Plum cake is a rich, dark fruit cake made with soaked dry fruits, nuts, caramel syrup, and warm spices. Despite the name, it usually contains no fresh plums. This traditional cake improves in flavor over time and is a festive favorite.
Ingredients
- All-purpose flour (maida) – 1½ cups
- Eggs – 3 (room temperature)
- Sugar – ¾ cup
- Butter – ¾ cup (softened)
- Mixed dry fruits (raisins, dates, tutti frutti, cherries) – 1½ cups
- Cashew nuts & almonds (chopped) – ½ cup
- Orange juice or grape juice – ¾ cup (for soaking fruits)
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Cinnamon powder – 1 tsp
- Nutmeg powder – ¼ tsp
- Clove powder – ¼ tsp
- Vanilla essence – 1 tsp
- Salt – a pinch
Preparation
- Soak mixed dry fruits in orange or grape juice overnight or at least 6 hours.
- Preheat oven to 170°C (340°F). Grease and line a cake tin.
- Cream butter and sugar until light and fluffy.
- Add eggs one by one, beating well after each.
- Add vanilla essence and mix.
- Sieve flour, baking powder, baking soda, salt, and spice powders.
- Fold dry ingredients gently into the batter.
- Add soaked fruits and nuts along with leftover soaking liquid.
- Mix gently without overbeating.
- Pour batter into cake tin and tap gently.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool completely before slicing.
Tips
- Toss dry fruits in a little flour before mixing to prevent sinking.
- Cover cake with foil if top browns too fast.
- Tastes better after resting for 1–2 days.
Variations
- Add caramel syrup for darker color.
- Replace juice with rum for traditional Christmas plum cake.
- Add dried figs or apricots for richer taste.
Health Benefits
- Gives quick energy
- Good source of dietary fiber
- Helps improve digestion
- Contains iron from dry fruits
- Supports heart health due to nuts
- Rich in antioxidants from spices
- Provides protein from eggs
- Helps improve mood and satisfaction
- Healthier when prepared at home