Step-by-Step Instructions

1. 1.Prepare Dry Fruits and Nuts

   In a mixing bowl, combine 1/4 cup tutti frutti, 1/4 cup + 1 tbsp black raisins, 2 tbsp golden raisins, 1 tbsp chopped walnuts, 1/4 cup chopped cashews, 1/4 cup chopped almonds, 1/4 cup chopped cherries, and 3 chopped dates. Mix well by hand and set aside.

2. 2.Prepare Caramel Syrup

   In a pan, add 1/4 cup sugar. Place on medium flame and let the sugar melt and caramelize without adding water. Stir occasionally with a spatula until it reaches a honey-like color. Turn off the flame and carefully add 1/2 cup boiling hot water. Stir to dissolve any hardened sugar. Switch the flame back to medium.

3. 3.Cook Dry Fruits in Caramel

   Add the prepared dry fruits and nuts mixture to the caramel syrup in the pan. Mix well and cook on medium flame for 7-8 minutes until the nuts soften and absorb the syrup. Turn off the flame and let the mixture cool completely.

4. 4.Grind Spices with Sugar

   In a mixer jar, add 3/4 cup sugar, 4-5 cloves, 4 cardamom pods, and 2 cinnamon sticks. Grind until it forms a fine powder. Set aside.

5. 5.Cream Butter and Sugar

   In a mixing bowl, add 100 grams of room temperature butter. Beat with an electric beater until the butter's color changes and it becomes light and fluffy. Add the ground sugar and spice mixture to the butter and continue beating for 5 minutes until creamy and well combined.

6. 6.Add Eggs and Vanilla

   Add 2 eggs to the butter-sugar mixture. Beat well until the mixture is fluffy and creamy. Add 1 tsp vanilla essence and beat again until fully incorporated.

7. 7.Combine with Dry Fruits and Flour

   Add the cooled dry fruits and nuts mixture to the batter. Mix gently with a spatula. Sift 1 cup maida, 1 tsp baking powder, and 1/2 tsp baking soda directly into the batter. Gently mix using the cut and fold method until just combined. Do not overmix.

8. 8.Prepare for Baking

   Grease an 8-inch round cake tray and line the bottom and sides with butter paper. Pour the cake batter into the prepared tray and level the top with a spatula. Gently tap the tray a few times on the counter to release any air bubbles.

9. 9.Bake the Cake (Kadai Method)

   Preheat a wide, heavy-bottomed kadai (pot) on high flame for 10 minutes with a ring or stand placed inside. Carefully place the cake tray onto the ring in the preheated kadai. Cover with a lid and cook on medium flame for 1 hour, or until a knife inserted into the center comes out clean. Cooking time may vary, so check after 50 minutes and adjust as needed.

10. 10.Cool and Serve

    Once baked, remove the cake from the kadai and let it cool completely in the tray. Once cool, invert the cake onto a plate to demould. Remove the butter paper from the top and sides. Slice and serve this rich and spongy plum cake.