Eggless Christmas Plum Cake - No Rum!
For the cake
  • 1 + ½ cup maida
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon clove
  • 1 teaspoon orange zest
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 1 cup yogurt
  • 1 teaspoon vanilla extract
For soak
  • ⅓ cup orange juice
  • ⅓ cup water
  • 1 tablespoon lemon juice
  • 1 cup tutti frutti
  • ¼ cup raisins
  • ¼ cup dried apricots
  • ⅛ cup dried cranberries
  • ⅛ cup prunes
For folding
  • ¼ cup almonds
  • ¼ cup walnuts
  • ¼ cup cashews
  1. In a saucepan, take orange juice, lemon juice and water.
  2. Add tutti frutti, raisins, dried apricots, dried cranberries and prunes to the juice mix and cook till the mixture thickens and the dry fruits absorb all the juices. Set aside.
  3. Pre-heat the oven to 160 degree C and line an 8 inch round cake pan with parchment paper.
  4. In a bowl whisk together 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.
  7. Add the vanilla extract.
  8. 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.
  9. 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.
  10. Bake at 160C for 50-55 minutes or only until a skewer inserted in the center comes out clean.
  11. Top the cake with the leftover soaked fruits and serve!
Recipe by Bake with Shivesh at