Hello our awesome readers!
We take this opportunity to share our heartiest wishes in advance on the occasion of Christmas. Merry Christmas and season’s greetings to all. Christmas time is the only time when we try to bake our very popular rum cake at home. This extremely delicious rum cake is the essence of Christmas celebrations. It’s indeed a perfect blend of bitter-sweet taste that leaves us craving for more every time we take a bite from that amazingly delicious cake.
The traditional fruit/plum cake is the cake that is most sought after by our dedicated customers at Nibs. Much ahead of our extremely popular cake mixing workshop, which is scheduled on 14th of this month, we bring you a pre-cursor to our cake recipe, exclusively for our blog readers.
Here we give you the secret recipe of our traditional rum cake which is a superhit since the very beginning. But, the ingredients quantity mentioned in the recipe is for about 30-35 people, which serves very conveniently a Christmas bash.
Recipe of Plum cake
Serves a party of 50 people
Ingredients- First Set
1 Kg Sugar
1 Kg Salted Butter
200 ml Vegetable Oil
200 gm jam (preferable Strawberry Jam)
100 gm milk powder
100 gm custard powder
20 gm baking powder
150 gm Cocoa Powder
Vanilla Essence (30ml)
Lemon, Pineapple, Orange, Butter (30 ml each)
25 ml Caramel
25 gm Garam Masala powder
Ingredients- Second Set
Fruit mixture to be made separately as it takes 7 days of soaking
6kg candid orange peel
2kg black current
6kg dry petha
6kg tuti fruity
4 Bottles of Rum
For Fruit Mixture
At normal room temperature, soak all the fruit ingredients listed above in rum and make sure the rum touches the surface of the container keeping it for a minimum 7 days. The container needs to be air-tight and fruits must be completely soaked into the mixture so that it absorbs the complete essence of rum and other ingredients.
Once the fruit mixture is ready, start mixing the ingredients mentioned in the first set one by one. Remember that a whisking is the most important part of the cake making. As much as the cake mixture is whisked properly, the cake will in return turn out to be deliciously exotic.
Preheat oven to 180 degrees C. Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
It is always best to bake the cake and keep for two days and then serve it to enhance the taste of the cake.
For any further queries on the recipe please drop in comments so that we may help bake your own cake.