Plum Cake is almost synonymous with Christmas. The festival is incomplete without this dark, flavourful cake loaded with nuts. Plum cake refers to a wide range of cakes made with either dried fruit (such as currants, raisins, or prunes) or with fresh fruit.
There is a wide range of popular plum cakes and puddings. Since the meaning of the word “plum” has changed over time, many items referred to as plum cakes.
Plum cakes originally refers to the early type and style of fruit cake in England and is served widely across the globe, including India, around the holiday season and festival of Christmas. You can serve it post dinner as a dessert or just along with the evening cup of hot tea.
plum cake is prepared using plum as a primary ingredient. In some versions, the plums may become jam-like inside the cake after cooking.
INGREDIENTS for Plum cake:-
- 1 cup plain flour
- 1/2 cup chopped cashew nuts
- 1/4 cup black raisins
- 1/2 cup mixed dry fruits (dates, cherries, orange peels, etc)
- 1/2 cup white sugar (for sugar syrup)
- 3/4 cup white sugar (for cake batter)
- 2/3 cup unsalted butter, at room temperature
- 3 eggs
- 1/2 tsp cinnamon powder
- 1/4 tsp clove powder (see notes)
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
INSTRUCTIONS for making Plum cake:-
- In a pan on medium heat, melt 1/2 cup sugar slowly.
- It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don’t let it burn.
- Turn off heat and add about 1/4 cup water. The sugar will harden.
- Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve.
- This will take around 10 mins.
- Let this cool and set aside.
- Pre-heat oven to 350F / 180C.
- Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don’t sink to the bottom of the batter while baking. Set aside.
- Mix the remaining flour and baking powder, spices, and salt until well combined.
- Beat the butter and 3/4 cup sugar until fluffy – about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
- Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
- Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs.
- Start checking from 45 mins to see if the cake is done.
- The top will look like it’s overdone but don’t worry, make sure the inside is also completely cooked.
- Dust with icing sugar when the cake is completely cooled