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Whole Wheat Plum Cake, Christmas Plum cake made with Atta

December 14, 2017 by Suguna Vinodh 48 Comments

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Recipe for Christmas fruit cake made with 100% whole wheat Atta and sweetened with Jaggery. Moist and rich Christmas Plum Cake. Recipe with step by step pictures.

If you are looking for traditional christmas cake, click here.

I made this version of guilt free Christmas plum cake this year. It is made with 100% whole wheat and I used jaggery for sweetening the cake. I have not used alcohol for soaking the fruits. Its an easy recipe and can be put together in no time. Here is how to do it.

This fruit cake has black grapes (dark raisins), golden raisins (called as Kishmish locally), currants and dried apricots. The fruits you use are more of a personal choice. Use whatever you like. Clean the dry fruits and get rid of any stems. The trick with fruit cakes is to chop the dried fruits. Take time to chop the apricots and rough chop the raisins and black grapes. I cut the grapes in half. Yes its time consuming work but its rewarding. I find that the fruits absorb more flavor of the spices if chopped and the end cake is even more tastier.
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Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt.
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Once its melted, strain the jaggery water. Jaggery usually contains fine sand and straining will get rid of them. Heat the strained jaggery back on the pan and add in the dry fruits.
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Add in the spice powders. I have used simple spices like cinnamon, cardamom and dry ginger. I love the flavour of dry ginger in a fruit cake. It smells so much like Christmas. Also add in the salt.
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Add in the oil. I have used extra virgin olive oil for the cake. Vegetable / Sunflower oil also works perfectly fine. Let the mixture simmer for five minutes. Remove from heat and cool to room temperature. Its important that the mixture is completely cool before proceeding. If you mix flour in hot liquid, you will end up with gum. Nah! So be patient and wait for the mixture to cool. It might take one hour to cool.
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Preheat the oven to 325 F / 160 C.
Whisk the eggs in a cup. Add it to the cooled fruit mixture.
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Mix well.
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Measure and add the whole wheat flour ( I have used Indian whole wheat atta flour). Add in the baking soda. Whisk well to combine.
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Add in the fruit mixture to the flour and mix well with a wooden spatula.
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Mix well until combined.
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Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than 3/4th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour.
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After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.
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Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.
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Its not Christmas without Plum Cake.
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Print
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Whole Wheat Plum Cake, Christmas Plum cake made with Atta


★★★★★

4.7 from 15 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 6 inch cake 1x
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Description

Recipe for Christmas fruit cake made with 100% whole wheat Atta and sweetened with Jaggery. Moist and rich Christmas Plum Cake. Recipe with step by step pictures.


Ingredients

Scale
  • 250 grams dry fruits of your choice
  • 200 grams jaggery
  • 1 1/4 cup water
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon dry ginger powder
  • 1/2 teaspoon salt
  • 30 grams extra virgin olive oil
  • 2 eggs
  • 225 grams whole wheat atta
  • 1 teaspoon baking soda

Instructions

  1. Chop the dry fruits and set aside.
  2. Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt. Once its melted, strain the jaggery water. Heat the strained jaggery back on the pan and add in the dry fruits. Add in the spice powders, salt and oil. Let the mixture simmer for 5 minutes.
  3. Remove from heat and allow the mixture to completely cool.
  4. Once cool, whisk the eggs and add it to the fruit mixture. Mix well to combine.
  5. Mix the flour and baking soda in a bowl. Add in the fruit mixture to the flour and mix well with a wooden spatula.
  6. Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than 3/4th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour in a preheated oven set to 325 F / 160 C.
  7. After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.
  8. Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day..
  • Category: Dessert
  • Cuisine: Western

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. lekha says

    January 12, 2021 at 2:48 pm

    Can we use nuts of our choice too and we add to the same jaggery mixture.

    Reply
    • Suguna Vinodh says

      January 12, 2021 at 6:44 pm

      Sure you can Lekha.

      Reply
  2. Vini says

    December 1, 2020 at 2:20 am

    Hi , i love all u recepies plz if you dont mind can you put measurment in cups ……. tht would really help as i find it a bit difficult … hope you dont mind.

    Thanx a ton in advance

    ★★★★★

    Reply
  3. Divya G K says

    June 15, 2020 at 6:23 pm

    Yum, cake turned awesome. Unfortunately the black raisins i have used had seeds, so it was bit crunchy in between. Otherwise taste was so perfect.. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 16, 2020 at 1:24 am

      Thank you!

      Reply
  4. Sherin says

    June 7, 2020 at 2:35 pm

    I made it. It was loved by all. Thank you. What is the acid in the recipe to activate the soda bicarbonate?
    Can some acidic juice be used in place of water? I will certainly try your other recipes.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 7, 2020 at 3:05 pm

      Thank you. Glad you liked it.
      You may use a little vinegar if you want. But the recipe as such comes very fluffy due to jaggery.

      Reply
  5. Sherin says

    June 7, 2020 at 2:23 pm

    The recipe is great. Everyone loved the cake. I have a question. You used baking soda. Where does the acid come from to activate the soda?

    ★★★★★

    Reply
  6. maria.K says

    December 29, 2018 at 1:59 pm

    hi, its really good and healthy- thanks a ton.

    Reply
  7. Reens says

    December 22, 2018 at 5:30 pm

    Can i use a mix of refined flour nd whole wheat…thanks

    ★★★

    Reply
  8. Sathya Natarajan says

    December 18, 2018 at 10:32 pm

    Hi
    What is the shelf life of this cake? Pls give these measurements in cup. I would like to do this for my son. So pls tell me whether I can use only dates, Raisins and fig

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 18, 2018 at 11:10 pm

      The shelf life is around a week if stored in the refrigerator. You can use any dry fruits and it will work. Figs might give a grainy texture though, so I might leave the figs out. You will need a weighing scale for this recipe. No cup measurements! Hope this helps.

      Reply
      • Sathya Natarajan says

        December 19, 2018 at 4:54 am

        Thanks

        Reply
  9. Boshina Shaji says

    December 17, 2018 at 1:45 am

    Mam can i use ghee or melted butter in place of oil?

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 17, 2018 at 1:05 pm

      Hi Boshina, Sure you can.

      Reply
  10. Boshina Shaji says

    December 16, 2018 at 3:07 am

    Mam instead of olive oil can i add melted butter or ghee?

    Reply
    • Suguna Vinodh says

      December 16, 2018 at 4:21 pm

      sure. You can add ghee.

      Reply
  11. maria.K says

    December 13, 2018 at 4:44 pm

    hi, its maria once again,
    1 problem – how much would 30gms of oil be ? little
    difficult to measure.
    pl reply at the earliest – thks.

    Reply
    • Suguna Vinodh says

      December 14, 2018 at 6:25 pm

      About 2-3 tablespoon.

      Reply
      • maria.K says

        December 15, 2018 at 10:40 pm

        thankyou – ive put little less than 1/3cup (after measuring – seemed like very little:):)
        will give feedback after christmas !!

        Reply
  12. RICHARD says

    December 8, 2018 at 2:45 pm

    good , its help full, love this.

    ★★★

    Reply
  13. Tanvi says

    December 4, 2018 at 11:21 pm

    Can u please give all the measurements in cup? I don’t have a kitchen weighing scale.

    Reply
  14. Divya Siva Ranjani Sivasubramaniam says

    December 1, 2018 at 8:50 am

    Hi Kannamma,

    Can I use AASHIRVAAD 100% WHOLE WHEAT ATTA to make this cake?

    Thanks,
    Divya

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 2, 2018 at 3:11 pm

      yes you can.

      Reply
  15. maria.K says

    November 23, 2018 at 12:26 am

    hi, the jaggery used seems to be the white one – can a darker jaggery be used? can
    alchohol be used to soak the fruit? if so, pl tell me the procedure ?
    can you also specify the type of fruit used pl and also if nuts can be used
    in what quantity-thanks
    thinking of doing a wheat christmas cake for a change this year!!!!! :):)

    Reply
    • Suguna Vinodh says

      November 23, 2018 at 3:55 pm

      For soaking fruits in alcohol, refer this recipe. Thanks.
      https://www.kannammacooks.com/indian-fruit-cake-recipe-christmas-fruit-cake/
      Regarding jaggery, yes you can use what you like.

      Reply
      • maria.K says

        November 24, 2018 at 11:51 pm

        thanku for yr reply ..ater double checking your link,…. Im so tempted to
        add spice 1 and spice 2 and go further by simmering for 5 mins and the proceed
        as per yr recipe —first i need your go ahead signal ::) and only then
        will i go further —afterall its a christmas cake and time to be jolly!!
        a very merry christmas to you and yr fly.-pl repy -awaiting response! thnks
        .

        Reply
        • Suguna Vinodh says

          November 25, 2018 at 2:18 am

          Either follow recipe one or recipe two. My sincere request will be, not to mix the two as the results might be different.
          A very Christmas to you and your family Maria. Hope this season brings in a lot of blessings to you and your family. God bless!

          Reply
          • maria.K says

            November 25, 2018 at 4:51 pm

            point taken – thanku – will be adding a few chopped almonds.
            will let u know the outcome!!

  16. Prathija Raveendran says

    March 16, 2018 at 7:29 pm

    I have a convection oven. So can u please suggest me the baking time and temperature?

    Reply
    • Suguna Vinodh says

      March 17, 2018 at 10:18 pm

      The baking time remains the same.

      Reply
  17. Rathina says

    February 5, 2018 at 1:38 am

    Hi your recipes are a very big hit in my house. Pazham kajia, badhaam halwa, millet dosa… Many.
    It will be so nice if you could post some cakes and cookies recipe with wheat and jaggery.

    Reply
    • Suguna Vinodh says

      February 5, 2018 at 12:47 pm

      Thank you! Will post in the coming days!

      Reply
  18. Ruby says

    January 9, 2018 at 8:55 pm

    Tried this easy and healthy recipe. It came out very good. Thanks a lot for posting. God bless you!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 9, 2018 at 8:57 pm

      Thank you so much. Happy that you liked the recipe.

      Reply
    • Lavanya Velumani says

      December 4, 2020 at 2:32 am

      How is baking soda activated in this recipe?

      Reply
      • Suguna Vinodh says

        December 6, 2020 at 1:27 pm

        Jaggery syrup is quite acidic.

        Reply
  19. Sowbarniga says

    January 6, 2018 at 3:03 am

    Tried this cake yesterday. It turned out good. Thanks for this healthy cake recip😀e. I want to double the quantity. How much baking soda I have use?

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 6, 2018 at 10:32 pm

      When doubling the recipe, double all the ingredients. In baking, measurement is key.

      Reply
  20. Lokeswari Mariappan says

    January 6, 2018 at 12:19 am

    Can we do this in pressure cooker? if so please let me know the steps to follow.

    Reply
  21. Geetha saravanan says

    January 3, 2018 at 11:41 pm

    Can u pls say these measurements using measuring cup…

    ★★★★★

    Reply
  22. ankush says

    December 17, 2017 at 7:02 pm

    great food

    ★★★★

    Reply
  23. Lalitha says

    December 14, 2017 at 5:57 pm

    Hi I dont bake with eggs, but I want to try this one for sure.Can you suggest a good egg replacer for this

    Reply
    • Suguna Vinodh says

      December 15, 2017 at 12:53 pm

      Sorry. I have never tried eggless. If you try, let me know.

      Reply
  24. jincy says

    December 14, 2017 at 4:41 pm

    HATS OFF DEAR.
    MERRY CHRISTMAS AND HAPPY NEW YEAR IN ADVANCE .

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 15, 2017 at 12:54 pm

      Thank you so much! Merry Christmas to you and your family!

      Reply
  25. Madhi says

    December 14, 2017 at 3:51 pm

    Mam wow..what can be the replacement for eggs..? veg version!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 15, 2017 at 12:54 pm

      Sorry. I have never tried eggless

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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