How to make the perfect plum cake for Christmas, at home

How to make the perfect plum cake for Christmas, at home

Two lakh Christmas cakes, and counting. That’s how many Christmas cakes, pastry Chef Ravi Varma at Taj Coromandel has been responsible for, over the course of his 18-year career. So we perk up and pay attention the moment he gets talking. And he doesn’t disappoint, “Instead of mixing our fruit a few months in advance, we do it a whole year ahead, for maximum favour,” says the chef. Imagine that. Don’t choose a metal container though or it might react with the alcohol and alter the flavour, advises the chef, proceeding with a barrage of how-tos to simplify the process for a baker at home. “Drain the excess liquid or the cake will become sticky and don’t leave out the candied orange or lime peel in the mix, as that breaks the sweetness in flavour,” he advises.

Ahead of the grand mixing affair for next year’s Plum cake extraordinaire, here’s how you can elevate your home-style Christmas cake to five-star status.

<em>Ravi Varma, Pastry Chef</em>
Ravi Varma, Pastry Chef

Plum Cake (Makes 1.5 kg)

Ingredients: Fruits for Soaking
150 gms Raisins | 150gms Candied 
Fruits | 150gms Currents 
| 150 gms glazed cherries | 150 gms 
candied peel | 50 gms cinnamon powder | 50 gms ginger powder
120 ml vodka | 120 ml Brandy 
| 120 ml whiskey
 
Method

Soak the fruits in alcohol, pack them 
in an air-tight container and leave them for a minimum of 15 days, for the fruits 
to soak.

Ingredients: Cake
150 gms Butter | 220gms Sugar | 4 eggs 
| 150 gms Flour | 50gms bread crumbs 
| 1 apple  | 50 gms apricot Jam | 800 gms soaked fruits | 50 ml Caramel colouring 
| 10 gms ground spices (garam masala)
 
Method
• Cream butter and sugar
• Add eggs one by one
• Add caramel colour
• Mix soaked fruits to it
• Then fold all dry ingredients into the batter
• Put the batter in a lined pudding mould, bake in double boiler at 150 °C 
for 45 to 50 minutes.

sonali@newindianexpress.com | @brightasunshine.com

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