Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1/2 cup chopped mixed nuts (almonds, cashews, and pistachios)
- 1/2 cup raisins
- 1/2 cup chopped dried apricots
- 1/4 cup chopped candied ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, until everything is well combined.
6. Fold in the mixed nuts, raisins, dried apricots, and candied ginger.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Turn the cake out onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 190mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugars: 24g
Protein: 6g
Substitutions for ingredients:
- You can use any combination of nuts you like, such as walnuts, pecans, or hazelnuts.
- You can substitute dried cranberries or cherries for the raisins.
- You can use any other dried fruit you like, such as dates or figs.
- If you don't have candied ginger, you can use fresh ginger instead.
Variations:
- You can add a tablespoon of orange zest to the batter for a citrusy twist.
- You can add a tablespoon of rum or brandy to the batter for a boozy flavor.
- You can dust the top of the cake with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk.
Tips and tricks:
- Make sure your butter is softened before creaming it with the sugar.
- Don't overmix the batter once you've added the dry ingredients, or the cake will be tough.
- You can soak the dried fruit in hot water or rum for 30 minutes before adding it to the batter to make it plumper and juicier.
- Let the cake cool completely before slicing it, or it will crumble.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, let it come to room temperature and then warm it in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish the cake with fresh berries or mint leaves.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have added too much milk or not baked it long enough. Make sure to follow the recipe exactly and check the cake with a toothpick before removing it from the oven.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check for expiration dates.
- Store the cake properly to prevent spoilage.
Food history:
- Malabar Plum Cake is a traditional Christmas cake from the Malabar region of India, which is known for its rich and spicy cuisine. The cake is usually made with mixed nuts, dried fruits, and spices, and is often served with tea or coffee during the holiday season.
Flavor profiles:
- The cake is sweet and spicy, with a nutty and fruity flavor. The cinnamon, nutmeg, and cloves add warmth and depth to the cake, while the mixed nuts and dried fruit provide a crunchy and chewy texture.
Serving suggestions:
- Serve the cake as a dessert or a snack, with a cup of hot tea or coffee.
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Region: Indian