My traditional plum cake

Hi friends, 

I am back after a long stay away from my favourite hobby...cooking,baking, creating and trying out my variations of different recipes.

With Christmas just a week from now, I have donned my apron .... I still haven't bought a new one... actually to tell you the truth, I love the old faded one...it's been my soul companion through so many recipes ,some an instant hit , while others miserable blunders.

Well I have been wanting to share my grandmom's traditional plum cake recipe. She put her whole heart and soul into it. As a kid I remember her collecting orange peels and transforming them into candied orange preserve, while they were soaking in a big jar with a good measure of rum...cross my heart...it would be a whole bottle,  our mouths would be watering to try out some sweet flavoured rum.The ginger too was candied in August/ September

It would smell heavenly as you walked past those jars look down mockingly at you, as if telling you " keep your hands off"

November we saw her chopping and dicing minced meat (preserved fruit)and walnuts and almonds.

As December slowly crept in, it was time to bake.

Now baking in the early 60's wasn't as easy as now ...just plug in the oven ,set the temperature,  set the alarm put in your batter and then wait for the alarm to buzz.

No ,no , it was done on a bukhari...we were in Kashmir those days. The coal had to be removed till we got a moderate temperature.

Creaming the batter was another interesting story. We kids were allowed to crack an egg if we were good and at our best behaviour.

At last the cakes were spooned into moulds and covered with a lid and put to bake for 2 to 3 hours. 

It was such an agony waiting for a bite. You think we got a bite...not yet... they had to be cooled down  on wire racks , when  we were tucked in bed. The cakes were sliced and were put on our breakfast plates, the next morning 23rd Dec, it was as always.

What beautiful memories of yesteryears.

Sharing my grandmom's recipe of plum cake.

What you need:

•   2 cups plain cake flour
•   3 large eggs
•   200 gms of white butter/ or 

        refined cooking oil  

•     1  cup of sugar             home   made preserve   has sugar.         
•         You can add sugar as per your taste.
• 1 tsp cake spice           (nutmeg,mace,cinnamon, cardamom powder)

•  1/2 cup home made caramel/ you can use store bought too.

• 2 cups of preserved minced meat ..those are preserved fruits.
• 3/4 cup dry fruits and nuts.
• Hot milk as desired if the batter is very thick.
• A pinch of salt
• 2 level tsp baking powder.

How to make it:

• In a large dish cream in butter sugar and eggs till fluffy .

• Fold in the flour through a sift which is mixed with a pinch of salt and baking powder, and cake spice.

• Add caramel till you get the desired colour

• Add minced meat  (preserved fruit)

• Add  nuts

• Spoon the batter in the moulds .tap on the counter to let out air bubbles.

• Put in a preheated oven and bake on 180°C or till done.

Refer to my teatime snacks for recipes of orange peel and ginger preserve.