Plum Cake

To make a moist plum cake, soak your raisins, black raisins, chopped almonds, cashews, and cherries in fresh pressed orange juice. This not only adds flavor but also keeps the fruits juicy, enhancing the overall moisture of the cake.

If you're looking for dietary substitutions, you can replace whole wheat flour with gluten-free flour for a gluten-free version. For a vegan option, substitute milk with almond milk or coconut milk, and use a plant-based sweetener instead of jaggery syrup.

To keep your plum cake fresh, store it in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate it for up to two weeks or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap before freezing.

Plum cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a side of fresh fruit or a drizzle of chocolate sauce for an extra indulgent treat.

The best method for baking plum cake depends on your preference. Baking in an oven at 180 degrees Celsius for 35 to 45 minutes gives a consistent result. However, if you prefer stovetop baking, using a kadhai with salt as a base can also yield a delicious cake, just ensure to monitor the heat closely.