Plum Cake | Boiled Fruit Cake | Eggless & No Alcohol Plum Cake

No alcohol, Eggless Christmas fruit cake in a terracotta plate

Plum Cake | Boiled Fruit Cake | Eggless & No Alcohol Plum Cake

Eggless plum cake, a rich and moist, boiled fruit cake. A dry fruit loaded Christmas fruit made with caramel syrup and No Alcohol. A perfect fruit cake to celebrate the Holiday season.

Course Dessert, Snack

Cuisine English, European, Indian

Keyword Boiled fruit cake, Eggless fruit cake, Eggless plum cake, No alcohol Christmas cake, No alcohol plum cake, Plum Cake, Plum cake with caramel syrup

Prep Time 40

Cook Time 40

Total Time 1 20

Servings servings

Calories 150kcal

Equipment

Convection oven
Whisk and spatula
Measuring cups and spoons
Cake tins

Ingredients

2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup apple juice
½ cup melted butter if vegan, use any neutral oil

For Caramel Syrup

1 cup jaggery you can also use white or brown sugar
juice of a lime
1¼ cup warm water

Spices

1 teaspoon cinnamon powder
½ teaspoon ginger powder
½ teaspoon cardamom powder
½ teaspoon all spices powder

Dried fruits and nuts

¼ cup black raisins
¼ cup golden raisins
¼ cup tutti frutti
¼ cup dried cranberries
¼ cup whole almonds chopped
¼ cup whole walnuts chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
8-10 maraschino cherries finely chopped
5 dried apricots finely chopped
3 tablespoon chopped candied ginger

Instructions

Boiled dry fruits & nuts

Measure all the dried fruits, nuts and seeds mentioned above. Take them all together in a large sauce pan
Add apple juice to this and boil. Once it comes to a rolling boil, turn off the stove.
Let this cool completely.

Lets make Caramel Syrup

Take jaggery/sugar mentioned in a sauce pan with handle. Add lime/lemon juice to it. Put it on stove in a medium heat.
Swirl the pan for the sugar to mix with lemon juice. It will start melting and the syrup will start to bubble.
Do not be tempted to use a spoon and mix. Swirl the pan for even mixing of sugar and lemon juice and melting.
Once it bubbles, turn off the heat, add water to it. Take care hot sugar might start bubbling up. Turn off the heat to avoid accidents.
Now take a spoon and scrap the bottom of the pan to ensure no caramel is stuck to the pan. Turn on the heat, and scrap the pan well and mix so any stuck sugar, will dissolve in the water.
Take it off heat, let the caramel also cool completely.

Lets bake Plum Cake

Preheat Oven to 170C and grease cake tins with oil/butter. I have use two 6 inch round cake tins and one 5 inch cake tin. You can also use four 4 inch square bake tins. If you are baking one single cake, use big 8 inch tin or a big Bundt pan.
Once both the fruit and the syrup is at room temperature. Mix them both together.
Add the melted butter also to this. Give it a good stir.
In a wide bowl, take flour, baking powder, baking soda and all the spices. Using a whisk, mix it all together.
Now to the caramel and dry fruit liquid, add ½ cup of flour mix at a time, using a whisk mix the dry and wet.
Finally use a spatula and mix the cake batter well. Make sure there is no dry flour mix seen.
Now divide the batter into the prepared cake tins. Tap them gently. If you love to garnish the tops with almonds or walnuts, do it now.
Bake the cake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.
Once done, remove the cake out of the oven. Let it sit on the counter for a 2-3 minutes. Then gently unmould them on to a wire rack
If the tins are greased well with oil/butter, the cakes would easily slide of the tin once you invert and tap gently on a wire rack.

Store & Serve

I leave the cakes on the kitchen counter in an air-tight container for a day or two. If they still remain, i refrigerate them
If serving cakes from the refrigerator, re-heat the slice for 20 seconds in a microwave and enjoy a warm slice.

Notes

You can use brown sugar or white sugar in place of jaggery.
You can skip or add dried fruits and nuts according to your preference and choice
I have baked this cake with both butter and oil. So you can use them interchangeably. Still butter cake has a better structure for a dense cakes like plum cakes.
Oven baking time and temperature will vary for different models. So bake accordingly.
Leaving the cake on the kitchen counter or refrigerating is totally your convenience. I prefer to refrigerate after 2 days, as we live in a climate that's too hot and humid.

Nutrition