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Plum Bundt Cake

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(1 1/4 cup) : Wheat Flour have used whole wheat flour
(1/4 cup) : Semolina
(1 teaspoon) : Spice Mix ( grind 2 cloves, a small piece of cinnamon stick , nutmeg and dry ginger to make the spice mix.)
(1 1/2 cups) : Nuts and Dry Fruits i have used , candied apricots, cherries, cranberries, dates, tutti frutti , black raisins, golden raisins, walnuts, cashews, almonds ), chop them .
(1/2 cup) : Jaggery Powder
(1/2 cup) : Orange Juice Have used fresh juice
(1/2 cup) : Apple Juice Have used fresh juice
(1/2 cup) : Dairy Milk
(1/2 cup) : Oil use any non fragrant cooking oil
(1 table spoon) : Lemon Juice
(1 teaspoon) : Vanilla Extract
(1 teaspoon) : Orange Zest
(1/4 teaspoon) : Lemon Zest
(1/2 teaspoon) : Baking Powder
(1/4 teaspoon ) : Baking Soda
(Pinch) : Salt

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Plum Bundt Cake

Aromatic and flavorful , this Plum Bundt cake is a healthy, egg-less , butter-less , alcohol-free Christmas fruit cake without refined flour and refined sugar.

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Plum Bundt Cake is a delicious Christmas fruit cake filled with healthy goodness of nuts and dry fruits. This is an egg -less , butter-less , alcohol free cake recipe which is very healthy as it is refined flour and refined sugar free too !

The recipe is instant one, as it does not require pre -soaking of nuts and dry fruits . I have soaked them in a mixture of apple and orange juice for 2-3 hours. The recipe calls for use of whole wheat flour and a little semolina. The beautiful color of the cake comes from the caramelized jaggery. The orange and lemon zest add in to the taste and aroma , making every bite of this cake a blast of flavors.

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Chop the nuts and dry fruits in to uniform sized chunks. I have even chopped the raisins , i know it sounds tedious, but it ensures you do not end up filling your mouth with raisins with each bite of the cake.


Add the apple , orange and lemon juice to the chopped nuts and allow it to soak for at least 2 hours.


While the nuts are getting soaked, we will prepare the jaggery caramel. For that, in a sauce pan add the jaggery powder and start the pan to heat on low flame. Now add 2 tablespoon of water to the jaggery and allow the jaggery syrup to cook for 1-2 minutes more while continuously stirring, to prevent it from catching the bottom.


Once the jaggery changes its color and thickens a bit, put off the flame. Immediately strain the jaggery to remove the impurities if any.


To this caramelized jaggery syrup , add milk, oil and vanilla extract. Mix well .Our wet ingredients are ready.


When the nuts are soaked for 2 hours, preheat the oven at 180 degree Celsius . In another mixing bowl, sift the whole wheat flour, spice powder, semolina, baking powder, baking soda, and salt. Add the orange and lemon zest to it and mix well. Our dry ingredients are ready.


Add the wet ingredients to the dry ones, in batches and blend well with a spatula. Add the soaked nuts to the batter and blend again . The batter is not very runny .


Spoon out the batter into the bundt pan and bake in a preheated oven for 30-35 minutes. To check the done-ness , insert a tooth pick in the center of the cake, if it comes out clean , the cake is perfectly baked, if the tooth pick is sticky, bake the cake for another 5 minutes. Allow the cake to cool down on a wire rack completely, before cutting it.

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Wow... Simply awesome...

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