Easy traditional Plum cake recipe
Plum Cake: A Festive Classic Plum cake is a rich, moist holiday treat packed with dried fruits, nuts, warm spices, and a hint of booze (or fruit juice for a non-alcoholic twist). With its deep flavors and tender texture, it’s a beloved dessert that tastes even better as it matures. Perfect for festive celebrations or cozy gatherings
Equipment
- Cooling rack
Ingredients
- All purpose flour
- Sugar
- Butter
- Eggs
- Mix fruits Raisins, dates, tuti fruiti, cashews, almonds and so on
- Cinnamon powder Five Spice powder also can be used
- Vanilla essence
- Rum Or fruit juice
- Mix fruit essence Lemon + vanilla + pineapple ( a little ) essence but optional
- Caramel
- Dates
Instructions
Soak the Fruits
- Chop your dried fruits into small pieces if needed.
- Place them in a bowl and pour in the rum, brandy, or juice.
- Cover and let them soak for at least 12–24 hours. Longer soaking (up to a week) gives a richer flavor! Or even during Thanksgiving day !
Prep Your Baking Pan and Oven
- Grease a 9-inch round or square pan with butter. Line it with parchment paper to prevent sticking.
- Set your oven to 325°F (160°C). Low and slow is the secret to plum cake perfection.
Make the Batter
- Caramelize Sugar : Heat ¼ cup of sugar in a pan over medium heat until it melts and turns deep amber. Add 2 tablespoons of water and stir until smooth. Let it cool slightly.
- Mix the Wet Ingredients : Cream the butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.
- Incorporate the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and spices. Gradually fold this into the wet mixture. Stir in the caramelized sugar
Fold in the Fruits and Nuts
- Toss your soaked fruits with a tablespoon of flour (this helps them distribute evenly in the batter). Gently fold the fruits and chopped nuts into the batter.
- Pour the batter into your prepared pan. Smooth the top with a spatula.
Bake and Cool
- Bake at 190 degree celsius for 40 minutes then check again if needed more 5 minutes. Let the cake cool in the pan for 10–15 minutes. Carefully transfer it to a wire rack to cool completely.
Notes
- Top with powdered sugar, glazed cherries, or marzipan for a festive touch.