Christmas Plum cake/Fruit cake
For many of us, the Christmas Plum cake/Fruit cake is a sweet reminder of childhood festivities. In our hometown, we lovingly prepare and share the Christmas Plum cake, a cherished tradition that symbolizes joy and represents the holiday season. When one hand passes a sweet indulgence, there’s a transfer not just of the treat but also the joy, love, and festive spirit that come with it.
Seedless Raisins
Seedless raisins play a crucial role in enhancing the overall texture, flavour, and appeal of Christmas Plum cake. It contributes to the cake’s moist and dense texture. As they absorb moisture during the baking process, they become plump and juicy. This ensures a delightful contrast to the crumbly texture of the cake and adds a chewy element that is both satisfying and flavourful. They are also naturally sweet, which complements the other ingredients in the cake, reducing the need for excessive amounts of added sugars. The plump, uniformly sized raisins are evenly distributed throughout the cake, creating a visually pleasing mosaic of textures and colours.
Love fruit cake? Try our soft and flavourful Banana Cake for a delicious twist that’s perfect for any occasion!
Choice of fruits
The traditional recipes often include a mix of dried fruits like raisins, currants, sultanas, and candied peel. Dried Apricots add a sweet and tangy twist. Dried Cranberries are added for a touch of tartness and a vibrant red hue. Whether you opt for candied cherries or dried ones, cherries can bring a delightful burst of sweetness and colour to the cake. Chopped dates can contribute a natural sweetness and a chewy texture to the cake. They pair well with the spices and create a rich, caramel-like flavour. Dried Figs add a unique, earthy sweetness and a chewy texture. Prunes bring a deep, dark sweetness to the cake. Candied orange peel adds a citrusy and slightly bitter note, balancing the sweetness of the other fruits. Chop or dice these fruits into smaller pieces and fold them into the batter for a delightful surprise in every bite.
These vibrant, rich dry fruits are the heart of our traditional fruit cake, adding natural sweetness and texture to every bite!
Unlike its traditional counterpart with alcohol-soaked fruits, this version captures the essence of festive flavours, making it an ideal choice for all ages. The beauty of Christmas Plum cake lies in its versatility, allowing individuals to customize the fruits according to personal preferences. Adjust the fruit types and amounts to your taste for a balanced mix of flavours and textures.
This moist and rich slice of fruit cake is packed with flavourful dried fruits and spices.
More cake recipes.
Christmas Plum cake/Fruit cake
Ingredients
1 cup = 250ml
Fruits
- 1 ½ cup or 190 grams of black seedless raisins
- 4 chopped pitted dates
- 6 chopped dried prunes
- 5 chopped dried apricots
- 4 chopped dried figs
- 1 tbsp tutti fruiti
- 1 tsp candied orange peel or orange zest
- ¼ cup dried cranberries
- Juice of 1 big orange with pulp around 150ml
- ¼ cup water
For the caramel
- ¼ cup or 55 grams of granulated sugar
- ¼ cup or 60ml of warm water
For the cake batter
- 1 ½ cups or 185 grams of all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- ½ tsp cardamom powder
- 1 tsp baking soda
- Pinch of salt
- 100 grams room temperature softened unsalted butter
- ½ cup or 90 grams of fine grained-sugar
- 2 room temperature eggs
- 1 tsp vanilla essence
Instructions
- Preheat your oven to180°C. Line an 8-inch cake pan with parchment paper and keep it aside.
Step 1 – Preparation of fruits
- In a large saucepan add all the chopped fruits, orange juice, and water. Boil it until all the liquid is absorbed. Set it aside to cool.
Step 2 – Preparation of caramelized sugar
- Place the granulated sugar in a heavy-bottomed saucepan over medium heat. Swirl the pan gently if needed, but do not stir with a spoon.
- Watch the sugar closely as it starts to boil. The water will evaporate, and the sugar will begin to caramelize.
- Swirl the pan occasionally to ensure even caramelization. If you notice sugar crystals on the sides of the pan, you can brush them down with a wet pastry brush.
- Continue heating until the sugar turns a deep amber colour. Be careful not to let it burn, as burnt sugar can taste bitter.
- Once the caramel has reached the desired colour, immediately pour 1/4 cup of warm water (be cautious as this will splatter and release steam) and stir. Allow it to boil and then remove it from the heat and keep it aside to cool down.
Step 3 – Preparation of cake batter
- In a large bowl, sift together the flour, baking soda, salt, cinnamon, cardamom, and ginger powder. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the cooled caramel syrup and combine.
- Toss the fruits in ¼ cup of the above-mixed flour until they are well coated. This will help prevent them from sinking to the bottom of the cake during baking.
- Gradually add the remaining dry ingredients to the wet ingredients and combine with a spatula.
- Fold in the flour-coated dried fruits until evenly distributed in the cake batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes – 60 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
