As Christmas is nearing Plum Walnut Cake is a delectable cake that you may make for your family and friends for this special occasions. It makes a great dessert for occasions such as anniversaries, tea parties, and just as a snack for evening tea. This dessert has a juicy and sweet flavor with a hint of tanginess in each bite. The Plum walnut cake recipe in this mentioned in this article plums, all-purpose flour, walnuts, eggs, sugar, baking powder, and vanilla extract to bake to perfection. This recipe will be a great dessert for visitors coming over for a little gathering, this is a great dessert to prepare for them; they’ll be licking their fingers when they’re done and ask for more! So, what do you have to lose? Try this cake recipe and share it with your family and friends!
Why plum cakes are baked for Christmas
Many are not a fan of plum cakes. But it is baked as a tradition for every Christmas. There ain’t a Christmas celebration without a plum cake. Traditionally, Plum Cake preparation begins two to three months before Christmas, ideally in September or October. But have you ever wondered why this custom is so closely followed?
Be it a home baker or a professional baker when baking plum cakes the fruits and nuts are soaked for 3 months in alcohol. The most important part of the process is the soaking time, as it determines the flavor of your cake. The more time you give the soaking period, the firmer the cake will be and the better the texture. It’s also stated that the longer time you spend baking Plum Cake, the more flavor you’ll get. When you finally cut the cake slices on Christmas, the entire wait of 2-3 months is worth it.
To bake the Plum walnut cake recipe mentioned in this article you don’t have to wait for months. If you have the ingredients ready you can bake it anytime for any occasion using SunBrand cake mould.
Ingredients
1. 12 plums
2. Teaspoon 12 walnuts
3. 1 tsp unsalted butter
4. 12 tsp sugar
5. 4 eggs
6. 3 drops of zest
7. 1tsp vanilla extract
8. 2cups all-purpose flour
9. 1tsp baking powder
10. Salt to taste
Plums: Use plums that are ripe but not yet too soft and juicy. Fruits that are firmer than those you would choose if eating them raw should be used. Those are usually the easier to pit, and they don’t break into several pieces while being pitted.
Walnut: If you have bought walnuts with shell then, remove them. Then, it can be toasted in the oven or on the stove. To make walnuts taste better, roast them first, and then, chop into pieces.
Unsalted Butter: It is every bakers’ best friend. You have complete control over the overall flavor of your recipe when you use unsalted butter. This is especially crucial in baked dishes that rely heavily on the pure, sweet cream flavor of butter. When it comes to cooking, unsalted butter allows the true flavor of your goods to shine through.
Sugar: Sugar does a lot more than satisfying your cravings. Sugar keeps baked foods soft and moist, and it serves a purpose beyond simply satisfying our hunger. Sugar’s interaction with water allows it to hold in moisture, preventing cakes, muffins, brownies, and frostings from drying out too rapidly. It adds crunch, tenderizes the meat, and enriches the color and flavor.
Egg: The fat content in the eggs provide the plum cakes a velvety texture and extra-rich flavor. The egg also has the unique ability to bind liquids and fats together, creating an emulsion that prevents them from separating.
Zest: Zest is made by slicing the colored part of an orange peel using a particular equipment such as a micro planer, grater, or a small knife.
- Micro-planer- It is one of the finest technique to make zest. The peeled strips are longer and thinner with this procedure, which is an advantage. This is a low-cost kitchen gadget; nevertheless, it takes longer and is a little more difficult to use. When decorating a cake, drinks, candies, or other food, this way looks finest.
- If you need a lot of peel or want to cook with it, this is the quickest and most convenient option. All you’ll need is a greater with small holes, which you probably already have in your kitchen pantry. Simply grate the orange the same way you would cheese. Make sure to spin the orange as you go, and avoid getting too much of the bitter white section of the peel, which has less flavor.
- Using a paring knife or a potato peeler, you can produce zest from any citrus fruit. Cut small slices from the top of the peel with care. Then, using a sharp knife, cut the slices into strips. This procedure can also be used to make zest that is longer, larger, or thicker, or peel that is chopped into different shapes.
Vanilla extract: When heated, vanilla, like alcohol, evaporates and cooks down. When you bake plum cake, you add the vanilla last since it will evaporate and the flavor will be less, or it may entirely vanish if you add it too soon.
Baking powder: Make sure tomeasure the baking powder before adding to the flour because too much of it can spoil the texture of the cake.
How to bake?
Step 1:
Preheat oven to 375 F and grease a sunBrand cake mould non-stick with butter.
Step 2:
Thinly slice all the plums.
Step 3
In a stand mixer, combine the butter, walnut oil, sugar, and almonds. Beat in the eggs one at a time until the mixture is frothy.
Step 4
Then, together with the vanilla essence, lemon zest, flour, baking powder, and two pinches of salt, mix it once more.
Step 5
Combine the walnuts, butter, and sugar in a blender. This should be added to the cake batter.
Step 6
Pour the cake batter into a Preheat oven to 375 F and grease a sunBrand cake mould non-stick with butter. and begin putting the plum slices on top.
Step7
Preheat oven to 350°F and bake the cake for 70-80 minutes. Remove from oven. Finally, garnish with flaked almonds or add icing all over the top.
Note:
- It is strongly recommended to use walnuts with shells because store-bought walnut kernels taste rancid, and I’m sure you don’t want a cake that tastes like that.
- One at a time, add the eggs, beating well after each addition.
- Sift the flour & baking powder over the egg mixture, a little at a time, and gently fold it in with a silicone spatula.