A Christmas celebration in India often feels incomplete without the rich, aromatic plum cake. Infused with spices, loaded with dry fruits, and traditionally soaked in rum or brandy, this holiday treat is a staple in many households. For those who prefer a non‑alcoholic version, the fruits can be soaked in orange juice or sugar syrup — the result is equally delightful.
1 cup mixed dried fruits
½ cup rum or orange juice (for soaking)
½ cup softened butter
1 cup brown sugar
3 large eggs
1½ cups all‑purpose flour
1 tbsp ground cinnamon
½ tbsp ground nutmeg
½ tbsp ground ginger
¼ tsp salt
½ cup crushed almonds and walnuts (optional)
Soak the fruits: Place dried fruits in rum or orange juice for a few hours or overnight to plump them up and infuse flavor.
Cream butter and sugar: Beat together until light and fluffy — this adds air and ensures a moist cake.
Add eggs: Incorporate one egg at a time, beating well after each addition to avoid curdling.
Prepare dry mix: In a separate bowl, combine flour, cinnamon, nutmeg, ginger, and salt.
Combine: Gently fold the dry mix, soaked fruits, and nuts into the wet mixture. Avoid overmixing to prevent gluten development.
Bake: Pour the batter into a greased and lined 9‑inch round tin. Bake at 150°C for 1½–2 hours, or until a toothpick inserted in the center comes out clean.
Use fresh spices and quality butter for the best flavor.
Do not overmix the batter — gentle folding keeps the cake tender.
Age the cake: Wrap in parchment paper and store in an airtight container for a few days. This allows flavors to mature and keeps the cake moist.
With its rich aroma and festive flavor, this plum cake is sure to impress your friends and family. Serve it sliced with warmth and joy, and let the holiday spirit shine through every bite.