India is an amazing place – a friend has shared this with me and I had to try!

Plum Cake

Serves: 6-10

Oven Temp: 320 F/160 C

Estimated Cook Time: 50 Minutes

Total Prep Time: 30 Min

Ingredients

• 100 g Dark Chocolate Bar – Chopped Fine
• 100 g Dried Prunes – Chopped
• 50 g Dried Raisins
• 40 g/1/4 C Walnuts – Chopped Fine
• 1/2 C Port Wine (or) Sweet Wine of Choice
• 1 t Powered Ginger
• 1 T Powered Nutmeg
• 1 T Powered Cinnamon
• 20 ml/1-2 T Oil
• 30 g/1 oz Cocoa Powder
• 4 T Melted Butter
• 3 Eggs
• 100 g/1/3 C Granulated Sugar
• 120 g/3/4 C Flour – Sifted
• 1 1/2 t Baking Powder
• Non-Stick Cooking Spray

TOOLS

• Oven (baking appliance)
• Baking Pan 8x4x2
• Parchment Paper
• Large Mixing Bowl
• Ingredient Bowls
• Chopping Board
• Chopping Knife
• Mixing Spoons
• Measuring Spoons
• Measuring Cups

Directions

• Soak raisins for 20 mins in a warm solution of equal parts filtered water and sugar -drain
• Heat wine in pan until warm
• Once wine is warmed, remove from stovetop and add prunes, raisins and chocolate – stir well until all of the chocolate is melted/blended – set aside
• Add ginger, nutmeg, cinnamon and cocoa powder to oil – mix until well blended
• Beat eggs 3 mins
• Add sugar to eggs, beat 1 min
• Add butter to eggs and sugar, beat 1 min
• Add spices and cocoa powder to above mixture and beat 3 mins
• Stir in wine and fruit mixture until well blended
• Add walnuts and fold in (gently mix)
• Mix flour and baking powder
• Sift flour mixture into the wet mixture until well incorporated, do not overmix

BAKE

• Spray non-cooking spray into baking pan
• Line baking pan with parchment paper
• Pour batter into pan
• Place in preheated oven for 50 minutes

Once time is met, remove immediately and cover with foil to reserve moisture.

Can be served warm or cold and is excellent leftover.

This type of cake can be kept in the fridge for some time and freezes well.

ENJOY!