Plum Cake / Christmas Cake - Indian Style

Step 1: Preheat Cooker

Add a layer of salt to the bottom of a pressure cooker, place a metal stand inside. Close the lid without the rubber gasket and whistle. Preheat the cooker on a low flame for 5-10 minutes.

Step 2: Sieve Dry Ingredients

In a sieve, combine 1 and 1/4 cup all-purpose flour (maida), 1 tablespoon baking powder, and 1/2 tablespoon baking soda. Sieve them into a clean bowl to ensure no lumps.

Step 3: Prepare Caramel Syrup with Dry Fruits

In a kadai (wok), add 1/2 cup granulated sugar and 1 teaspoon water. Heat on low flame, stirring until the sugar melts and turns slightly brown (caramelizes). Carefully add 1 cup of water and stir quickly to dissolve the caramel. Bring the syrup to a boil. Add the mixed dry fruits (black raisins, golden raisins, tutti frutti, cashews, almonds, cherries) to the boiling caramel syrup. Let it boil for 5 minutes. Remove from heat and let it cool down.

Step 4: Beat Eggs and Vanilla Essence

In a large bowl, crack 2 eggs. Using an electric beater, beat the eggs until they become frothy and light yellow. Add 4-5 drops of vanilla essence and continue beating for a short while.

Step 5: Incorporate Powdered Sugar and First Half of Oil

Gradually add 1/4 cup powdered sugar to the egg mixture while continuing to beat until the mixture is fluffy. Then, add 1/4 cup of cooking oil (half of the total 1/2 cup) and beat again until well combined and fluffy.

Step 6: Add Dry Ingredients, Remaining Oil, and Rum

Gradually add the sieved dry ingredients (flour, baking powder, baking soda) to the wet mixture, beating on low speed or folding gently. Add the remaining 1/4 cup cooking oil and 2 tablespoons of rum (optional). Mix until just combined, being careful not to overmix.

Step 7: Fold in Caramelized Dry Fruits

Add the cooled caramelized dry fruits (drained from excess syrup) to the batter. Gently fold them into the batter using a spatula with a cut and fold method until evenly distributed.

Step 8: Adjust Consistency with Milk

Add a small amount of milk (from the 1/2 cup) to the batter and mix gently until the desired cake batter consistency is achieved. The batter should be thick but pourable.

Step 9: Prepare Baking Tin

Grease a baking tin with butter or oil and dust it with all-purpose flour (maida) to prevent sticking.

Step 10: Pour Batter and Decorate

Pour the prepared cake batter into the greased and dusted baking tin. Gently tap the tin a few times on the counter to release any air bubbles. Decorate the top with the reserved dry fruits.

Step 11: Bake the Cake

Carefully place the baking tin inside the preheated cooker. Close the lid (without the rubber gasket and whistle). Bake on a low flame for 30-35 minutes.

Step 12: Check for Doneness

After 30-35 minutes, open the cooker lid and insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If not, bake for a few more minutes until fully cooked.

Step 13: Cool and Serve

Once baked, remove the cake from the cooker and let it cool in the tin for some time before demolding. Once cooled, slice and serve your delicious plum cake.

• Ensure cooker lid is closed without rubber gasket and whistle during preheating and baking.

• Do not overmix the batter after adding dry ingredients.

• Adjust the quantity of dry fruits and nuts according to your preference.

• Use butter instead of cooking oil for a richer flavor.

• Skip rum if you prefer an alcohol-free cake.

• Add different spices like cinnamon or nutmeg for extra flavor.