Instant plum cake #shorts #tarladalal #foodshorts #christmas #plumcake

For Soaking
1/2 cup orange juice
1/4 cup dried cranberries
1/4 cup chopped apricots (kummani / jardalu)
2 tbsp black raisins
2 tbsp raisins (kismis)
1/2 cup tutti-frutti

For The Cake
1/2 cup soft butter
3/4 cup powdered brown sugar
1 tsp vanilla extract
2 tsp orange rind
1 1/2 cups plain flour (maida)
2 tbsp cocoa powder
1/4 tsp cinnamon (dalchini) powder
1/8 tsp cloves (laung / lavang) powder
1/8 tsp nutmeg (jaiphal) powder
1/4 tsp dried ginger powder (sonth)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup chopped mixed nuts
1 cup milk
Method

For instant plum cake
To make instant plum cake, in a broad nonstick pan, combine all the soaking ingredients with 2 tbsp of water. Simmer for 7 to 8 minutes and keep aside to cool completely.
In a deep bowl, cream butter and sugar till light and fluffy. Add vanilla extract, orange zest, cinnamon powder, clove powder, nutmeg powder and ginger powder. Mix well.
Add in the plain flour, cocoa powder, baking powder, baking soda, soaked dry fruit mixture, chopped mixed nuts and milk.
Fold in all the ingredients to form a batter. Transfer the batter into a greased and lined loaf tin, top it up with the soaked dry fruits.
Bake in a preheated oven at 180c (360f) for 45 minutes or until done.
Remove and keep aside to cool completely. Carefully demould the cake from the tin and cut into 12 equal slices.
Serve instant plum cake