How To Make PLUM CAKE | Traditional CHRISTMAS CAKE Recipe | The Bombay Chef - Varun Inamdar

By Get Curried · 120 min

Ingredients

Instructions

1. Bloom the gelatin in the water. Add the golden syrup and heat for 30 seconds or until clear. Pour over the sieved icing sugar and knead into a soft, pliable dough. Colour as needed. (This is for the gumpaste fondant.)
2. In a large bowl, cream the softened butter and powdered sugar together.
3. Add the eggs one at a time, creaming well after each.
4. In another bowl, sieve the maida and baking powder together.
5. Sieve the raisins and sultanas soaked in orange juice, then add them to the flour mixture.
6. Add the citrus peel and mix well.
7. Add the chopped prunes and mix well.
8. Add the flour-coated fruit to the butter mixture, then add the leftover soaking juice.
9. Grind the spice mix ingredients (fennel seeds, star anise, black pepper, cloves, black cardamom, green cardamom, cinnamon sticks, nutmeg, mace) to a powder and add it to the batter. Mix well.
10. Grease the cake mould with oil and dust it with flour. Pour in the batter.
11. Bake for 40 to 45 minutes.
12. Make the royal icing: whisk the egg whites, add the sifted icing sugar and lemon juice gradually while whisking. Cover with a damp cloth until needed.
13. Once the cake has cooled completely, frost it evenly with the royal icing and decorate as you like.

Summarized from Get Curried's video. Watch it for the details.

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