Step 1: Prepare Caramel Syrup

In a pan, heat 1/2 cup sugar over medium flame without stirring until it caramelizes to a deep amber color. Do not let it burn.

Step 2: Add Water to Caramel

Carefully add 1/2 cup room temperature water to the caramelized sugar. The sugar will solidify initially, but continue to stir until it dissolves and forms a smooth syrup. Set aside to cool.

Step 3: Prepare Dry Fruits

Once the caramel syrup has cooled, add 1 cup of mixed dry fruits (black raisins, golden raisins, nuts, tutti frutti, cherry), 1/4 tsp chopped ginger, and grated orange peel. If desired, also add 1 tbsp Kisan Mixed Fruit Jam. Mix everything well.

Step 4: Strain Dry Fruits

Strain the dry fruits from the caramel syrup, reserving the syrup for later use in the batter.

Step 5: Cream Butter and Sugar

In a large mixing bowl, add 200g room temperature butter and 3/4 cup firmly packed brown sugar (or jaggery powder/sugar). Beat with an electric mixer until the mixture is light and fluffy.

Step 6: Add Vanilla and Eggs

Add 1 tsp vanilla essence to the creamed butter and sugar. Then, add 3 room temperature eggs, one at a time, beating well after each addition until fully incorporated and the mixture is smooth.

Step 7: Combine Dry Ingredients

In a separate bowl, combine 1 cup wheat flour (or all-purpose flour), 1 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt. Whisk these dry ingredients together.

Step 8: Add Caramel Syrup and Spices

Pour the reserved caramel syrup into the wet batter. Add 1/4 tsp each of cardamom powder, nutmeg powder, clove powder, and cinnamon powder. Gently mix with a whisk or spatula until just combined, being careful not to overmix.

Step 9: Coat Dry Fruits with Flour

Add 1 tbsp all-purpose flour to the strained dry fruits and mix to coat them evenly. This step helps prevent the fruits from sinking to the bottom of the cake during baking.

Step 10: Fold in Dry Fruits

Gently fold the flour-coated dry fruits into the cake batter using a spatula until they are evenly distributed throughout the batter.

Step 11: Prepare Cake Pan

Line a 7-inch cake pan with baking paper on the sides and bottom, ensuring it's well-greased.

Step 12: Fill and Garnish Pan

Transfer the prepared cake batter into the lined cake pan. Smooth the top with a spatula. Optionally, place a few cashew nuts on top for decoration before baking.

Step 13: Bake the Cake

Preheat your oven to 180°C (350°F). Place the cake pan on the middle rack of the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a cake tester or skewer into the center; it should come out clean.

Step 14: Cool and Serve

Once baked, remove the cake from the oven and let it cool completely on a wire rack. For best flavor, wrap the cooled cake in baking paper and let it sit for two to three days before cutting. The video shows the cake decorated with royal icing, pistachios, cherries, and golden sprinkles before serving.

• Do not stir the sugar initially when caramelizing to prevent crystallization.

• Add water to the hot caramel syrup carefully as it may splatter.

• For best flavor, wrap the cooled plum cake in baking paper and let it sit for 2-3 days before cutting.

• Coating dry fruits with a tablespoon of flour prevents them from sinking to the bottom of the cake during baking.

• Beat eggs one by one into the butter mixture, not all at once, for better emulsification.

• Brown sugar gives a richer color and deeper flavor, but regular white sugar can be used as an alternative.

• If baking on a stovetop, preheat a large pan with a tray inside for 10 minutes on medium flame.

• Use jaggery powder or regular sugar instead of brown sugar.

• Serve as a plain cake without any icing.

• For an alcoholic version, brush rum on top of the cooled cake and cover it with cheesecloth for a few days to soak.