Table of Contents
Introduction:
Plum cake is a rich, flavorful treat, often enjoyed during festive seasons. Whether you’re making a traditional Christmas plum cake or a moist, fruit-filled delight for any occasion, follow these steps to ensure a perfect bake every time!
Ingredients You’ll Need:
- 1 cup all-purpose flour
- ½ cup unsalted butter (softened)
- ½ cup sugar (brown or white)
- 2 eggs
- ½ cup yogurt or buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ cup chopped dried plums (or prunes)
- ½ cup mixed dried fruits (raisins, cranberries, figs, etc.)
- ¼ cup chopped nuts (walnuts, almonds, cashews)
- 2 tablespoons orange juice or rum (for soaking dried fruits)
- A pinch of salt
Step-by-Step Instructions:
1. Soak the Fruits
- Soak dried plums and mixed fruits in orange juice or rum for at least 4 hours (or overnight for best results). This enhances flavor and keeps the cake moist.
2. Prepare the Cake Batter
- Preheat your oven to 170°C (340°F). Grease and line a baking pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and yogurt/buttermilk.
3. Combine Dry Ingredients
- In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, mixing gently to avoid overmixing.
4. Add Fruits & Nuts
- Toss the soaked fruits and nuts in a little flour (to prevent them from sinking).
- Gently fold them into the batter.
5. Bake the Cake
- Pour the batter into the prepared cake tin. Smooth the top with a spatula.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy with tea, coffee, or as a festive dessert!
Tips & Tricks for a Perfect Plum Cake
✔ Use Good-Quality Fruits: Fresh, plump dried fruits add natural sweetness and moisture to the cake.
✔ Soak the Fruits Well: Soaking prevents dryness and adds depth to the flavor.
✔ Don’t Overmix: Overmixing can make the cake dense. Gently fold the ingredients for a light texture.
✔ Check for Doneness: Every oven is different, so always test with a toothpick before removing the cake from the oven.
✔ Store Properly: Wrap the cake in cling film or an airtight container to keep it moist for days.
Now, you’re ready to bake the perfect plum cake! Enjoy baking and happy eating! 😊🍰
Frequently Asked Questions (FAQs)
- Can I make plum cake without eggs?
Yes! You can substitute eggs with mashed bananas, applesauce, or flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg). Yogurt or buttermilk also works well for a moist texture. - How long should I soak the dried fruits?
For the best flavor and moisture, soak the dried fruits overnight. However, if you’re short on time, soaking them for at least 4 hours in orange juice or rum will still enhance the taste. - Why do my dried fruits sink to the bottom of the cake?
To prevent this, coat the soaked fruits with a little flour before adding them to the batter. This helps distribute them evenly throughout the cake. - How do I store plum cake to keep it fresh?
Wrap the cake tightly in cling film or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. - Can I use fresh plums instead of dried plums?
Yes, but fresh plums contain more moisture, which may slightly alter the cake’s texture. If using fresh plums, reduce the amount of liquid (yogurt/buttermilk) slightly to balance the moisture.