Eggless No-Soak Plum Cake
If you’re craving a plum cake but didn’t soak your dry fruits: this eggless brown butter no-soak plum cake is for you ♡
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Eggless No-Soak Plum Cake
5.0 out of 5 stars (based on 3 reviews)
servings
6-8 slices
prep time
20 min
cook time
60 min
Ingredients
Dry Fruits + Juice Soak
- ¾ cup (180 g) cranberry juice
- ¾ cup (120 g) dry fruits, chopped (I used strawberries, cranberries, cherries, raisins, tutti frutti and some candies)
Spiced brown butter
- 1 star anise
- 1 cinnamon stick
- 7 cloves
- generous grating of nutmeg
- ½ cup (113 g) butter
- 1 inch ginger, grated or sliced
Rest of the ingredients
- ⅓ cup (65 g) brown sugar
- ½ cup (120 g) curd
- 2-3 tbsp rum or whiskey, optional
- 1 tsp (5 g) vanilla essence
- 1 cup (120 g) all purpose flour
- 2 tbsp (10 g) cocoa powder
- 1 tsp (2.5 g) cinnamon powder, optional
- 1 tsp (4 g) baking powder
- ½ tsp (2.5 g) baking soda
- ½ cup (60 g) nuts, chopped (I used cashews, almonds and walnuts)
Cranberry Icing
- ½ cup (60 g) icing sugar
- 2–3 tbsp (30–45 g) cranberry juice
- few drops red food colour, optional
Instructions:
- Heat a pan and add the cranberry juice. Let it come to a gentle simmer and then add the dry fruits. Mix well and let this cook for 7–10 minutes until the mixture looks thicker. You can use any dry fruits you like, I used chopped cranberries, cherries, strawberries, raisins and tutti frutti. Apricots, blueberries or blackberries work just as well. Once done, set this aside to cool slightly.
- In a small pot, add butter along with the spices. I used cinnamon, a grating of nutmeg, few cloves and one star anise. Cook on low heat, stirring frequently until the butter browns and smells toasty and caramely. Take it off the heat, add grated or sliced ginger and let it cool to room temperature. This allows the ginger to infuse into the butter.
- Once cooled, strain the brown butter into a bowl with the brown sugar. Mix well until most of the sugar has dissolved.
- In a large bowl, add all the dry ingredients: all purpose flour, cinnamon, cocoa powder, baking soda, baking powder and a pinch of salt (only if using unsalted butter).
- Add the wet ingredients to the dry mixture: hung curd or thick yogurt, the brown butter–sugar mixture and vanilla extract. Mix well until combined.
- Add the slightly cooled cranberry dry fruit mixture, a splash of alcohol if using and chopped nuts. I used cashews, almonds and walnuts. Gently fold everything together with a spatula until you have a thick, even batter.
- Transfer the batter to a greased, parchment lined baking dish and smooth out the top. Bake in a preheated oven at 180°C for 50–60 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely.
- To make the icing, mix powdered sugar with cranberry juice until smooth. I also added a little red food colouring which is completely optional.
- Pour the icing over the cooled cake and let it sit for a while so the icing can set. Once set, slice and enjoyy!
Recipe Video
Leave a Comment
January 8, 2026
excellent recipe I tried twice
December 28, 2025
Miss Shivangi never misses, it was literally PERFECT (I reduced the sugar a bit tho, since the icing has enough sugar for my taste)
December 25, 2025
Prefect recipe love it 😍😍
