Christmas speacial eggless cake 2024 new method

 

Eggless Plum Cake: A Festive Delight for Christmas

Introduction

The holiday season is a time for joy, warmth, and the delightful aroma of freshly baked treats wafting through the air. What could be more fitting than an eggless plum cake to mark the festivities? Adapted from Chef Sanjyot Keer, this recipe is a perfect balance of flavor and festivity, offering an egg-free, alcohol-free alternative that doesn’t compromise on taste or texture. Moist, rich, and packed with the goodness of dried fruits, this cake is sure to be the highlight of your Christmas celebrations. Let’s get started with this detailed step-by-step guide!

Soaking Dried Fruits

Ingredients:

• Black raisins (Kaale kishmish) – 50 grams
• Brown raisins (Bhure kishmish) – 50 grams
• Green raisins (Hare kishmish) – 50 grams
• Dried blueberries – 25 grams
• Tutti fruity – 50 grams
• Orange juice – as required

Method:

1. Combine all the dried fruits in a glass bowl.
2. Pour enough orange juice to completely cover the fruits.
3. Cover the bowl and refrigerate for at least 24 hours, or up to a week for a deeper flavor.

Once soaked, strain the fruits, reserving the excess orange juice for later use in the batter.

Homemade Molasses (Blackjack)

Ingredients:

• Sugar (Cheeni) – 1/4 cup
• Jaggery (Gud) – 1/4 cup
• Water – approximately 200 ml

Method:

1. In a wok, heat sugar on medium heat without stirring until it begins to caramelize.
2. Once the sugar melts and darkens, stir gently.
3. Add jaggery and stir until fully dissolved.
4. Gradually pour in water, stirring continuously to achieve a semi-thick consistency.
5. Allow the mixture to cool completely as it thickens further.

Set aside 50 grams of molasses for the cake.

Cake Batter Preparation

Dry Ingredients:

• Refined flour (Maida) – 140 grams (1 cup)
• Salt – 1/4 tsp
• Cinnamon powder (Dalchini) – 1/2 tsp
• Clove powder (Laung) – 1/4 tsp
• Nutmeg powder (Jaiphal) – 1/4 tsp
• Ginger powder (Saunth) – 1/2 tsp
• Baking powder – 1/2 tsp
• Baking soda – 1/8 tsp

Wet Ingredients:

• Butter (Makkhan) – 100 grams
• Orange juice – 75 grams
• Brown sugar – 1 tbsp
• Prepared molasses – 50 grams
• Condensed milk – 140 grams (1/2 cup)
• Vanilla essence – 1 tsp
• Almonds – 40 grams, chopped
• Grated lemon peel – from 1/2 lemon
• Grated orange peel – from 1/4 orange

Topping:

• Dried cranberries
• Tutti fruity
• Walnuts
• Slivered almonds

Method:

1. Sift together all the dry ingredients in a large mixing bowl.
2. In a separate pan, melt butter along with orange juice, brown sugar, and molasses. Allow this mixture to cool slightly.
3. Mix the soaked fruits, condensed milk, and vanilla essence into the wet ingredients.
4. Gradually fold the wet mixture into the dry ingredients, using reserved orange juice to adjust the consistency if needed.
5. Line a loaf tin with butter paper and pour the batter in, tapping gently to release air pockets.
6. Garnish with cranberries, tutti fruity, walnuts, and almond slivers.

Baking the Cake

1. Preheat the oven to 150°C (302°F).
2. Bake the cake for approximately 1 hour. Avoid opening the oven during baking.
3. Test for doneness with a toothpick; it should come out clean.
4. Allow the cake to cool slightly before demoulding and removing the butter paper.

Conclusion

Your festive eggless plum cake is ready to steal the show! This moist, flavorful cake stays fresh in the fridge for up to a week and is perfect for sharing the holiday spirit with loved ones. Serve it warm or chilled, and enjoy the delightful blend of spices, fruits, and molasses. Whether it’s your family or friends, this cake promises to leave everyone asking for more.

Have fun baking and Happy Holidays! Don’t forget to share your creative variations in the comments.