RUM-PLUM CAKE

INGREDIENTS

• 1 cup All purpose flour
• 1/2 cup Milk
• 100 gms unsalted butter
• 1/2 tsp sodium bicarbonate
• 1/2 tsp baking powder
• 200 gms Milkmaid
• 2 tbsp sugar caramel 
• 1 tbsp granulated sugar
• 1/2 tsp vanilla essence
• 15 ml Rum
• Handful of Almonds, Raisins, Cashews, Apricots and Tutti frutti each.
• A pinch of salt
• A pinch of garam masala
• 1 tbsp mix fruit jam

METHOD

1. Chop all the nuts and soak 80% of them in 15 ml rum leaving the rest for garnishing.
2. In a bowl, sieve together the flour, baking powder and sodium bicarbonate
3. Add the granulated sugar to it.
4. In a separate saucepan, melt the butter and add milk to it.
5. While the butter is melting, prepare sugar caramel.
6. Add the sugar caramel to the milk and mix well.
7. Now add the dry ingredients to the milk mixture.
8. Next add milkmaid to it. Make sure you are mixing in one direction only.
9. Now add 1/2 tsp vanilla essence, a pinch of salt, a pinch of garam masala, mix fruit jam and 80% of the chopped nuts to it.
10. Grease the tin and sprinkle some flour over it.
11. Now pour the batter and top with the left over nuts and tutti frutti and bake in a preheated oven for 25 mins.

NOTES :

• Leave the cake for a day after baking and store in an air tight jar. Plum cake tastes best after a day or more.
• If u do not wish to use rum, you can omit the first step and add the nuts to the batter after u add salt and garam masala.
• Do not beat the batter much once you have added the nuts to it.
• The cups measurement mentioned above is 200 ml a cup.