Whole Wheat Plum Cake ( Eggless, Butterless, No Refined Sugar, No Caramelize)~ Step by Step Pics

Cake and healthy ? Sounds strange especially during Christmas time when bakeries are flooded with cakes. But believe me this cake is for all those who requested for a healthy plum cake this Christmas. This cake has only good things to deliver, no refined sugar used, no maida, no butter yet is a spongy soft delicious cake. I already have two plum cakes in my space- one the traditional Kerala Plum cake and the eggless plum cake of the cake.However, this is a perfect plum cake for weight watchers, calorie conscious and new bie as there is no hassle of caramelizing sugar as well. The best thing I loved about this cake is that we can happily have an extra piece of this cake without feeling the guilt of maida, butter  and refined sugar. Also this is a alcohol free, eggless cake and requires no soaking of dry fruits in advance. You may be wondering then how is this cake baked ? Lets see..

This cake is made with whole wheat flour, oil, jaggery syrup and is soft spongy and the cake is not as dense as regular wheat flour cakes (regular plum cakes made with maida are no lighter as well). There is no prominent flavors of using jaggery and is simply superb. The best thing I loved about this cake is that there is no elaborate procedures of soaking, beating butter and sugar, no caramelizing. All that you need is a spatula to mix up the ingredients and voila ! the cake can be baked with ease.This cake tastes best the next day as with any plum cakes so try cutting the cake the next day. I have already baked this cake thrice now and all loved this cake. The top of the cake is smooth, firm and not sticky. The baking powder, butter milk and baking soda does the magic. The orange zest along with whole spice powders wafts a nice flavor along with vanilla essence. The sweetness part is taken care by the jaggery syrup and the dark color is supplemented by cocoa powder(optional to add color) and jaggery syrup. Depending on the type of jaggery used, the color of the cake will be dark. Am sure all my reader friends may want to try this cake soon so posting it early before Christmas. Try this out and it would be nice if you can send me a pic too, will be more than happy to share the pic on my fb page too!!

Preparation time ~ 20 minutes

Baking time ~ 35-45 minutes

Serves ~ 1 cake

Author ~ Julie

Ingredients 

whole wheat flour 1 1/4 cup

corn flour 2 tsp

cocoa powder 2 tsp

baking powder 1 tsp

salt 1/4 tsp

whole spices (cinnamon, nutmeg, cloves,cardamom powder)  1/4 tsp each

butter milk 1/2 cup + 2 tbsp ( mix 2 tbsp curd with 1/2 cup milk)

baking soda 1/3 tsp

oil 1/4 cup

vanilla essence 1 tsp

jaggery grated, tightly packed 1/2 cup  

hot water 1/2 cup

black raisins 2 tbsp 

golden raisins 2 tbsp

tutty-fruity 4 tbsp

cherry chopped 1 tbsp

cranberry chopped 1 tbsp

chopped cashews 1.5 tbsp 

chopped almonds 1.5 tbsp

candied orange zest 1 tsp

whole milk 2 tbsp (optional)

cashew slices 5-6 (garnish)

Method

•  Add the grated jaggery in a pan and add the water(1/2 cup). Bring this to a boil and switch off flame when the jaggery is melted. Strain this mix and put back on flame. To this add both golden and black raisins chopped. Boil for three minutes and switch off flame. Leave for 15-30 minutes.

• In the meantime, sift the wheat flour, corn flour, cocoa powder(optional though), baking powder, whole spices powder and salt twice or thrice. Also, mix the curd (the curd need not be sour, just a regular yogurt is good) with milk and make butter milk. Keep aside.

• Pre heat oven to 325 degrees F or 165 degrees C. Line a tray with parchment paper, I used a 8' tray here but a 6' tray with height is also good. I have made in both pans. The 8' cake does not have much height when cooked so better to use a 6' or 7' pan.
• Then, add the tutty fruity, chopped nuts, chopped cherries, chopped cranberries, orange zest(forgot to click pic of zest) to the jaggery mix. Mix well. Add in the oil and vanilla essence to the jaggery- dry fruits mix.
• Start to add the flour in batches to the wet ingredients or add the wet to the dry ingredients and mix in batches. Mix the baking soda to the butter milk at this point and mix well. Immediately combine with the batter. If needed add 2 tbsp of milk to get the right consistency.

                                                            

• Transfer this to the prepared pan and level the top. garnish the top with reserved cashew slices. Tap the tray several times to remove air and place in pre heated oven. Bake in pre heated oven with both rods on for 45 minutes in a 6' tray, 35 minutes in a 8' tray. I have tried both and so mentioned time of both. Insert a tooth pick in the center of the cake and if it comes out clean the cake is done. Remove on wire rack and cool before removing from pan. Cool completely before cutting in slices. This cake tastes best the second day so if you have patience, cut the next day and enjoy. 

 NOTES

* Use the whole spice powders 1/4 tsp each.

* You can add candied orange peels for a nice flavor or use 1/4 cup orange juice too. in that case use half of butter milk and replace the remaining half with orange juice.

* You can use dry fruits and nuts of your choice. Black raisins adds a nice look in the cake.

* Don't add the tutty fruity, cherries and cranberries in the hot jaggery syrup as it loses color.

* Adding cocoa powder is optional as I have baked this cake without that too but the one with jaggery gives a light color to the cake and adding cocoa enhances the deep color.

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