Mix until well combined, then cover the bowl with cling film and set aside overnight or a few weeks or a month or a year. The longer you soak, the richer the taste of the christmas cake. Here in this recipe, the dry fruits have been soaked for a month.
Proceed to the remaining steps once your soaked fruits are ready.
Preheat the oven to 170 C.
Sift the flour, baking powder and the spices together and keep aside.
Line the base and sides of a 9 inch springform cake pan with a layer of parchment paper, making sure the paper reaches the top of the tin. You can also optionally grease and dust the pan.
In a large bowl or a KitchenAid Stand Mixer, whisk the butter/oil and sugar together until fluffy.
Gradually beat in yogurt. Add in the flour slowly until well combined.
Finally add in the soaked dried fruits, its liquids, the chopped nuts and combine it into the flour mixture.
Don’t over beat at this stage, we just want all the ingredients to be well combined.
Spoon the above cake mixture into the springform pan and level the surface with the back of a spoon. Bake for 1 and a half hours approximately or until a skewer inserted into the centre of the cake comes out clean.
The Eggless Plum Cake typically tends to darken a lot during baking, if this happens cover the top with parchment paper or aluminum foil in the middle of the baking process.
Once the Eggless Plum Cake is baked remove it from the oven and allow it to cool completely in the pan.
Store the Christmas Cake/ Whole Wheat Eggless Plum Cake in an airtight container, wrapped in greaseproof paper and aluminium foil, for two to three months.
You can also bake the Christmas Cake/ Whole Wheat Eggless Plum Cake in smaller pans and gift them to your family and friends during the holiday season.