Traditional Plum cake

Ok am late in posting this, Christmas is over and you all must have been done with eating fruit cakes for this year. But still I wanted to post this because this cake has been sitting patiently for an year in my draft and I kept promising that soon it will get its time of glory before Christmas. But Christmas came and go and for various reason I was not able to bake or post a single thing Christmas-y this year. The reason lies in a long story which isn't so good or so bad either, but this definitely is not the time to share. Rather let me share  this recipe before my draft folder makes a plan with my laptop and decides to melt away in oblivion.

I made this cake last year with sugar spice and all things nice and it tasted heavenly (if I could say so myself). Somehow the brandy soaked fruits and nuts, spices and loads of candied and fresh gingers uplifted the taste to a different notch. So while I figure out some issues and keep on dreaming of a slice of this super moist crumbly cake you decide whether you wanna wait another year for a bite of this.

Traditional Plum Cake (with ginger)

(makes one 8” and one 4” cakes)

Please mail me to ahomemakersdiary@yahoo.in for the recipe. Thanks for understanding. 

Serve at room temperature. Like any other fruit cake this tastes best when rested at least for 24 hours.

You can also dust the top with powdered sugar.

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Events:

Bake Fest#14 at Cook's Joy. 

Favorite Recipes Event: Christmas Recipes at Zesty south Indian Kitchen.

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