- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup brown sugar (light or dark)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup molasses (for added richness)
- 1 tablespoon lemon zest (optional, for freshness)
- 1/4 cup chopped crystallized ginger (optional, for extra flavor)
Preparation:
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Prepare the Fruit Mixture:
- In a large bowl, combine the mixed dried fruits, candied orange peel (if using), chopped apricots, chopped dates, and chopped nuts.
- Pour in the dark rum, orange juice, and water. Stir well to combine, ensuring the fruits are soaked in the liquid.
- Let the mixture sit for at least 1 hour, or ideally overnight, to allow the fruits to absorb the flavors and soften. If you’re in a rush, you can soak them for 30 minutes, but the longer they soak, the better the flavor.
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Prepare the Cake Batter:
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper or wax paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large bowl, cream together the unsalted butter and brown sugar until light and fluffy. You can use a hand mixer or stand mixer for this step.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, molasses, and lemon zest.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Finally, fold in the soaked fruit mixture (along with any remaining soaking liquid) and the crystallized ginger (if using). Be sure to mix everything evenly.
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Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 1 hour 30 minutes to 2 hours or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake after 1 hour and 30 minutes. If the top starts to brown too much, cover it loosely with foil to prevent burning while the inside continues to cook.
- Once done, remove from the oven and allow it to cool completely in the pan.
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Optional: Age the Cake:
- Traditional plum cakes are often “fed” with additional alcohol for a richer flavor. After the cake cools, you can brush the top with a little more dark rum or brandy and wrap it tightly in plastic wrap. Let it sit for a few days to allow the flavors to meld together.
- For best results, let the cake sit for 3-5 days before serving, occasionally brushing with more rum or brandy if desired. This step is optional, but it does enhance the flavor.
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Serve:
- Once the cake is fully cooled (and aged, if desired), slice and serve. You can enjoy it as is or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Why This Plum Cake Is Perfect for Christmas:
- Festive Flavors: The blend of warm spices like cinnamon, nutmeg, and ginger, combined with the rich sweetness of dried fruits, makes this plum cake a true holiday treat.
- Moist and Rich: The dark rum or brandy and molasses make this cake incredibly moist, while the dried fruits add texture and bursts of natural sweetness.
- Long-Lasting: Thanks to its richness and the flavors developing over time, this plum cake actually gets better with age. Perfect for making ahead of time and enjoying throughout the Christmas season.
Tips for Perfect Plum Cake:
- Use High-Quality Alcohol: The rum or brandy you use to soak the fruits will significantly affect the flavor, so use a quality liquor you enjoy drinking.
- Customize the Dried Fruits: Feel free to swap out some of the dried fruits for your favorites, such as dried cranberries, cherries, or even raisins for a unique twist.
- Make It Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Store Properly: Store the cake in an airtight container at room temperature for up to a week. For longer storage, keep it in the fridge or freeze slices for future enjoyment.
FAQ:
Q: Can I make this cake without alcohol?
- A: Yes! You can soak the fruits in orange juice, apple juice, or tea as a non-alcoholic substitute. The cake will still be delicious but without the depth that alcohol adds.
Q: How can I make this cake more flavorful?
- A: Allowing the cake to sit for a few days, “feeding” it with extra alcohol, and letting the flavors meld together will enhance the richness of the cake. The longer it sits, the better it gets!
Q: Can I freeze the plum cake?
- A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Let it thaw before serving.
Conclusion:
This Christmas Plum Cake is a show-stopping dessert that brings all the festive flavors you crave during the holiday season. Packed with dried fruits, spices, and a touch of alcohol, this cake is a true classic that will leave everyone at your table asking for seconds. Whether you’re baking it for a family gathering, as a gift, or simply to enjoy yourself, this plum cake is sure to become a beloved tradition in your home for years to come.
