Name: Plum Bundt Cake recipe by Poonam Bachhav at BetterButter
Prep time: 180 min
Cook time: 35 min
Total time: 215 min
Yield: 12
Ingredients: 1 1/4 cup whole wheat flour; 1/4 cup semolina; 1 teaspoon spice powder ( grind 2 cloves, a small piece of cinnamon stick , nutmeg and dry ginger to make the spice mix.); 1 1/2 cups chopped nuts and dry fruits ( i have used , candied apricots, cherries, cranberries, dates, tutti frutti , black raisins, golden raisins, walnuts, cashews, almonds ); 1/2 cup jaggery powder; 1/2 cup orange juice; 1/2 cup apple juice; 1/2 cup milk; 1/4 cup oil; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon orange zest; 1/4 teaspoon lemon zest; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; Pinch of salt

ABOUT Plum Bundt Cake RECIPE

Plum Bundt Cake is a delicious Christmas fruit cake filled with healthy goodness of nuts and dry fruits. This is an egg -less , butter-less , alcohol free cake recipe which is very healthy as it is refined flour and refined sugar free too !The recipe is instant one, as it does not require pre -soaking of nuts and dry fruits . I have soaked them in a mixture of apple and orange juice for 2-3 hours. The recipe calls for use of whole wheat flour and a little semolina. The beautiful color of the cake comes from the caramelized jaggery. The orange and lemon zest add in to the taste and aroma , making every bite of this cake a blast of flavors.

Ingredients Serving: 12

1 1/4 cup whole wheat flour
1/4 cup semolina
1 teaspoon spice powder ( grind 2 cloves, a small piece of cinnamon stick , nutmeg and dry ginger to make the spice mix.)
1 1/2 cups chopped nuts and dry fruits ( i have used , candied apricots, cherries, cranberries, dates, tutti frutti , black raisins, golden raisins, walnuts, cashews, almonds )
1/2 cup jaggery powder
1/2 cup orange juice
1/2 cup apple juice
1/2 cup milk
1/4 cup oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon orange zest
1/4 teaspoon lemon zest
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt

Instructions

Chop the nuts and dry fruits in to uniform sized chunks. I have even chopped the raisins , i know it sounds tedious, but it ensures you do not end up filling your mouth with raisins with each bite of the cake.
Add the apple , orange and lemon juice to the chopped nuts and allow it to soak for at least 2 hours.
While the nuts are getting soaked, we will prepare the jaggery caramel. For that, in a sauce pan add the jaggery powder and start the pan to heat on low flame.
Now add 2 tablespoon of water to the jaggery and allow the jaggery syrup to cook for 1-2 minutes more while continuously stirring, to prevent it from catching the bottom.
Once the jaggery changes its color and thickens a bit, put off the flame. Immediately strain the jaggery to remove the impurities if any.
To this caramelized jaggery syrup , add milk, oil and vanilla extract. Mix well .Our wet ingredients are ready.
When the nuts are soaked for 2 hours, preheat the oven at 180 degree Celsius . In another mixing bowl, sift the whole wheat flour, spice powder, semolina, baking powder, baking soda, and salt.
Add the orange and lemon zest to it and mix well. Our dry ingredients are ready.
Add the wet ingredients to the dry ones, in batches and blend well with a spatula. Add the soaked nuts to the batter and blend again . The batter is not very runny .
Spoon out the batter into the bundt pan and bake in a preheated oven for 30-35 minutes.
To check the done-ness , insert a tooth pick in the center of the cake, if it comes out clean , the cake is perfectly baked, if the tooth pick is sticky, bake the cake for another 5 minutes.
Allow the cake to cool down on a wire rack completely, before cutting it.

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