Name: Plum Cake Recipe
Ingredients: 227 g Butter; 200 g Sugar (fine granulated or castor); 4 large Eggs; 2 tsp Vanilla extract; ¼ tsp Almond extract; 120 ml Rum (or orange juice); 125 g Semolina (Sujee); 125 g All-purpose flour (maida); 1 tsp Baking powder; ½ tsp Baking soda; ½ tsp Salt; ¼ tsp Cinnamon powder (dalchini); ¼ tsp Cardamom powder (elichi); ¼ tsp Nutmeg (grated (jailfal)); 150 g Plums (dried - roughly chopped); 150 g Mixed peel (preserved - chopped fine); 125 g Cashew nuts (finely chopped or grated); 2 - 4 tbsp Rum ((to pour over the cake))

Ingredients

227 g Butter
200 g Sugar (fine granulated or castor)
4 large Eggs
2 tsp Vanilla extract
¼ tsp Almond extract
120 ml Rum (or orange juice)
125 g Semolina (Sujee)
125 g All-purpose flour (maida)
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
¼ tsp Cinnamon powder (dalchini)
¼ tsp Cardamom powder (elichi)
¼ tsp Nutmeg (grated (jailfal))
150 g Plums (dried – roughly chopped)
150 g Mixed peel (preserved – chopped fine)
125 g Cashew nuts (finely chopped or grated)
2 – 4 tbsp Rum ((to pour over the cake))

Steps

Pan – Grease and line with parchment paper one 3-inch deep pan. You use an 8-inch round or 7-inch square pan for this cake.
Dry ingredients – Combine the flour, baking powder, baking soda, spices, and salt. Set aside
Cream – In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs individually, followed by the vanilla and almond extract.
Soak – Next, add the semolina (rawa) and combine well. Cover the bowl with plastic wrap and keep it aside at room temperature for 2 hours. Pro tip – the sugar and butter work as a preservative so it is ok to leave it at room temperature up to overnight but no more than 8 hours.
Oven – 20 minutes before baking preheat the oven to 165°C/ 325°F / Gas Mark 3
Dry ingredients -Add the dried plums, mixed peels, and nuts to the flour mixture. Then add it all to the cake batter along with the rum – do not over mix Pro tip – do not overmix otherwise all the fruits will sink to the bottom of the pan
Pan – Pour the batter into the prepared baking pan. Level the top of the cake with a spatula. Sprinkle more chopped cashew nuts on the top of the cake if desired.
Bake – Bake for about 60 to 70 minutes or until the skewer inserted in the center comes clean. Pour the rum over the warm cake while it is still warm. Pro tip- The rum keeps the cake extra moist.
Cool – Leave to cool in the pan for 10 minutes. Then invert onto a cooling rack and cool completely Pro tip- inverting on a cooling rack will prevent the cake from getting soggy on the bottom.