Eggless Christmas Plum Cake — Special Fruit Cake Recipe CookingShooking

Ingredients

• 200 g Granulated Sugar (for caramel, white granulated)
• 1.5 cup Water (for caramel syrup)
• 150 g Mixed Dried Fruit (raisins, candied orange peel, nuts, berries) (soaked in caramel syrup)
• 100 g Candied Orange Peel (main flavor, also called candied peel)
• 80 g Plain Yogurt (room temperature, strained)
• 100 g Powdered Sugar (fine sugar for batter)
• 30 g Unsalted Butter (softened, room temperature)
• 1 tbsp Orange Zest (fresh zest of one orange)
• 0.5 tsp Cinnamon Powder (ground)
• 0.5 tsp Ginger Powder (ground)
• 0.5 tsp Clove Powder (ground)
• 0.5 tsp Nutmeg Powder (ground)
• 130 g All-Purpose Flour (sifted)
• 0.5 tsp Baking Powder (double‑acting)
• 0.25 tsp Baking Soda (for leavening)

Instructions

1. Caramelize Sugar

   Add granulated sugar to a heavy‑bottomed pan over high flame and spread evenly. Let it melt and turn dark amber, stirring gently. When it starts to foam and turn golden‑brown, reduce flame slightly and continue until a deep caramel color develops.

   Time: PT5M

2. Make Caramel Syrup with Dried Fruit

   Carefully pour 1.5 cups of water into the caramel (it will sputter). Add the mixed dried fruit and candied orange peel. Bring to a boil on high flame and let it boil for about 5 minutes until the fruit softens and the syrup thickens.

   Time: PT5M

3. Simmer and Cool Syrup

   Continue simmering the syrup for another 5 minutes on high flame until it becomes glossy and slightly reduced. Then remove the pan from heat and let the syrup cool completely to room temperature.

   Time: PT5M

4. Prepare Yogurt Base

   In a mixing bowl, whisk the strained plain yogurt with powdered sugar until the sugar is fully dissolved and the mixture is smooth.

   Time: PT5M

5. Emulsify Butter

   Add the softened unsalted butter to the yogurt mixture and whisk vigorously until the butter disappears and the batter looks glossy.

   Time: PT3M

6. Add Citrus Flavor

   Fold in the fresh orange zest (and optional orange essence if using). Mix just until evenly distributed.

   Time: PT2M

7. Sift Dry Ingredients

   In a separate bowl, sift together all‑purpose flour, cinnamon, ginger, clove, nutmeg, baking powder, and baking soda. Stir to combine.

   Time: PT5M

8. Preheat Oven

   Preheat a convection oven to 165°C (330°F).

   Time: PT10M

   Temperature: 165°C

9. Combine Batter

   Add one‑third of the sifted flour mixture to the yogurt‑butter base and fold gently. Add another third, fold again, then the final third. Fold in the cooled caramel‑soaked dried fruit. If the batter looks too thick, whisk in up to 2 tbsp water; if too runny, add a little more flour.

   Time: PT10M

10. Prepare Tin and Add Topping

    Line the 7‑inch loaf tin with parchment paper and lightly grease. Pour the batter in, smooth the top with a spatula, and tap the tin gently on the counter to release air bubbles. Sprinkle the remaining dried fruit on top as a decorative topping.

    Time: PT5M

11. Bake the Cake

    Place the tin in the preheated oven and bake for 45 minutes at 165°C. Do NOT open the oven for the first 40 minutes; after that, check doneness with a toothpick – it should come out clean.

    Time: PT45M

    Temperature: 165°C

12. Cool and Set

    Remove the cake from the oven, cover the tin with a clean, dry cloth and let it cool completely in the tin (minimum 7‑8 hours, preferably overnight) before unmolding and slicing.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated Sugar: Brown sugar (will affect color)
• Instead of Mixed Dried Fruit (raisins, candied orange peel, nuts, berries): Any dried fruit mix
• Instead of Candied Orange Peel: Orange zest + sugar
• Instead of Plain Yogurt: Greek yogurt
• Instead of Powdered Sugar: Superfine sugar
• Instead of Unsalted Butter: Margarine
• Instead of Orange Zest: Lemon zest
• Instead of All-Purpose Flour: Cake flour (will affect texture)

Equipment Needed

• Kadhai or Heavy‑Bottomed Pan
• Mixing Bowl
• Whisk
• Spatula
• Fine Mesh Sieve
• Oven
• 7‑inch Loaf Tin
• Parchment Paper (optional)
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Caramelizing sugar to a deep amber color without burning.
• Ensuring yogurt is at room temperature to prevent batter splitting.
• Emulsifying butter fully into the yogurt mixture.
• Adding the flour mixture in three separate portions to avoid lumps.
• Baking without opening the oven for the first 40 minutes.
• Cooling the cake for 7‑8 hours before unmolding.

Chef Tips from the Video

• Weigh flour on a kitchen scale for accuracy; spoon and level the flour.
• Toast the nuts lightly before adding for extra aroma.
• Brush the cooled cake with a thin layer of apricot jam for a glossy finish.
• Use parchment paper in the loaf tin for effortless unmolding.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep up to 5 days.

Freezer: Freeze in an airtight container for up to 2 months.

Room temperature: Can sit at room temperature, covered, for up to 2 days.

Make-Ahead Tips

• Prepare the caramel‑fruit syrup a day ahead and store it in a sealed jar.
• The batter can be mixed, covered, and refrigerated overnight; bake the next day.
• Baking the cake a day before the celebration improves flavor as it ages.

Frequently Asked Questions