BM # 4 DAY 7: Eggless Plum Cake

Ingredients:
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mixed dried fruit (dried apricots, figs, cranberries, black and golden raisins, currants, walnuts and cashews)
1 cup brown sugar
1 cup butter(2 sticks)
1 tablespoon golden syrup or maple syrup or date syrup
Finely grated zest from one orange
1 cup water
1 teaspoon baking soda
2 tablespoon yogurt
1 1/2 teaspoon vanilla extract
1/4 teaspoon each ground cinnamon, nutmeg, cloves powder,ginger powder
1 cup smoothly mashed potato


Directions :
1.Grease the base and sides of a deep 8” round cake tin and line the base with parchment paper.
2. In a large bowl, combine the flour, baking powder, baking soda,and all the spices, mix well and sift once to make the mixture uniform.
3. In a medium sized saucepan, combine the dried fruit, sugar, butter, syrup and water and heat slowly on low heat, stirring, until the sugar dissolves. Increase the heat to medium and allow the mixture to come to a boil, reduce the heat and then simmer for 20 minutes on low heat. Remove the sauce pan from the heat, mix in the  1 tsp baking soda and allow to cool.
4. Once the mixture has reached room temperature, stir in the yogurt, vanilla extract, and mashed potato and  beat well with a whisk, until the mixture is smooth. Put in the nuts, and carefully fold in the flour mixture, mixing until well combined.
5. Spoon the cake batter into the prepared tin and smooth the top with the help of a spatula. Cover the cake with aluminium foil and bake at 180 degree centigrade/ 350 degrees F for 1 1/2 to 2 hours or until a skewer inserted in the centre of the cake comes clean.
6. Once the cake is done, allow the cake to cool completely in the tin. When the cake has cooled, place the serving plate over it and turn it upside down. Carefully remove the paper, turn it over again with the help of a plate and serve.
7. If possible, allow the cake to mature over night or atleast for 4 to 5 hours before slicing it up.