Mini Plum Cakes – Christmas Special | Eggless Baking without Oven
December 9, 2015
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Hey Foodies,

Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.

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Easy peasy, not much soaking involved, and a perfect season’s greeting!

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So, without further ado, here is the recipe.

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Mini Plum Cakes
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Mini Plum Cakes
Print Recipe
Ingredients
For Soaking Fruits
For Plum Cakes
Servings:
Instructions
For Soaking Fruits
  1. In a pan, add half a cup of sugar and heat in medium flame. Once the sugar starts melting, lower the flame. Once the caramel starts bubbling, switch off the flame and pour 1 and half cups of hot water to the caramel. Stir it really well and switch on the flame again.
  2. After boiling the syrup for about a minute, add the candied fruits and dry fruits, which is around 270 gms of mixed fruits. Cook the mix for about 4-5 minutes in low flame. When the fruits are plump and caramel gets thickened, switch off the flame and cover the mix to cool down to natural temperature.
For Plum Cakes
  1. In a mixing bowl, add the butter and condensed milk and whip it well. Once the mixture is fluffy, add some of the caramel syrup. Then add in the flour, baking soda, baking powder and almond powder. Mix well and add the soaked fruits. Once the batter is all ready, bring it all together.
  2. Preheat the cooker in medium flame with 1-2 cups of salt. If baking in oven, preheat at 180 degrees.
  3. Grease the muffin tins/mini bundt pan with some butter. Spoon the batter in moulds and sprinkle some almond powder on top.
  4. Place in the cooker/oven. Baking time in cooker - around 30mins(for mini bundt pans). For oven, baking time-20min, after 10mins cover them with a foil(for muffin size).
  5. After the mini plum cakes get baked, let them cool covered. Tastes best as they mature, hold your pangs for a minimum of 12 hours before digging in 🙂
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I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.

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4 comments

  1. Hello, today tried ur mini plum cake, I baked them in a 6″ inch pan For about 30-35 mins but was uncooked when tested
    Where would I have gone wrong

    1. Mrs Raman, How deep was the 6″ pan? The mini bundt ones I used are 4″ ones and since there is a pole in the center it cooks faster. The batter is very moist, all in credits to the caramel steeped nuts and hence takes time.. I understand it has been long, but how did you bake it in oven or cooker? It should have taken about 45-50 minutes is what I think..

  2. For how many days can we preserve Dis in room temperature?