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Christmas Plum Cake

Yash dani

Christmas Plum Cake is a rich, festive bake filled with warm spices and indulgent dried fruits. Flavoured with cinnamon, ginger, clove, and fresh orange zest, this cake gets its deep sweetness from Urban Platter dark brown cane sugar and naturally soaked prunes and raisins simmered in citrus juices. Soft, moist, and beautifully aromatic, the batter is folded with crunchy almonds, walnuts, and cashews for added texture. Baked low and slow, this classic holiday treat is perfect for Christmas celebrations, gifting, or enjoying with tea, capturing the comforting essence of the festive season in every slice.

Christmas Plum Cake

Ingredients

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    • 1 1⁄2 cup Maida

    • 1⁄4 tsp Cinnamon Powder

    • 1⁄8 tsp Ginger Powder

    • 1⁄8 tsp Clove Powder

    • 1 tsp Orange Zest

    • 1 tsp Urban Platter Baking Powder

    • 1⁄2 tsp Urban Platter Baking Soda

    • 1⁄2 cup Oil

    • 3⁄4 cup Urban Platter Dark Brown Cane Sugar

    • 1 cup Yogurt (Dahi)

    • 1 tsp Vanilla Extract

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    • 1⁄3 cup Fresh Orange Juice

    • 1⁄3 cup Water

    • 1tbsp Lemon Juice

    • 1⁄4 cup Urban Platter Munakka Raisins

    • 1⁄4 cupUrban Platter Black Seedless Raisins

    • 1 cup Urban Platter Pitted Prunes (chopped)

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    • 1⁄4 cup Almonds

    • 1⁄4 cup Walnuts

    • 1⁄4 cup Cashews

    Directions

    1. In a saucepan, add orange juice, lemon juice and water.

    2. Add Prunes, Munakka Raisins, and Black Raisins to the juice mix and cook till the mixture thickens and the dry fruits absorb all the juices. Set aside.

    3. Preheat the oven to 160°C and line an 6-inch loaf pan with parchment paper.

    4. In a bowl, whisk together the flour, baking powder, baking soda, the spices and orange zest and set aside.

    5. Whisk together brown sugar and oil in a separate bowl until pale and well combined.

    6. Now add the yogurt to the oil and sugar mixture and mix well, followed by the vanilla extract.

    7. Gently fold in the dry ingredients and mix until everything is well combined and there are no large flour pockets in the batter. Do not over mix at this stage.

    8. Keep a small portion of the soaked dry fruits aside and fold in the rest along with the chopped walnuts, almonds and cashews in the batter and transfer the batter to the prepared cake pan.

    9. Bake at 160°C for 50-55 minutes or only until a skewer inserted in the center comes out clean.

    10. Top the cake with the leftover soaked fruits and serve!

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