Plum Cake is a timeless holiday treat, beloved for its rich blend of dried fruits, nuts, and aromatic spices.
Traditionally enjoyed during the festive season, this cake is not just a dessert but a celebration in itself.
Made with a delightful mix of black raisins, plums, and walnuts, this recipe brings together the comforting flavors of the season in every bite.
Whether you’re preparing it for a special occasion or just craving a slice of something sweet, this homemade plum cake is sure to impress with its moist texture and deep, flavorful notes.
Plum Cake
Indulge in the rich, festive flavors of this homemade plum cake—a perfect blend of sweet, tangy, and nutty delights. 🍰
Ingredients
- 1.5 cups Black Raisins
- 1 cup Dried Plums (Prunes)
- 1 cup Walnuts, chopped
- 2 cups Grape Juice or Rum (if preferred)
- 1/2 cup Sugar
- 1/4 cup Water
- 1/2 cup Boiling Water
- 1 inch Cinnamon Stick
- 4 Cloves
- 3 Cardamom Pods
- 2 cups All-Purpose Flour
- 2 cups Sugar
- 1 cup Melted Butter
- 5 Eggs
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Vanilla Extract
Instructions:
1. Soak the Fruits:
- Combine the black raisins, dried plums, and walnuts in a bowl.
- Pour in the grape juice or rum, ensuring the fruits and nuts are fully submerged.
- Cover and let soak for at least 24 hours for the best flavor.
2. Prepare the Sugar Caramel:
- In a saucepan, heat 1/2 cup of sugar with 1/4 cup of water over medium heat.
- Stir until the sugar dissolves and turns into a golden-brown caramel.
- Carefully add 1/2 cup of boiling water, stirring constantly. Set aside to cool.
3. Grind the Spices:
- Grind the cinnamon, cloves, and cardamom into a fine powder. Set aside.
4. Prepare the Cake Batter:
- Preheat your oven to 350°F (180°C).
- In a large bowl, cream together the melted butter and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and the cooled sugar caramel.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground spices.
- Gradually fold the dry ingredients into the wet mixture.
- Add the soaked fruits and nuts (along with any remaining soaking liquid) to the batter and mix well.
5. Bake the Cake:
- Grease a 9-inch cake pan and line the bottom with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
FAQs:
1. Can I use different fruits or nuts in this recipe?
Yes, you can substitute the black raisins, plums, and walnuts with other dried fruits and nuts like cranberries, apricots, or pecans.
2. How long can I store the plum cake?
The cake can be stored in an airtight container for up to 1 week at room temperature or refrigerated for up to 2 weeks.
3. Can I make this cake alcohol-free?
Absolutely! Using grape juice instead of rum will give you a delicious, non-alcoholic version of this plum cake.
4. Is it necessary to soak the fruits for 24 hours?
Soaking for 24 hours enhances the flavors and moisture of the cake, but you can soak for at least 4-6 hours if you’re short on time.
5. How do I prevent the cake from drying out?
Be sure not to overbake the cake. Check for doneness around the 70-minute mark and cover the cake with foil if it begins to brown too quickly.
