Traditional Indian Christmas Sweets: Discover everything you need to know about the Plum Cake here!

A thick porridge-like meal was traditionally made and consumed on Christmas eve as a way to "prepare" for the Christmas feast that would follow.

There will never be a treat quite like a rich, sweet, bitter, and nutty plum cake. It is what adds even more specialness to the Christmas celebrations. For this reason, plum cakes are ubiquitous, whether you're at a Christmas party or just visiting your neighborhood bakery. Making a plum cake at home requires planning well in advance of the celebration. A traditional plum cake is typically prepared days or even months ahead of the celebration using a mixture of fruits and nuts steeped in wine, brandy, or rum. The reason for the somewhat bitter flavor is that the dried fruits are marinated in alcohol for several months and are only opened closer to the baking date. Did you know the history of plum cake? Read on to know the marvelous history of this decadent must-have Christmas cake.

Somewhere in medieval England, where it was common to observe a time of fasting and abstention from all kinds of indulgences in the weeks preceding Christmas, is said to be where plum cake originated. It was purportedly done to prime the body for Christmas Day overindulgence. In order to "prepare" for the impending Christmas feast, a thick porridge-like meal was traditionally created and consumed on Christmas eve. The porridge, also known as the plum cake or grandfather of Christmas, was reportedly created with a combination of dried fruits, including prunes or plums, oats, spices, and honey. Over time, an increasing number of components found their way into the porridge. For example, at some point during the 16th century, butter, eggs, and flour were added to the mixture in place of oats. The laborious process began after this: the mixture of all these components was wrapped in muslin fabric and cooked for many hours in a kettle of boiling water, resulting in the formation of a dense, fudge-like ball. In homes with ovens back then, proper baking was done in place of this.

Only a few days before Christmas, the rich, oozy topping for the cake or pudding was prepared and kept until D-day. After the dinner, it was served upside down. Although the origin of the name "plum cake" is unknown, there are several hypotheses suggesting that in England, currants and raisins were also called plums. And the cake earned its name since the recipe called for a lot of raisins. Some people also think that the original porridge dish was named after the dried plums that were used as its major ingredient. We are happy that the dish exists, whatever the situation may be.

Tips and Tricks:

Now, that you’ve finally decided to go all out with making the sinful indulgence called Plum Cake this holiday season, we thought of sharing some really useful tips and tricks to help you bake a perfect looking as well as tasting cake for the season. Here’s what we’ve got:

• Soaked dried fruits are used in the traditional fruit cake recipe. It is generally preferable to soak them properly beforehand. People often soak them two to three weeks before the big day.
• Now, since soaked fruits are usually moist, there's a chance they'll adhere to the bottom of the cake. You can cover the fruits in flour once before adding them to the batter to prevent this.
• Always measure ingredients with a measuring cup and spoon for flawless results. You won't get the desired level of softness and deliciousness from your cake if you don't add the ingredients in the required quantity.
• Fruit cakes have a tendency to take a long time to bake, increasing the risk of burning by double. Hence, line the baking tray twice and cover it with two pieces of brown paper to ensure that it doesn't burn.

Without any more delay, let's begin with making the Plum Cake recipe!

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of butter, softened
• 3/4 cup of sugar
• 1/2 cup of yogurt
• 1 teaspoon of vanilla essence
• 1 teaspoon of Mondelez Royal Baking Powder
• 1/2 teaspoon of baking soda
• A pinch of salt
• 1 cup of chopped plums

Directions:

• Dust a cake pan with flour and grease it with butter.
• Now, beat butter and sugar in a mixing dish until frothy and light.
• Next, blend in the yogurt and vanilla extract thoroughly.
• Add the salt, baking soda, Mondelez Royal Baking Powder, and flour, and sift.
• After folding in the chopped plums, thoroughly incorporate by mixing.
• When adding the mixture to the oiled cake pan, gently tap it to release any trapped air.
• Ten minutes of preheating should be spent with a stand or trivet inside a pressure cooker.
• Upon placing the cake tin into the pressure cooker with care, replace the whistle-free lid.
• A toothpick put in the center should come out clean after 40 to 45 minutes of cooking on low heat.
• Before slicing and serving, take the cake tin out of the pressure cooker and allow it to cool fully.
• The Eggless Plum Cake may now be kept for up to three days at room temperature in an airtight container.
• Serve it as a dessert with vanilla ice cream or a dab of whipped cream.

Remember to share this recipe widely since it's a delightful dessert best shared with loved ones. Wishing you a Merry Christmas!