A plum cake is the epitome of festive indulgence, blending the richness of fresh plums with aromatic spices to create a dessert that's both celebratory and comforting. The plum cake recipe expertly combines fresh, chopped plums with a classic batter made from all-purpose flour, butter, eggs, and vanilla essence. This mixture ensures a moist and tender cake, while the addition of aromatic spices, such as cinnamon, cardamom, and cloves, imparts a warm, inviting fragrance. In the recipe of plum cake, the plums soften during baking, infusing the cake with pockets of juicy sweetness that beautifully contrast with the spiced batter. To elevate the flavour and texture, the recipe often includes a topping of grated cheese, which melts into a golden, savoury crust as the cake bakes. This unique touch enhances both the sweetness and spiciness of the cake, providing a delightful contrast. Perfect for any special occasion, plum cake is a symbol of joy and togetherness. Its rich flavours and comforting aroma make it a cherished dessert, ideal for marking celebrations with a touch of elegance and warmth. The plum cake recipe captures the essence of festivity in every delicious bite.

• 200 gms plum
• 2 eggs
• 200 gms flour
• 100 gms butter
• 1 pinch salt
• 1 tsp cardamom
• 1 tsp clove

• Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
• To bake well and achieve the right texture, the oven should be preheated to the correct temperature.
• Take a cake tin and prepare it for baking. Grease the tin with a large amount of butter, smearing the grease on the sides and the bottom. This is to ensure that the cake doesn't stick to the tin.
• Then, sprinkle a little flour inside the greased tin, tapping out the excess. In that way, the cake will easily come out after baking.
• Mix 200 gms of all-purpose flour, that is maida in Hindi, with 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt in a medium bowl.
• Whisk this into action to ensure the ingredients are evenly distributed. This mixture is going to give the necessary structure and leavening to result in a light and fluffy cake.
• Add 100 gms of softened butter and 150 gms of powdered sugar to the large separate bowl. Using an electric mixer or whisk, cream the butter and sugar together on medium speed until light, fluffy, and pale. This helps to incorporate air into the mixture, and this is where the cake rises, and tenderness within its crumb originates.
• Two eggs are added to the creaming mixture, one after the other. Ensure that after each addition, it is well beaten and that each egg has been incorporated well before adding the next. This will help in emulsifying the ingredients to a smooth, homogeneous batter.
• Add 1 tsp of vanilla essence to the egg-butter mixture. Mix it well to spread the flavour of vanilla throughout the batter. The vanilla essence mainly plays a role in the overall flavour of the cake, where sweet and spicy flavours meet.
• Add the prepared flour mixture to the wet ingredients in steps, beginning with a bit of flour at a time.
• Take the mixture lightly, blend swiftly, and then fold the mix using a spatula or a wooden spoon. Overmixing should be avoided as it makes the gluten in the flour fully develop, making the cake tough.
• Mix 1 tsp each of dalchini or ground cinnamon, laung or ground cloves, and elaichi or ground cardamom in the batter. These spices give a hot, aromatic flavour to the cake, which would come out well with fruit.
• Mix the spices in the batter until they are evenly distributed.
• Finally, add 200 gms of chopped and pitted plums to the batter and fold them in. The plum batter is not over-mix by the batters; they are distributed appropriately among the batters, and each slice get a great share of fruits and sweetness.
• Grease and flour a cake tin. In the greased and floured cake tin, put the prepared mixture. Using a spatula, smoothen the mixture at the top. Put the cake in the preheated oven and bake for about 40-45 minutes until it is cooked, which means a toothpick inserted into the centre comes out clean or with a few bits of crumb.