- Combine all the dry fruits and orange peel in a jar. Pour over the rum and whiskey. Stir well and set aside for at least 1 week. Cake Preheat your oven to 170C. Grease and line a cake tin with parchment paper. Butter the parchment paper too. Sift together the flours, spices, baking powder, and baking soda in a large bowl. In another bowl, beat together the butter and jaggery powder, until pale and creamy. Add in the eggs, one at a time. Fold in the dry ingredients, until no white streaks remain. Fold in the orange zest, nuts, and all the soaked fruits. Pour into the prepared cake tin and smooth the top. Bake at 170C for 1 hour 15 minutes. Brush with rum. Let the cake cool completely. Cover with aluminum foil and let the cake rest for at least 1 day. Next day, unmould the cake and place it on a serving platter. Brush the surface again with rum. Top with reserved soaked fruits and some glace cherries if you like.
Plum cake with rum
#myrecipe
By Chandana Guptha
Mar, 14th
575
Servings
4 persons
Cook Time
50 minutes
Ingredients
20
- 22
Ingredients
- Tutti frutti
- Cranberries
- Fig
- Cherry
- Apricot
- Orange peel
- Rum
- Whiskly
- Butter
- Jaggery
- Eggs
- Maida
- Almond flour
- Baking powder
- Baking soda
- Cinnamon powder
- Clove powder
- Ginger powder
- Nutmeg powder
- Orange zest
- Almonds
- Cashew
Instructions
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