Plum Cake (Eggless)

Maida - 1/2 kg

Dry Fruits - 400 gm

 (Kaju, Badam, raisins, berries, walnuts)

Fresh dates - 250 gm

Tutti fruiti - 200 gm

Candied Cherry - 200 gm

Baking powder - 2 tbsp

Baking soda - 1/2 tbsp

Orange juice (tetrapack) - 1 ltr

Sugar - 250 gm

Jaggery - 100 gm

Butter - 300 gm

Refined oil - 1 cup

Dry ginger powder - 1 tsp

Cinnamon powder - 1 tbsp

Clove powder - 1-2 (optional)

Nutmeg powder - 1/4 tsp (optional)

Salt - 1/2 tsp

Vanilla essence - 1 tbsp

Condensed milk - 200 gms

Lemon zest - 1 tsp

Orange zest - 1 tsp

Soak the dry fruits, tutti fruity, dates and cherry in orange juice for about a week (in refrigerator).

Heat a kadai on medium heat, add the sugar and let it caramelise. Add jaggery and stir for around 10 minutes till it turns dark. Switch off flame. After 5 minutes, add 2 cups water and heat the mixture. (Do not add the water in the hot caramel. It will splash), Let the mixture boil for 2-3 minutes.  (This is called Black Jack). Add butter, let it melt. Let it cool slightly.

In a bowl, sieve the maida, along with baking powder, baking soda, clove, cinammon powder, salt. Keep aside,

Now add the soaked dry fruits into the Caramel mixture. Add condensed milk. Blend well. Now add the dry mixture (maida). Blend well. Add Vanilla essence. Orange and lemon zest. Check sweetness. If too bitter, add some powdered sugar. 

Bake in over at 180 degrees for 30-45 minutes. Eggless Plum Cake is ready.