1/4 kg Eggless Plum Cake

1Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

2In a mixing bowl, cream together the softened butter and brown sugar (150 g) until light and fluffy.

3Add the milk and vanilla extract (1 tsp) to the butter-sugar mixture and mix well until combined.

4In another bowl, sift together the all-purpose flour (250 g), baking powder (1 tsp), baking soda (½ tsp), ground cinnamon (1 tsp), ground nutmeg (½ tsp), ground cloves (¼ tsp), and salt (¼ tsp).

5Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

6Fold in the mixed dried fruits (200 g), chopped nuts (50 g), and lemon juice (1 tbsp) into the batter until evenly distributed.

7Pour the batter into the prepared cake pan and smooth the top with a spatula.

8Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

9Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.