Traditional Christmas Plum Cake (Anglo-Indian)

Ingredients

• 1 cup (2 sticks/225g) Unsalted butter, at room temperature (Original called for 4 pounds; scaled to modern proportions)
• 1 cup (200g) Granulated sugar (Original called for 2 pounds)
• 1 cup (150g) Raisins, cleaned and dried (Original called for 2 pounds)
• 1 cup (150g) Dried currants, cleaned and picked (Original called for 2 pounds)
• 1 cup (100g) Blanched almonds, sliced very fine (Jordan almonds preferred; original called for 2 pounds)
• 2 tablespoons Candied ginger, finely chopped (Part of mixed candied fruit)
• 2 tablespoons Candied citron, finely chopped (Part of mixed candied fruit)
• 2 tablespoons Candied orange peel, finely chopped (Part of mixed candied fruit)
• 2 tablespoons Candied lemon peel, finely chopped (Part of mixed candied fruit)
• 2 tablespoons Candied pumpkin, finely chopped (Traditional Anglo-Indian ingredient; can substitute with more citron)
• 1 teaspoon Ground cinnamon (Finely pounded and sifted)
• 0.5 teaspoon Freshly grated nutmeg (Finely grated)
• 0.5 teaspoon Dried orange peel, ground (Finely pounded and sifted)
• 2 teaspoons Caraway seeds, cleaned (Traditional English addition)
• 0.5 teaspoon Ground mace (Finely pounded and sifted)
• 1.5 cups (190g) All-purpose flour, sifted (Original called for 1.5 pounds)
• 0.5 cup (85g) Semolina (soojee/rava) (Traditional Indian addition for texture)
• 10 eggs Large eggs, separated (Original called for 40 eggs; scaled proportionally)
• 0.25 cup (60ml) Good quality brandy (Best quality available)

Instructions

1. 1Line two 8-inch round cake pans or one 9x13-inch pan with parchment paper and butter generously. Preheat oven to 325°F (165°C).
2. 2Ensure all raisins and currants are cleaned, picked over, and completely dry. Finely slice the blanched almonds. Finely chop all candied fruits (ginger, citron, orange peel, lemon peel, and pumpkin) into small pieces and ensure they are well dried. Set aside.
3. 3Carefully separate all 10 eggs, placing yolks in one large bowl and whites in another large, clean bowl. Ensure no yolk gets into the whites.
4. 4In a very large bowl, combine the sugar and room-temperature butter. Break up any lumps in the sugar. Add the egg yolks one at a time, beating constantly and vigorously. Continue mixing briskly without stopping for at least 15 minutes until the mixture is light, fluffy, and well combined. This requires continuous, energetic beating.
5. 5While the butter mixture is being beaten (or immediately after if working alone), beat the egg whites vigorously and continuously for 15-20 minutes until stiff peaks form. In the original method, this was done simultaneously by a second person. Use an electric mixer if available to save effort.
6. 6To the butter-sugar-yolk mixture, add all the ground spices: cinnamon, nutmeg, dried orange peel, caraway seeds, and mace. Mix thoroughly for 2-3 minutes until evenly distributed.
7. 7Gradually dredge in the sifted flour and semolina in small quantities, mixing well after each addition. This should take about 5 minutes. Ensure the mixture remains smooth and well combined.
8. 8Add the currants, raisins, all the candied fruits, and sliced almonds to the batter. Mix thoroughly for 5-7 minutes, ensuring the fruits and nuts are evenly distributed throughout the batter.
9. 9Pour in the brandy very gradually, adding it in small quantities (about 1 tablespoon at a time) while mixing continuously. This should take about 2 minutes to incorporate fully.
10. 10Add the well-beaten egg whites to the batter. Stir very briskly and vigorously for 3-4 minutes to achieve a perfect mixture, ensuring the whites are completely incorporated throughout the batter. Work quickly but thoroughly.
11. 11Immediately pour the batter into the prepared pans, filling them about 2/3 full. Transfer to the preheated oven without delay. Bake at 325°F (165°C) for 60-75 minutes, or until a skewer inserted in the center comes out clean. The cake should be golden brown and firm to the touch.
12. 12Remove cakes from oven and let cool in pans for 15 minutes. Turn out onto wire racks and cool completely. Once cooled, wrap tightly in parchment paper and store in an airtight container. The cake improves with age and can be stored for several weeks. Brush with additional brandy weekly if desired for a more mature flavor.