Full written recipe for Plum cake

Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake

Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.

Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.

For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I've used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.

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