Eggless Plum Cake

Ingredients 

• ¼ cup chopped dried figs
• ½ cup chopped dried apricots
• ½ cup dried cranberries
• ½ cup raisins
• 1 cup butter
• 1 tbsp golden syrup
• 1¼ tsps baking soda
• 2 cups refined flour (maida)
• ¼ cup cocoa powder
• 1½ tsps baking powder
• ¾ tsp all spice
• ½ cup chopped walnuts and cashew nuts
• 2 tbsps yogurt
• 1 cup mashed potato
• 1 tsp vanilla essence
• 1 orange
• 3 tbsps dark rum
• 6-8 almonds, blanched, peeled and halved lengthwise
• Icing sugar for dusting

Method

1. Preheat the oven at 180˚C.
2. Heat a non-stick deep pan, add figs, apricots, cranberries, raisins, butter and brown sugar. Add ¼ cup water and mix well. Cook till the sugar dissolves.
3. Reduce the heat and simmer till the mixture thickens. Switch the heat off and add 1 tsp baking soda and mix well. Allow the mixture to cool.
4. Sift refined flour, cocoa powder, baking powder and remaining baking soda in a large bowl. Add all spice, chopped walnuts and cashew nuts and mix and set aside.
5. Transfer the prepared syrup in another large bowl, add yogurt, mashed potatoes and vanilla essence. Zest the orange and add rum and whisk using an electric beater till smooth.
6. Add ½ of the flour mixture and gently fold. Add the remaining flour mixture and gently fold till well combined.
7. Transfer the mixture into a lined cake tin and spread the batter evenly. Decoratively arrange almonds on top and cover with a sheet of aluminium foil.
8. Bake for 1-1½ hours. Remove it from the oven and allow to cool slightly. De-mould. Dust with icing sugar and serve as required.