Tuesday, 5 November 2013

Have you soaked your dry fruits for Plum Cake this Christmas ? No !! Then it is still not late, Do it now..

Hi Friends
This time no excuse for not baking plum cake at home. Consider this post as reminder call to soak the dry fruits in Rum now.. I know I am also a month late to do so but it is fine we still have two months for the fruits to get absorbed in rum.
Here comes the step by step instructions.
All the dry fruits mention below needs to be chopped same size as tutti fruity.

  1. Cashew Nuts : 1 1/2 cups
  2. Orange peels : 1  1/2  cups
  3. Tutti fruity : 1 cup
  4. Walnut : 1/2 cup
  5. Black dates : 1 cup
  6. Glazed cherries: 1/2 cup
  7. Almonds : 1/2 cup
  8. Golden raisin : 1 cup
  9. Black raisin :1 cup

Place all the chopped fruits in bowl and add enough rum to cover all the dry fruits and let the rum level be around 2 inch above the dry fruits. Stir this mixture for the rum to reach at the bottom. Transfer this mixture in glass jar. I have store this mixture in steel box last year. You will need around two liter bottle to store this fruits. With this amount you can make approximately 6-8 kg of plum cake.

Many recipes calls for adding mix spice powder, caramel and orange zest along with all dry fruits but this is my way of making plum cake. I do not add anything apart from rum in dry fruits. You can leave the jar out or in the fridge. I keep it  out for year or more than that. It does not get spoiled. The  longer you soak the dry fruit tasty your cake will be.

Don't forget to finish this preparation before the Christmas special class of this year (around 1st week of December 2013) where we will be using them.

Happy Baking !!!!

**Note: I will be posting more photos tomorrow as I was short of rum today :(