To begin making the Eggless Plum Cake recipe, prepare all the ingredients and keep ready.
Traditionally the dry fruits are soaked in juice and rum for about 2 days to a week, a month or even a year.
Place the all the dry fruits into a large mixing bowl. Pour over the rum and orange juice and grate the orange zest (optional).
Mix until well combined, then cover the bowl with cling film and set aside overnight or a few weeks or a month or a year. The longer you soak, the richer the taste of the christmas cake. Here in this recipe, the dry fruits have been soaked for a month.
Proceed to the remaining steps once your soaked fruits are ready.
Preheat the oven to 160 C/ 165 C.
Grease and dust a 9 inch springform cake pan or two 7 inch cake pans.
Into the soaked dry fruits, add the – Chocolate Cake Mix, oil, orange juice, curd, nuts and mix well, such that all the ingredients to be well combined.
Spoon the above cake mixture into the springform pan and level the surface with the back of a spoon. Bake for 1 and a half hours approximately or until a skewer inserted into the centre of the cake comes out clean.
The Eggless Plum Cake typically tends to darken a lot during baking, if this happens cover the top with parchment paper or aluminum foil in the middle of the baking process.
Once the Eggless Plum Cake is baked remove it from the oven and allow it to cool completely for atleast an hour in the pan.
Store the Christmas Cake/ Plum Cake in an airtight container, wrapped in greaseproof paper and aluminium foil, for two to three months.