Ingredients:

Dry Ingredients:

· 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a lighter texture)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1 tsp ground cinnamon

· 1/2 tsp ground nutmeg (optional)

· 1/2 tsp ground cloves (optional)

Wet Ingredients:

· 1/2 cup (120ml) vegetable oil (or melted butter for a richer flavor)

· 1/2 cup (100g) brown sugar (or coconut sugar)

· 1/4 cup (60g) honey (optional, for added sweetness and moisture)

· 1/2 cup (120ml) milk (use plant-based milk for a vegan version)

· 1 tsp vanilla extract

· 1 tbsp lemon juice (helps activate the baking soda)

Dried fruits & Nuts:

· 1 cup (150g) mixed dried fruits (raisins, currants, chopped dried apricots, or prunes)

· 1/2 cup (60g) chopped nuts (walnuts, almonds, cashews)

· 1/2 cup (60g) chopped dried plums (prunes) (for the authentic "plum" cake flavor)

· 1/4 cup (30g) chopped candied ginger (optional, adds a nice zing)

Optional:

· 1/4 cup (60ml) orange juice (for extra flavor)

· 1 tbsp grated lemon zest (for added freshness)

· 1/2 tsp orange zest (optional, for a citrus twist)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan or 8-inch square pan with parchment paper.

2. Prepare the dried fruits and nuts:

· In a bowl, soak the dried fruits (raisins, currants, and prunes) in orange juice for about 15 minutes. This helps the fruits stay moist and plump.

· After soaking, drain any excess juice and set aside. If you like, you can also lightly dust the soaked fruits in some flour to prevent them from sinking to the bottom of the cake while baking.

· Chop the nuts and candied ginger (if using) and set them aside.

3. Mix the dry ingredients:

· In a large bowl, sift together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures an even distribution of the dry ingredients and helps the cake rise evenly.

4. Mix the wet ingredients:

· In a separate bowl, whisk together the vegetable oil, brown sugar, honey, milk, vanilla extract, lemon juice, and zests (if using) until smooth.

5. Combine wet and dry ingredients:

· Gradually add the dry ingredients into the wet mixture and stir until just combined. The batter should be thick but smooth. If the batter is too thick, add a little more milk or orange juice to adjust the consistency.

6. Add the soaked dried fruits and nuts:

· Fold in the soaked dried fruits, chopped plums (prunes), nuts, and candied ginger (if using). Mix gently to ensure the fruits and nuts are evenly distributed throughout the batter.

7. Pour into the pan:

· Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

8. Bake:

· Bake the cake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake at around 35 minutes to ensure it doesn’t overbake.

9. Cool the cake:

· Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.

· After 10 minutes, transfer the cake to a wire rack to cool completely.

Tips & Tricks:

1. Soaking the dried fruits:
Soaking the dried fruits helps them stay moist and prevents them from absorbing moisture from the cake batter while baking. It also gives the cake more flavor.

2. Use your favorite dried fruits:
You can customize the dried fruits used in this cake. Dried cherries, raisins, cranberries, or dates work wonderfully in a plum cake. Feel free to mix and match based on what you like.

3. Sweetener alternatives:
If you prefer to avoid refined sugar, you can use jaggery or maple syrup as a sweetener. However, keep in mind that jaggery may change the color and flavor of the cake slightly.

4. Flour options:
You can use a combination of whole wheat flour and all-purpose flour for a lighter cake. For a 100% whole wheat cake, use whole wheat pastry flour for a softer texture.

5. Storage:

o This cake stays fresh for 3-4 days at room temperature in an airtight container.

o It can also be refrigerated for up to 1 week. If you're making it ahead of time, it improves in flavor after a day or two!

o To freeze the cake, wrap it tightly in plastic wrap and foil, then store it in a freezer bag. It will keep for up to 2 months.

Serving Suggestions:

· Serve as-is or dust the top with a little powdered sugar for a simple finishing touch.

· You can also serve it with a scoop of whipped cream or a drizzle of vanilla sauce for extra indulgence.

· For an extra festive touch, try serving it with a cup of spiced chai or mulled cider.

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.