Monday, 15 July 2013

Eggless Plum cake recipe| Fresh plum cake in pressure cooker |no butter recipe

Recently i have developed an interest for baking cakes that too in a pressure cooker.These ones are especially for those who dont own a microwave but yet have a desire to make cake at home.

you can check out below eggless pressure cooker cakes in my blog

Eggless chocolate pressure cooker cake

Eggless  carrot pressure cooker cake

Eggless banana walnut  pressure cooker cake

Eggless vanilla sponge pressure cooker cake

Eggless chocolate mug cake in pressure cooker

Eggless  date (khajur) pressure cooker cake

Eggless chocolate brownie cake in pressure cooker

Last week had got a bag of fresh plums from total mall & that was when i decided to make this fresh plum cake

now plum is known as alubukhar in marathi & alubukhara in hindi.its red fleshy & juicy fruit.i am sure you to must have tasted this juicy fruit in your childhood
it is different from kerala plum cake or the christmas fruit cake in the sense that kerala plum cake has a mix of different dry fruits, candied peels and tutti fruity.

It is a very simple cake, with a vanilla-scented cake batter supporting lots of fresh, juicy plums

In fact, the cake tastes richer and more complex where it meets with the plums and has fruit juice running into it.this cake has a mild sweet & sour taste from plums .also use ripe plums for this cake or else it will taste sour.

If you want you can add coco powder to give a mild chocolate flavour to plum cake

Imp note :

Please remove cooker ring and whistle while making the cake or else your
cooker can get damaged,.use an old cooker for making this cake.


maida /all purpose flour 1.5 cup
cocoa powder 2 tbsp (optional - i had not used)
 salt a pinch

1 tsp vanilla extract
 ½ cup chopped cashews/Walnut
 ¼ tsp cinnamon powder
 pinch  of  nutmeg powder
Fresh plums (aloo bukhar)  8-10 pitted
Milk - 1 tbsp (just for brushing the top)
yogurt(Curd) - 1 cup  {Use curd at room temperature}
Granulated Sugar -1 cup (You can use 3/4 cup if you dont like sweet cake)
 Baking soda - 1/2 tsp
 Baking powder - 1 and 1/4 tsp
 Cooking oil - 1/2 cup


1.Grease the cake tin with a little butter or oil.

 2. Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker  you wont need it throughout the process. . Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)

3. Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter.

4. wash plums and chop finely .Sieve maida twice and keep aside.With a hand whisk cream sugar and curd until sugar completely dissolves.

5.Add baking powder, baking soda to the creamed mixture and mix well. you can see the bubbles appearing. Now add vanilla essence,cinnamon powder and grated nutmeg ,cooking oil and mix well.

6.Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and add the chopped plums and cashews/walnut .fold these gently in the cake batter.

7. Pour the batter into this greased 6 inch pan, do not pour up to the brim, stop when the pan is 3/4th full. (The batter we have prepared will be perfectly enough to fill 3/4th of the pan).

8.•Now open the cooker and place the cake pan with batter carefully on
the separator plate and close the lid.(whistle or regulator is not needed )

9. Now switch the flame to low mode and cook for 30 to 40 minutes on low flame. To Check  if your cake has got cooked insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake  took 45 minutes  to cook.

10•When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well and would have browned nice and evenly too.

11. Allow the cake to cool down for 10mins.Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.

12.Leave aside on a wire rack until it cools down. Then cut into pieces
and serve plain or with vanilla ice cream


Tips :

1. use ripe plums for this cake or else it will taste sour .The cake will give a nice aroma when it is done. This is a basic technique to find out if the cake is done or not.

2. cut cake  into slices only after  it has cooled down completely (leaving
atleast 3-4 hours) to get firm neat slices.

3. If cooking in oven ,Bake in preheated oven at 200 degree C for 10
mins, then reduce temperature to 180 deg C and bake it for 30-35 mins
or till a fork inserted into the center of the cake comes out clean.

4. After the batter is ready, don't allow the batter to sit for more than
the preheating time as cake can turn hard.

5.while inserting fork or toothpick try checking in the center if its cooked completely or not.If  the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.

6.Use exact measurements as given above .

7. You can even do an icing on the cake .

8.Please remove cooker ring and whistle while making the cake or else your

cooker can get damaged,.use an old cooker for making this cake.

9.Do not forget to line the pan or else the cake might stick to the pan

10 dry fruits like raisins, apricots,  almonds or dry fruits of your choice can be added to the cake


  1. You have not mentioned the amount of vanilla in the cake in the ingredient list. I am trying to make it without vanilla and salt(since I forgot it). If you add it, then the next time, I can try with it.

  2. hi

    Updated in recipe.thanks for your comment