Adios, 2016 | Kerala Plum Cake Recipe| Christmas Rum Cake| Festive Fruit Cake Recipe

kerala-plum-cake

What an year it had been, health and wellness had been the major goals as I stepped into 2016 and it was a roller coaster ride all the way. Half way through which, I started this blog <3. Cooking, going gaga over best angles to shoot food, pestering friends and family while doing so ;P , connecting with fellow foodies and bloggers on Instagram, I have done quite a bunch of things out of love for experiments. Of course there were many tasks which weren’t initiated or left incomplete. One such incomplete task includes a huge chart of recipes that I jotted down to share on the blog which I never took them to kitchen. Gasps. Still, working on disciplining myself.

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The magic lies in this potion 😉

Last post of this year is about this fantastic, rich, boozy plum cake I adapted from Marias Kitchen. This cake summed up this year for me at one go. The process of whipping whites and yellows, caramel preparation was arduous but, it was all worth it. Just a bite into this cake and I was mesmerised at subtle explosion it created on the taste buds. It is soft, fluffy with  sharp notes of sweetness and punch from rum. And no fancy sugar pastes or extra chocolate indulgence just a simple yet a poignant flavour profile. A combination which I always craved for.

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Growing up, I have only had local bakery plum cakes and I couldn’t wait to try my hands on prepping up one from scratch. I have soaked the dried fruits for about 20 days. You can soak them for one day – one year too. The more you soak, the intense it gets. 😉 Peeping into the jar everyday was so much fun. Use only a glass jar for this purpose as alcohol might react with plastic. Also, stir the dry fruits every alternate day and store in dark place away from heat.

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Let us get into the recipe.

Ingredients:

Cake Mix:

  • 2 cups Plain flour (maida)
  • 1 ¼ tsp Baking powder
  • ½ tsp Baking soda
  • 1 cup Sugar
  • 1 cup Unsalted Butter @ room temp
  • 4  Eggs @ room temp
  • Vanilla essence – 2 tsp
  • 1 tbsp Jam (I used Apple Jam)
  • ¼ cup – Candied Ginger
  • 3 tbsp all purpose flour to coat the dry fruit mix

Spice Powder:

  • 2 Cloves
  • 2 Cardamom
  • Cinnamon – a small piece
  • Nutmeg – a small piece

Caramel:

  • Sugar – ½ cup
  • Warm water – ¼ cup

Soaking:

  • Mixed fruits – 1 cup (¼ cup each of Almonds, Black raisins, ½ cup Kismis)
  • Rum/Brandy – 1 cup (I used Bacardi dark rum)
  • 2 inch Cinnamon stick
  • 1 Star Anise

Mature the Cake: Black rum – 6 tbsp ( I have fed 2 tbsps per day approx after baking the cake)

Procedure:

  1. Take sugar in a saucepan and heat it on low heat. Allow it to slowly 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.
  2. Drain the dry fruits. Preserve the rum. Roll them in 3 tbsp of maida and keep them aside.
  3. Powder the sugar.
  4. Sift the flour, baking powder and baking soda.
  5. Separate egg yolks and whites. Beat them separately. First beat the egg whites to soft peaks. Then you can use the same whisk to beat yolks.
  6. Add softened butter and sugar to the yolks. Cream them together.
  7. When it turns smooth enough, add cooled caramel, jam and vanilla essence into it. Beat slowly (min speed).
  8. Add sifted flour mix into this batter in 2-3 batches and whip.
  9. Add the flour dusted dry fruits and nuts along with 4 -5 tbsps of preserved rum.
  10. Now slowly fold in beaten egg whites in 3 – 4 batches. Mix it in using the cut and fold method. Do not over mix or whip at this point. It would release the trapped air in the whites.
  11. Pour the batter in a lined baking tin.
  12. Bake the cake in a preheated oven for 40 – 45 mins or you can even use a cooker like me. Cooker method took for about 90 minutes on low flame.
  13. Take it on to a wire rack, cool it down. Prick holes with a fork or knife and pour in rum over it. Seal it with a plastic wrap and keep it in a cool place. Repeat the process as many times as you can. I did this for three days. Slice it down and serve with a choice of toppings – ice cream, ganache or even more rum , may be 😛

mondays

 

Bake this treat for yourself or your loved ones and get all the brownie points 😉  This year has been an amazing journey. I can’t feel more alive than ever , with more so ever gratitude, peace and love.

I will end this post with a powerful note from one of my favourite travel blogger, Abhinav.

So move ahead, it’s your time now. For now you can connect dots, creating constellations out of wayward stars, and you’re not among the ones who fade across the sky, but now is your time to burn like a sun, and inundate everyone in your light.

So move ahead, for you know of pain and happiness, for now you know of peace that’s contained within everything, and the peace within every piece of you, and now you know that you are not a puzzle but a beautiful story revealing itself by every passing second. 

                                                                                                           “

Life is so endlessly delicious. Embrace and savour it.  Wish you all a very happy and prosperous 2017! 😀

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Eggless Gulab Jamun & Whole Wheat flour Cake | Simple Eggless Cake recipe| Instant Eggless cake recipe| How to make cake with Gulab Jamun premix recipe| Best Homemade Cake Recipe| Irresistible Basic Cake recipe |Whole Wheat Cake recipe

Apologies for the infrequent posts in here. Been busy with different kinds of documentation works lately and cooking is limited to quick, rushed up sprints. Anyways, baked this quick cake today that I couldn’t postpone this post to anytime later. This is made of gulab jamun mix and is devoid of all purpose flour. Yes, gulab jamun mix! I couldn’t believe myself looking at the soft spongy texture it acquired despite being a complete wheat flour cake. This is the second experiment with wheat flour in recent times that proved cakes with only wheat flour can also turn spongy(less dense).  I think I have come across Anu’s recipe on a facebook baker’s group few weeks earlier and it caught my eye on the saved lists today. So when I resolved to make a sweet treat, straight away went for it.

eggless-gulabjamun-wheat-cake

I have used a pressure cooker to bake and it came out moist with a satisfying crumb – almost tasted like Soda Bottle Openerwala’s mawa cake. 😀

Prep Time: 5 minutes

Cook Time: 30-40 minutes

Serves: 8 – 10 slices

Ingredients:

Dry:

½ cup Gulab Jamun Mix powder (I used Gowardhan’s)

½ cup Whole Wheat flour

½ cup Powdered sugar

½ tsp Baking powder

¼ tsp Baking soda

A pinch of salt

Wet:

¼ tsp Vanilla Essence

½ cup milk

¼ cup oil (odorless, I used Sunflower oil)

Procedure:

  1. Mix all the dry ingredients into a homogenous mixture with a whisk or just bare hands. Sifting is optional. Just ensure there are no lumps.
  2. Whisk together all the wet ingredients.
  3. Fold in dry ingredients in two batches to the wet mixture. Mix well.
  4. Line a baking tin with some butter/ghee/oil and dust with some flour or simply use a butter paper. Pour in the batter.
  5. Bake it in an oven at 180^C or inside a pressure cooker following the cooker cake method for 30 min. Check for doneness with a toothpick or knife. 
  6. I have sprinkled a mix of oats, sesame seeds and thin hyderabadi seviya. This is purely optional.

I have used a 1 lb Loaf Tin, 18 x 9 cm (7″ x 3.5″)which can hold double the measures used in the recipe. You can use any pan, but as the pan size becomes more shallow, you have to check frequently for doneness. That tiny pinch of salt balances the mild sweetness of the gulab jamun premix and lifts the taste. It is completely optional though.

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Note:

  • I have substituted buttermilk for milk on the following day and it came out just as perfect as the one with milk.
  • The sugar quotient of this recipe can be upped if you want it to be super sweet. You could stick to the above mentioned measure, if you are going to add a glaze or frosting.