Eggless Christmas Cake/Plum Cake On Stovetop

Prep Time: 2 hrs
Cook Time: 40min
Total Time: 2hr 40min
Yield: 10-12 Servings

Ingredients

3 Tblspn Black Raisins, seedless 

1 Tblspn Golden Raisins

1/4 Cup Tutti Frutti

1/4 Cup Candied Cherries, chopped

1/4 cup Cashew Nuts, chopped

1/4 Cup Pitted Dates, chopped

1 Tblspn Pumpkin Seeds

1 Tblspn Melon Seeds

1/2 Cup Orange Juice (freshly squeezed)

1 Cup Milk

2 Cup All Purpose Flour

1 Tspn Vanilla Essence

1/3 Cup Sugar

1/4 Cup Hot Water

1/2 Cup Powdered Sugar

1 Tspn Baking Powder

1/2 Tspn Baking Soda

3 Tspn Lemon Juice

3/4 Tspn Nutmeg Powder

1/2 Tspn Cinnamon Powder

3 Tblspn Melted Butter (salted)

3 Tblspn Oil

Directions

• In a mixing bowl; add black raisins, golden raisins, tutti frutti, candied cherries, cashew nuts, dates, pumpkin seeds & melon seeds.
• Add orange juice & mix everything well. Cover & let them soak for 2 hours.
• For caramel syrup; add 1/3 cup sugar to a sauce pan & place it on a medium-low flame.
• Stir occasionally for 5-6 minutes or until sugar melts & colour starts to turn golden brown (make sure not to burn the sugar). Turn the flame to low.
• Carefully add 1/4 cup hot water & mix everything well(caramel syrup consistency needs to be thin). Turn off the flame.
• Transfer to a bowl & allow it to cool at room temperature.
• In a mixing bowl; add milk, melted butter, oil, vanilla essence, nutmeg powder, cinnamon powder & mix everything well.
• Sift all purpose flour, baking soda, baking powder & combine everything well.
• Add caramel syrup (cooled at room temperature) & gently mix. 
• Add sugar powder & mix everything well.
• Add lemon juice & mix quickly.
• Fold in soaked nuts & keep aside.
• Grease a baking pan with little oil & dust some (approx 1 tspn) all purpose flour.
• Pour the batter into the baking pan & finally garnish with few nuts.
• Place a stand in a heavy bottomed pan & cover with a lid. Preheat the pan on medium flame for 5 minutes.
• After 5 minutes, place the baking pan on the stand & close the lid.
• Bake for about 35-40 minutes on a low flame or until a toothpick inserted in the center comes out clean.
• Remove the baking pan from the heavy bottomed pan & cover with a lid.
• Let it cool at room temperature & transfer to a plate.
• Slice & serve.

Note: 


• Cover the left over cake with a plastic wrap or foil to prevent drying out & stays fresh for 2-3 days at normal room temperature. Stays fresh for a week when refrigerated.
• You can also replace orange juice with grape juice. 
• If freshly squeezed orange juice is not available just use store bought orange or grape juice.
• Instead of 3 tspn of lemon juice you can replace it with 2 tspn of vinegar.