Mini Plum Cakes for New Year
Mini Plum Cakes RecipeYields: 12–14 mini cakes
Prep Time: 20 min
Cook Time: 25–30 min
Rest Time (for soaking fruits, optional but recommended): 24 hoursIngredientsFor the fruit mix:· 1 cup mixed dried fruits (raisins, sultanas, chopped dates, chopped figs, candied cherries)· 2–3 tbsp rum, brandy, or orange juice (for soaking)For the cake batter:· 1 cup all-purpose flour (maida)· ½ tsp baking powder· ½ tsp baking soda· ¼ tsp salt· ½ tsp ground cinnamon· ¼ tsp ground nutmeg· ½ cup unsalted butter, softened· ½ cup brown sugar· 2 eggs· ¼ cup milk· 1 tsp vanilla extract· 2–3 tbsp chopped nuts (cashews, almonds, pistachios)Instructions1. Soak the fruits (optional but best for flavor):o Mix dried fruits with rum, brandy, or orange juice.o Cover and let soak for at least 4–6 hours, or overnight for best results.2. Prepare dry ingredients:o In a bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.3. Cream butter and sugar:o In a separate bowl, beat butter and brown sugar until light and fluffy.o Add eggs one at a time, beating well after each addition.o Mix in vanilla extract.4. Combine wet and dry ingredients:o Gradually fold in the flour mixture into the wet mixture.o Add milk slowly to form a soft, smooth batter.5. Add fruits and nuts:o Fold in the soaked fruits (with any leftover soaking liquid) and chopped nuts.6. Prepare mini cake molds:o Line a 12-cup muffin tin with cupcake liners or grease silicone molds lightly with butter.o Spoon batter into each mold, filling about ¾ full.7. Bake:o Preheat oven to 175°C (350°F).o Bake mini cakes for 20–25 minutes, or until a toothpick inserted comes out clean.8. Cool and serve:o Let cakes cool in the pan for 5–10 minutes, then transfer to a wire rack.o Optional: Brush tops with warm apricot jam for shine and sprinkle extra nuts.✨ Tips for festive flair:· Add a little orange or lemon zest to the batter for a citrusy aroma.· Decorate with a light dusting of powdered sugar or drizzle white chocolate on top for a celebratory touch.· mini cakes can be stored in an airtight container for up to 2 weeks and taste even better after a day as the flavors meld.Disclaimer:The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
Prep Time: 20 min
Cook Time: 25–30 min
Rest Time (for soaking fruits, optional but recommended): 24 hoursIngredientsFor the fruit mix:· 1 cup mixed dried fruits (raisins, sultanas, chopped dates, chopped figs, candied cherries)· 2–3 tbsp rum, brandy, or orange juice (for soaking)For the cake batter:· 1 cup all-purpose flour (maida)· ½ tsp baking powder· ½ tsp baking soda· ¼ tsp salt· ½ tsp ground cinnamon· ¼ tsp ground nutmeg· ½ cup unsalted butter, softened· ½ cup brown sugar· 2 eggs· ¼ cup milk· 1 tsp vanilla extract· 2–3 tbsp chopped nuts (cashews, almonds, pistachios)Instructions1. Soak the fruits (optional but best for flavor):o Mix dried fruits with rum, brandy, or orange juice.o Cover and let soak for at least 4–6 hours, or overnight for best results.2. Prepare dry ingredients:o In a bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.3. Cream butter and sugar:o In a separate bowl, beat butter and brown sugar until light and fluffy.o Add eggs one at a time, beating well after each addition.o Mix in vanilla extract.4. Combine wet and dry ingredients:o Gradually fold in the flour mixture into the wet mixture.o Add milk slowly to form a soft, smooth batter.5. Add fruits and nuts:o Fold in the soaked fruits (with any leftover soaking liquid) and chopped nuts.6. Prepare mini cake molds:o Line a 12-cup muffin tin with cupcake liners or grease silicone molds lightly with butter.o Spoon batter into each mold, filling about ¾ full.7. Bake:o Preheat oven to 175°C (350°F).o Bake mini cakes for 20–25 minutes, or until a toothpick inserted comes out clean.8. Cool and serve:o Let cakes cool in the pan for 5–10 minutes, then transfer to a wire rack.o Optional: Brush tops with warm apricot jam for shine and sprinkle extra nuts.✨ Tips for festive flair:· Add a little orange or lemon zest to the batter for a citrusy aroma.· Decorate with a light dusting of powdered sugar or drizzle white chocolate on top for a celebratory touch.· mini cakes can be stored in an airtight container for up to 2 weeks and taste even better after a day as the flavors meld.Disclaimer:The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.