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After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some variations to that but the cake ended up very bad I didn't get the Pic of it. Here is the recipe of what I did

750 Gram Mixed dry fruits (raisins, black currants, cranberries) mixed it in grape juice and left it overnight
1 1/2 cups All purpose flour
1 Zest of lemon
1 Zest of orange
1/4 tsp Clove powder
1/2 tsp Ginger powder
1/2 tsp Cinnamon powder
50 Gram Tuti fruity
250 Gram Butter - I used melted butter
200 Gram Brown sugar
1/2 tsp Baking powder
100 Gram Almond powder
1 tsp Vanilla essence

I did not use eggs in this recipe.

I mixed all the above said ingredients and the batter was thick for me so I added little hot water and then added some more melted butter to it. Then greased a pan and baked it using a pressure cooker.

After some time when I checked the cake it was very light brown in color and it was cooked all the sides so I took it out. After some time when I checked I could see the bottom of the cake was exactly the same color what i was expecting dark brown color. Also when I tried cutting the cake it was not in a proper form. It started breaking in to small pieces.

I am not sure of what is wrong in this. For brown color I can try caramelizing the white sugar. But I am not sure why It broke in to pieces. Can anyone please help me me to correct my mistake. I want to make this again next week. Thanks for your help.

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    What was the original recipe? Why didn't you stick to it?
    – GdD
    Commented Dec 5, 2018 at 9:33
  • The above list is the original one but we don't eat eggs so I tried to make it with out eggs. Also I have tried several other cakes with out egg it came out really well.
    – user23599
    Commented Dec 5, 2018 at 11:18
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    Just for clarification: You picked a recipe you never made before and left out the eggs, or you changed a recipe that you (successfully) made before? And did the original recipe call for melted butter, or was that another modification of yours?
    – Stephie ♦
    Commented Dec 5, 2018 at 12:15
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    And did the original recipe say “bake in a pressure cooker” or was it designed for an oven?
    – Stephie ♦
    Commented Dec 5, 2018 at 12:19
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    @Spagirl I was asking for clarification, because like swapping ingredients changing the method can (and probably will) have an influence. I absolutely know that this oven alternative is common in some regions.
    – Stephie ♦
    Commented Dec 7, 2018 at 6:10

2 Answers 2

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Without butter creamed into the sugar (soft but not melted), there is almost nothing to give the cake structure. A pound cake would have 200g to 250g of flour and 4 eggs. Even supposing 4 eggs in the original recipe, 750g of fruit is a lot for this amount of batter to support.

Ground almond can be a reasonable substitute for flour in cakes (you don't want gluten development), but for a heavy fruit cake like this, I would suggest flour.

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  • Hi Mark thanks for your reply but I have tried other cakes as well with out eggs and I got the perfect texture and taste. I am not sure as why not this.
    – user23599
    Commented Dec 5, 2018 at 11:19
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just because some earlier experiments in removing eggs from an egg-based cake recipe succeeded does not mean it always will. Eggs play different roles in different cakes. I think here it plays in structure-building and without eggs it would fall apart. If you want to have eggless plum cake I would advise you to start with a recipe that is eggless.

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