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Christmas Plum Cake
Bhuban Mohan Mridha

  • Soak the dry fruits in red wine and rum. Store for close to a month.
  • hip sugar and margarine till it is nice and creamy.
  • Mix the flour and chocolate together in the cut and fold method.
  • Into this flour and chocolate, add the sugar and margarine mix. Whip till they are creamed nicely.
  • Add the soaked dry fruits.
  • Add some caramel, for the colour.
  • Bake at 220 degree Celsius for half an hour.
Serves 2

Flour 2 kg
Chocolate 2 kg
Sugar& 4 kg
Margarine 4 kg
Dry fruits



1 kg

Tutti frutti

2 kg

Dry red cherry 

1 kg

Dry figs

2 kg


2 kg

Red wine (Sula)

2 bottles (650 ml each)

Rum (Bacardi)

2 quarter bottles (180 ml each)
Cardamom powder ½ kg
Nutmeg powder

½ kg

Colouring some caramel

Bhuban Mohan
Mridha is Executive Chef at Apollo Health City, Hyderabad


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