, 1 Candied Ginger)
1/2 Tsp Freshly grated Orange Zest
Mixed Berry Jam 1 Tbsp (Orange Marmalade/Apricot Jam)
Honey 1 Tbsp
Dark Rum (about 1 Cup)

FOR THE CAKE BATTER
1 Cup | 120gm All Purpose Flour
2 Tablespoon | 15g Dark Cocoa powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon powder
1/4 Teaspoon each of Dry Ginger, Cardamom, Clove, Nutmeg powder
1/4 Cup + 3 Tbsp | 100gms Unsalted Butter, room temperature
3/4 Cup | 150g Dark Muscovado Sugar
1 Tbsp Vegetable oil
2 Eggs, room temperature
1 Tsp Vanilla Essence
Caramel Syrup
3 Tbsp Orange Juice ( juice of one Orange or use packaged orange juice)
1 Cup of Soaked Dry Fruits
1/4 Cup Cashews, Almonds & Pistas chopped

Written Printable Recipe in my Blog 📝
theartisticcook.com/chocolate-plum-cake-using-rum/

𝗠𝗘𝗧𝗛𝗢𝗗

🍰 Soak Fruits in Rum for atleast 2-3 days. I soaked mine for 2 months. Strain 1 Cup of the soaked dry Fruits, reserve the juices.

🍰 Sift together the flour, cocoa, baking powder, soda, salt & spices. Mix well. It is best if all the ingredients are measured in grams using a kitchen scale to get accurate result as we often tend to put more flour than required if using Measuring Cups.

🍰 Make the Caramel Syrup by heating sugar, water till amber colored. Add Hot water to it slowly, lemon juice & cook for 10 mins on Low Heat. Let it cool down. If it gets hard, add some water, heat it again.

🍰 Beat butter till smooth. Add muscovado sugar, mix well. Add Oil & the eggs one at a time. Add essence, caramel syrup & orange juice.

🍰 Fold the dry ingredients in two batches. Add the strained dry Fruits & nuts. Transfer to a 6 inch pan. Bake @180C for 1hr 10-15 mins. Baking time will reduce if baked in a 7/8 inch tin.

🍰 Brush with the strained juice while still Hot. Store Airtight, tastes best next day. Makes One 6 Inch Cake (755gms).

Tip: Cover with an Aluminum foil after 60mins of Baking to prevent burning at the top.

Above Recipe Makes One 6 Inch Cake of weight around 755gms. Used 1 Cup of rum soaked dry fruits.

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