Baking Partners Challenge #5: Plum Cake

This post is late (again) but with a purpose so I hope my excuse is acceptable :) I delayed doing Baking Partners challenge to today to coincide with hubby's birthday. No better way to appreciate a homemade cake than in a special occasion such as birthday.

Yep, this month's baking challenge is CAKE. Honestly, I haven't done cakes this kind and I'm glad I did. I must say that every time I do one recipe from Baking Partners, I learn not only recipes but also techniques along the way. For this recipe I learned how to make caramel syrup the right way (never stir with spoon) and I got to experiment with lime since I ran out of lemon.

The recipe I chose is Plum Cake since I'm a personal fan of this cake and my hubby enjoyed as well (with that touch of rum and all :) ) 

Let's get started with ingredients.

Ingredients: 

1 cup Raisins                      

1 cup Dates, chopped
1/4 c. Candied Orange/Lemon Peel   ( I used lime instead)     
1/4 c Brandy or Rum                                       
1 cup Unsalted Cashew Pieces                        
Few drops of Lemon Juice          (used lime juice as substitute)                
1/2 c Boiling Water                                         
2 sticks (8 oz) Unsalted Butter at room temperature 
2 1/2 cups Powdered Sugar                                      
3 large or 4 medium Eggs (separated)
1 tsp. Vanilla Extract     
2 cups All-Purpose Flour                                     
1 tsp Baking Powder
6 tbsp Sugar
3 tbsp Water                                     
1/2 tsp Cinnamon Powder                             
1/4 tsp. Ginger Powder                                  
 /4 tsp. Clove Powder                                              
1/4 tsp. Nutmeg Powder                                         
Brandy _optional for soaking

Method:
1. In a medium pan, add Brandy/Rum, Dates, Raisins and Orange Peel. Cook for 1 minute on medium heat.
2. Add Cashews and continue to cook for 1 minutes until heated through. Keep aside.

3. In a small pot, add 6 Tbsp Sugar and 3 Tbsp water and few drops of lemon juice. Swirl pan to mix – do not use spoon.
4. Heat until sugar changes color and becomes caramelized. (approx 7-8 minutes).
5. Add 1/2 cup boiling water and swirl pan again to mix well. Keep aside.
6. In a large mixing bowl, combine softened butter and powdered sugar and beat with hand blender.
7. Add one egg yolk at a time to the mix and blend well.
8. Add Vanilla Extract and blend.

9. Combine all dry spices, baking powder and flour and sift it into the bowl, adding little at a time and blending.
10. Preheat oven to 325 degrees Fahrenheit.
11. Lightly coat baking pans with spray cooking oil or regular oil.
12. Add caramelized sugar syrup a little at a time into mixing bowl and blend.
13. Add fruit/nut mixture into mixing bowl and mix with a spoon.
14. In a separate bowl, beat egg whites until they are fluffy and soft peaks form.

15. Fold beaten egg whites into the cake batter.

I say the egg whites did a lot of transformation on the texture of the batter.

16. Pour batter into greased baking pans and bake for approx 1 hour at 325 degrees F. For smaller pans, baking time may vary.
17. Remove cake from oven and allow it to cool for few minutes

Our Plum cake, dressed simply. I had no time to garnish or decorate since I still did 3 more dishes for my husband's birthday.

First slice goes to the celebrant of course, he loved it! t's a celebration of flavors in one cake, very festive indeed :)