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.
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. 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.
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.
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.
Preheat the oven to 325 F / 160 C.
Whisk the eggs in a cup. Add it to the cooled fruit mixture.
Mix well.
Measure and add the whole wheat flour ( I have used Indian whole wheat atta flour). Add in the baking soda. Whisk well to combine.
Add in the fruit mixture to the flour and mix well with a wooden spatula.
Mix well until combined.
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.
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.
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.
Its not Christmas without Plum Cake.
Whole Wheat Plum Cake, Christmas Plum cake made with Atta
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 6 inch cake 1x
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
- 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
- Chop the dry fruits and set aside.
- 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.
- Remove from heat and allow the mixture to completely cool.
- Once cool, whisk the eggs and add it to the fruit mixture. Mix well to combine.
- Mix the flour and baking soda in a bowl. Add in the fruit mixture to the flour and mix well with a wooden spatula.
- 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.
- 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.
- 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
Can we use nuts of our choice too and we add to the same jaggery mixture.
Sure you can Lekha.
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
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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.. 🙂
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Thank you!
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.
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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.
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?
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hi, its really good and healthy- thanks a ton.
Can i use a mix of refined flour nd whole wheat…thanks
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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
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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.
Thanks
Mam can i use ghee or melted butter in place of oil?
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Hi Boshina, Sure you can.
Mam instead of olive oil can i add melted butter or ghee?
sure. You can add ghee.
hi, its maria once again,
1 problem – how much would 30gms of oil be ? little
difficult to measure.
pl reply at the earliest – thks.
About 2-3 tablespoon.
thankyou – ive put little less than 1/3cup (after measuring – seemed like very little:):)
will give feedback after christmas !!
good , its help full, love this.
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Can u please give all the measurements in cup? I don’t have a kitchen weighing scale.
Hi Kannamma,
Can I use AASHIRVAAD 100% WHOLE WHEAT ATTA to make this cake?
Thanks,
Divya
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yes you can.
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!!!!! :):)
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.
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
.
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!
point taken – thanku – will be adding a few chopped almonds.
will let u know the outcome!!
I have a convection oven. So can u please suggest me the baking time and temperature?
The baking time remains the same.
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.
Thank you! Will post in the coming days!
Tried this easy and healthy recipe. It came out very good. Thanks a lot for posting. God bless you!!
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Thank you so much. Happy that you liked the recipe.
How is baking soda activated in this recipe?
Jaggery syrup is quite acidic.
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?
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When doubling the recipe, double all the ingredients. In baking, measurement is key.
Can we do this in pressure cooker? if so please let me know the steps to follow.
Can u pls say these measurements using measuring cup…
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great food
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Hi I dont bake with eggs, but I want to try this one for sure.Can you suggest a good egg replacer for this
Sorry. I have never tried eggless. If you try, let me know.
HATS OFF DEAR.
MERRY CHRISTMAS AND HAPPY NEW YEAR IN ADVANCE .
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Thank you so much! Merry Christmas to you and your family!
Mam wow..what can be the replacement for eggs..? veg version!!
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Sorry. I have never tried eggless