Ragi Plum Cake

This ragi plum cake is a simple, wholesome twist on the classic fruit cake. Made with ragi flour, brown sugar, cocoa, and ghee, it’s rich yet naturally balanced. The dry fruits are soaked in warm water with a spoon of brown sugar, giving the cake a soft, moist texture, Perfect for a festive treat or an everyday snack.

Ingredients

Ragi flour – 1 cup

Brown sugar – 1 cup

Ghee – ½ cup, melted

Cocoa powder – 2 spoon

Mixed dry fruits & nuts (cashew nuts, brown and black raisins, dried figs, cherries, cranberries, melon seeds, pumpkin seeds)– ½ cup

Tutti‑frutti – ¼ cup

Milk – ¾ to 1 cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Preparation Steps

1. Soak the dry fruits & nuts

Take your chopped dry fruits, tuti fruti and nuts.

Soak them in warm water mixed with 1 spoon of brown sugar.

Let them sit for 15–20 minutes so they soften and plump up.

2. Mix the dry ingredients

In a bowl, whisk together ragi flour, cocoa powder, baking powder, and baking soda. 

3. Combine the wet ingredients

In another bowl, whisk melted ghee and brown sugar powder until smooth.

Pour in the milk gradually and mix well.

4. Make the batter

Fold the dry mixture into the wet mixture gently.

Add the soaked fruits (along with the soaking water). 

The batter should be thick but pourable.

5. Bake

Preheat oven to 170°C.

Grease a cake tin with ghee and dust lightly with flour.

Pour in the batter and tap the tin to release air bubbles.

Bake for 30–40 minutes, or until a toothpick comes out clean.

6. Cool & serve

Let the cake cool completely before slicing.

Enjoy the rich, wholesome, ragi‑based plum cake.