How to make Eggless Plum Cake

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Melted butter (पिघला हुआ मक्खन ), Refined flour (maida) (मैदा)

Cuisine : Fusion

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Coconut Crusted Fish Crispy Lamb Crispy Onion Rings - SK Khazana Tali Machchi

Eggless Plum Cake

Eggless Plum Cake Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Eggless Plum Cake Recipe

  • Melted butter 1 tablespoon

  • Refined flour (maida) 2 cups

  • Potato mashed 1 cup

  • Baking powder 1 1/2 teaspoons

  • Baking soda 1 + 1/4 teaspoons

  • brown sugar/jaggery 1 cup

  • Nutralite 1 cup

  • Golden syrup/maple syrup 1 tablespoon

  • Yogurt 2 tablespoons

  • Vanilla essence 1 1/2 teaspoons

  • All spice powder 3/4 teaspoon

  • Zest of 1 orange

  • Icing sugar for dusting

  • dried apricot 60 grams

  • Dried figs 60 grams

  • Dried Cranberries 60 grams

  • Black raisins 60 grams

  • Golden Raisins 60 grams

  • Walnuts 50 grams

  • Cashewnuts 50 grams


Step 1

Preheat oven at 180ºC. Grease the base and sides of a deep 8” (20 cm) round cake tin with the melted butter. Line the base with greaseproof paper.

Step 2

In a large bowl, combine the flour, baking powder and ¼ tsp baking soda, mix well and sift once to make the mixture uniform.

Step 3

In a medium sized non-stick saucepan, combine the dried fruit, brown sugar, butter, syrup and 1 cup water and heat slowly on low heat, stirring, until the sugar dissolves. Increase to medium heat and allow the mixture to come to a boil, reduce the heat and simmer for 20 minutes on low heat. Remove the sauce pan from the heat, mix in the remaining baking soda and allow it to cool.

Step 4

Once the mixture has reached to room temperature, stir in the yogurt, vanilla essence, all spice, orange zest and mashed potato and beat well with a whisk, until the mixture is smooth. Add the nuts and carefully fold in the flour mixture, mixing until well combined

Step 5

Spoon the cake batter into the prepared tin and smoothen the top with the help of a spatula. Cover the cake with aluminum foil and bake in the preheated oven for 1½ -2 hours.

Step 6

Once the cake is done, allow the cake to cool completely in the tin. When the cake has cooled, place the serving plate over it and turn it upside down. Carefully remove the paper, turn it over again with the help of a plate, dust with icing sugar and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.