Plum Cake

Cook the Dried Fruits

1. Add the dried fruits and orange juice to a pan.
2. Cook on low heat for 3–4 minutes only.
3. Switch off the heat and allow the mixture to cool completely.

Prepare the Caramel

1. Add ½ cup sugar to a heavy pan. Do not add water at this stage.
2. Heat on low flame until the sugar melts and turns light golden brown.
3. Gently swirl the pan instead of stirring with a spoon.
4. Once the caramel reaches a light amber colour, lower the flame completely.
5. Slowly add the liquid, 1–2 tbsp at a time, stirring continuously. Be careful, as the mixture will bubble.
6. Continue stirring until any hardened sugar dissolves and the caramel becomes smooth and pourable.
7. Switch off the heat.
8. Mix the caramel into the cooked fruit mixture and allow it to cool.

Prepare the Wet Mixture

1. Lightly whisk the eggs in a bowl. Do not overbeat.
2. Add the oil, milk and almond essence.
3. Mix gently until combined.

Prepare the Dry Mixture

1. Sift together the whole wheat flour, baking powder, baking soda, cinnamon powder and ginger powder.
2. Add the optional chopped nuts and pumpkin seeds if desired.

Make the Batter

1. Add the dry ingredients to the wet mixture in two parts.
2. Fold gently until combined.
3. Add the cooled fruit and caramel mixture.
4. Mix until the batter is thick but flowing.
5. If the batter is too thick, add 1–2 tbsp milk.

Bake

1. Grease and line a cake tin.
2. Pour in the batter and level the top gently.
3. Add extra nuts or dried fruits on top if desired.
4. Bake in a preheated oven at 170–180°C for 40–45 minutes.
5. Check the cake at 40 minutes. Cover with foil if the top browns too quickly.

Cool and Rest

1. Let the cake cool in the tin for 15 minutes.
2. Transfer it to a cooling rack and allow it to cool completely.
3. For the best flavour, let the cake rest for 12–24 hours before serving.