Traditionally dried fruits are soaked in alcohol for a year/ 6 months or atleast 3 weeks earlier of baking plum cake. Plum cake is baked 2 weeks before Christmas, so flavors of alcohol get infused with the cake. If you're late in soaking dry fruits or do not add alcohol for some reason, this recipe is for you.
RECIPE
Yields: Makes approximately 180-200 grams soak.
Tools needed: Glass jar, chopping board.
INGREDIENTS
1. Mulberry preserve 2 tbsp
2. Rostaa Dried Cranberry 2 tbsp
3. Rostaa Dried Pitted Prunes 2 no.
4. Rostaa Gourmet Dates, Omani 3 nos.
5. Black raisins 2 tbsp
6. Golden raisins 2 tbsp
7. Candied ginger 2 tbsp
8. Candied cherries 6 nos.
9. Orange peel 2 tbsp
10. Orange juice 4 tbsp
METHOD
Mulberry preserve or any fruit preserve adds moisture to the end product.
Measure and take all the required dried and candied fruits in a dish.
Chop into fine bits.
Add all chopped dry fruits to glass jar, add orange juice and preserve. Mix well.
Close the lid and refrigerate for atleast 12-24 hours.
Soaked fruits are ready to add in plum cake.
Use this quantity of soaked dry fruits to make a 600-700 grams of fruit cake
Tips
Soak the dry fruits in orange or apple juice for 48 hours. Keep the jar refrigerated while doing so.
As alcohol is a preservative, dry fruits are soaked for many months or even a year.
Whereas orange juice will become stale and get bitter after 2-3 days.
Hence this method works best for people who doesn't soak prior and also for those who avoid using alcohol.
Dried Apricot, candied kiwi, pineapple, papaya can be added, dried figs can be added too.
Get Eggless Whole Wheat Plum cake recipe here 🎄
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