Ingredients
Ingredients (for 1 medium cake, 8-inch tin)
Dry Ingredients
- 1 ½ cups (180 g) All-purpose flour (maida)
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- Salt – a pinch
- ½ tsp Mixed spices (optional: cinnamon, nutmeg, clove)
Fruits & Nuts
- 1 cup (fresh or soaked dried) Chopped plums
- ½ cup Chopped nuts (cashews, almonds, walnuts)
- ½ cup Raisins or sultanas
Wet Ingredients
- ¾ cup (170 g), softened Unsalted butter
- ¾ cup (150 g) Sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- ¼ cup (60 ml) Milk
Optional
- Brandy or plum wine – 2 tbsp (for soaking fruits or brushing cake)
Directions
Plum Cake is a timeless classic that brings warmth, flavor, and festive cheer to any occasion. This recipe combines the richness of a moist, buttery cake with the natural sweetness of juicy plums, the crunch of assorted nuts, and the chewiness of raisins. Each slice is infused with aromatic spices like cinnamon, nutmeg, and cloves, making it an irresistible treat during the holiday season.
The magic of this plum cake lies not only in its flavors but also in its preparation. By soaking dried plums in brandy or plum wine and tossing them with a little flour before adding to the batter, you ensure they are evenly distributed and don’t sink to the bottom during baking. The cake itself is light, tender, and perfectly spiced, offering a delightful balance between sweetness and warmth.
Brushing the baked cake with a little brandy or plum wine after baking adds an extra layer of aroma and helps preserve its moistness, making it ideal to prepare in advance for Christmas or festive gatherings. Over 24–48 hours, the flavors develop beautifully, allowing the cake to become even more rich, aromatic, and flavorful.
Whether served as a dessert after a holiday feast, enjoyed with a cup of tea or coffee, or gifted to friends and family, this plum cake is a crowd-pleaser. Its festive look, studded with plums and nuts and lightly dusted with powdered sugar or adorned with holly leaves and cinnamon sticks, makes it a centerpiece on any dessert table.
This plum cake is not just a dessert; it’s a celebration of tradition, flavors, and the joy of sharing sweet moments with loved ones. Perfect for Christmas, New Year, or any special occasion, it promises to fill your home with delightful aromas and your heart with holiday spirit.
Here’s an approximate nutritional information for one slice of an 8–10 serving Plum Cake (standard recipe with butter, sugar, eggs, plums, nuts, and raisins):
| Nutrient | Per Slice (1/10th of cake) |
|---|---|
| Calories | 320–350 kcal |
| Carbohydrates | 40–45 g |
| Sugars | 20–25 g |
| Protein | 4–5 g |
| Fat | 15–18 g |
| Saturated Fat | 8–10 g |
| Fiber | 2–3 g |
| Cholesterol | 60–70 mg |
| Sodium | 120–150 mg |
Note:
Values are approximate and can vary depending on the exact amounts of butter, sugar, nuts, and plums used.
Using less sugar, substituting some butter with oil, or using low-fat milk can slightly reduce calories and fat.
Adding more nuts increases protein and healthy fats.
⚠️ Warning: This recipe includes rum or brandy to soak fruits and enhance flavor. Pungu’s Kitchen does not encourage alcohol consumption. The use of alcohol may not be suitable for children, pregnant or breastfeeding women, or anyone avoiding alcohol. You can omit it or substitute with fruit juice or non-alcoholic alternatives.
📌 Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Individual results may vary depending on the exact ingredients, measurements, and preparation methods used. This recipe is for informational and culinary purposes only and is not a substitute for professional dietary advice. Please consult a qualified nutritionist or healthcare professional if you have specific dietary concerns or health conditions.
Steps
1 Done | Prep the fruitsIf using dried plums, soak them in brandy or warm water for 30–60 minutes. Mix plums, nuts, and raisins with 1–2 tbsp flour. This prevents them from sinking in the batter. |
2 Done | Preheat ovenPreheat to 175°C (350°F). Grease and line an 8-inch cake tin with parchment paper. |
3 Done | Cream butter and sugarBeat butter and sugar until light and fluffy (~3–4 minutes). |
4 Done | Add eggs and vanillaBeat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract. |
5 Done | Combine dry ingredientsSift together flour, baking powder, baking soda, salt, and spices. Fold into the wet mixture alternately with milk, starting and ending with flour. |
6 Done | Add fruits & nutsGently fold in floured plums, nuts, and raisins. |
7 Done | Bake the cakePour batter into the prepared tin and smooth the top. Bake for 45–55 minutes or until a skewer inserted comes out clean. |
8 Done | Cool & storeLet the cake cool in the tin for 10 minutes, then transfer to a wire rack. Brush with brandy or plum wine if desired. |
9 Done | TipPlum cake tastes best when allowed to rest for 24–48 hours—flavors develop and cake becomes moist. ⚠️ Warning: This recipe includes rum or brandy to soak fruits and enhance flavor. Pungu’s Kitchen does not encourage alcohol consumption. The use of alcohol may not be suitable for children, pregnant or breastfeeding women, or anyone avoiding alcohol. You can omit it or substitute with fruit juice or non-alcoholic alternatives. |
