Whole Wheat Eggless Plum Cake Recipe | Christmas Plum Cake
This Whole Wheat Eggless Plum Cake is a delightful twist on the traditional Christmas fruit cake. Rich and dense, this cake is made with whole wheat flour, giving it a hearty, wholesome texture. The combination of rum-soaked dried fruits, nuts, and aromatic spices brings out a deep, intense flavor that improves with age, making it perfect for prepping in advance for the holiday season. The cake is made eggless, making it suitable for a wider range of dietary preferences, while still capturing the essence of a classic Christmas treat.
At Love with Recipes, we know that every family has their own version of the perfect Christmas cake. Over time, this recipe has been adapted to suit our personal tastes and flavors, ensuring a boozy, rich, and nutty treat that will make your festive season even more special.
Ingredients
Ingredients to Soak in Rum/Orange Juice:
| Ingredient | Quantity |
|---|---|
| Black Raisins | 1/4 cup |
| Prunes, finely chopped | 1-1/4 cups |
| Apricots, finely chopped | 1/4 cup |
| Dates, finely chopped | 1/4 cup |
| Dried Figs, finely chopped | 1/4 cup |
| Cranberries | 1/4 cup |
| Rum | 100 ml |
| Fresh Orange Juice | 240 ml |
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Orange Juice | 60 ml |
| Whole Wheat Flour | 200 grams |
| Almond Meal (Badam Powder) | 1/2 cup |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/4 teaspoon |
| Oil (or melted butter) | 3/4 cup |
| Brown Sugar (Demerara Sugar) | 1 cup |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Slivered Almonds (Badam) | 1/2 cup |
| Walnuts, chopped | 1/2 cup |
| Curd (Dahi/Yogurt) | 240 ml |
Preparation Time: 120 minutes
Cooking Time: 40 minutes
Servings: 12-14 slices
Instructions
-
Soak the Dried Fruits and Nuts:
To begin making your Whole Wheat Eggless Plum Cake, start by preparing the dried fruits and nuts. In a large mixing bowl, combine the black raisins, prunes, apricots, dates, dried figs, and cranberries. Pour over the rum and orange juice and, if desired, grate some orange zest for added citrus aroma. Mix everything well to combine. Cover the bowl with cling film and set it aside. Let the dried fruits soak for at least a few hours, but ideally, allow them to steep for a few weeks or even a month for the best flavor infusion. -
Prepare the Cake Pan:
Preheat your oven to 170°C (340°F). Line the base and sides of a 9-inch springform cake pan with parchment paper, ensuring the paper reaches the top of the tin. Optionally, you can grease and dust the pan with flour for added non-stick protection. -
Prepare the Dry Ingredients:
Sift the whole wheat flour, baking powder, and baking soda into a bowl. Add the cinnamon powder and dry ginger powder to the mix, and whisk everything together to evenly distribute the dry ingredients. -
Mix the Wet Ingredients:
In a large bowl (or using a stand mixer), beat together the oil (or melted butter) and brown sugar until the mixture becomes light and fluffy. Gradually add the yogurt and mix until smooth. -
Combine the Dry and Wet Mixtures:
Slowly fold in the sifted dry ingredients into the wet mixture, making sure to combine them without over-mixing. You should have a thick batter at this point. -
Add the Soaked Fruits and Nuts:
Carefully fold the soaked dried fruits (along with their liquids) and chopped nuts into the cake batter. Gently stir to ensure that the fruit and nuts are evenly distributed throughout the batter, but avoid over-beating. -
Bake the Cake:
Pour the batter into the prepared cake pan and level the surface with the back of a spoon. Place the pan in the oven and bake for approximately 1.5 hours or until a skewer inserted into the center of the cake comes out clean. Keep an eye on the cake as it bakes, as it may darken during the process. If this happens, you can cover the top with parchment paper or aluminum foil halfway through baking. -
Cool and Store:
Once baked, remove the cake from the oven and allow it to cool completely in the pan. When fully cooled, remove the cake from the pan and store it in an airtight container. For the best flavor, wrap the cake in greaseproof paper and aluminum foil. Let it rest for at least 2-3 days, allowing the flavors to meld. The cake can be stored for up to two to three months, and its flavor continues to improve over time. -
Optional Gifting Idea:
You can bake the Whole Wheat Eggless Plum Cake in smaller pans and give them as holiday gifts to family and friends. It’s a lovely homemade gesture that will surely bring cheer during the festive season.
Storage Tips:
- To maintain the flavor and moisture of your Christmas cake, ensure it is stored in a cool, dry place, wrapped in greaseproof paper and aluminum foil.
- If you’re planning to store it for a longer period, you can also soak a small cloth in rum and wrap the cake with it before covering with foil.
This Whole Wheat Eggless Plum Cake is perfect for those who love the warm, spiced flavors of Christmas. The rum-soaked dried fruits and nuts create a dense, rich cake that’s full of texture and flavor. It’s not just a treat for the holidays but a lovely gift that can be cherished for weeks to come.
Enjoy a piece of this delightful homemade Christmas cake with a cup of warm tea or coffee, and savor the festive spirit all season long!
