Christmas Plum Cake Recipe

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Super Moist Christmas Fruit Cake that is loaded with the goodness of Juicy Berries soaked in homemade grape juice for almost a week. Even without any alcohol, this scrumptious buttery sponge cake is packed with intense flavors.

This Buttery Soft Sponge of a plum cake has a beautiful caramel tint from the homemade caramel syrup and dark muscovado cane sugar with a hint of warm notes of Cinnamon and other whole spices to keep you warm and cozy during cold Winter days.

This Recipe is my yearly ritual which i enjoy making every Christmas. I never liked the taste of store bought Plum Cakes but fell in love with the homemade recipe which includes the choice of dry fruits that we like and the buttery moist sponge with it makes it a perfect Christmas Fruit Cake!

Christmas Plum Cake Recipe

Christmas Plum Cake Recipe using juicy dry fruits soaked in homemade grape juice for almost a week, caramel tinted from the caramel syrup and the intense flavor of dark muscovado cane sugar.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients

FOR DRY FRUITS SOAKING ( Soak atleast for 1 -7 Days Refrigerated )

  • 1/2 Cup | 60gms Dried Cranberries
  • 1/2 Cup | 75gms Black Raisins
  • 1/4 Cup | 40gms Golden Raisins/Sultanas
  • Mixed Dry Fruits ( I used 2 Dried Kiwis, 3 Prunes, 1 Apricot, 6 cherries, 1 Tbsp Dried Blueberries, 1 Candied Ginger)
  • 1/2 Tsp Freshly grated Orange Zest
  • 1 Cup Homemade Grape Juice (should immerse the fruits)

CARAMEL SYRUP

  • 1/2 Cup White Sugar
  • 2 Tbsp Water
  • 1/2 Cup Hot Boiling Water
  • Lemon juice 1 Tsp

FOR THE CAKE BATTER

  • 2 Cups | 240gm All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 TSP Cinnamon Powder
  • 1/2th TSP Each of DRY GINGER, CARDAMOM, NUTMEG, CLOVE POWDER
  • Unsalted Butter 3/4 Cup + 2 Tbsp | 200 gms, room temp
  • DARK Muscovado /Brown Sugar 1 Cup | 200gm
  • 4 Eggs, at Room Temperature
  • 2 Tsp Vanilla Essence
  • Caramel syrup
  • Grape Juice 3-4 Tbsp
  • 2 Cups Soaked Dry Fruits
  • 3/4 Cup chopped Nuts (I used 1/2 Cup Cashews and 1/4 Cup Almonds)

Instructions

  • Prepare an 8 Inch round pan ahead for baking, grease with oil and place a parchment paper. Prepare an aluminium coverΒ as well (to be placed after 60mins of baking on top of the tin to prevent burnt top due to the caramel syrup).
    tin
  • Sift together the Flour, Baking powder, Soda, Salt and spices. Sifting the dry ingredients helps to have a finer softer crumb.
  • Sieve the pre soaked dry fruits to get the juice out of it and reserve this juice to brush and add to the cake later. Check the post related to how i soaked my dry fruits. Click hereΒ https://theartisticcook.com/how-to-soak-fruits-for-christmas-plum-cake/
    If the dry fruits were refrigerated then allow to come to room temperature before adding to the cake batter. I soaked them for almost a week refrigerated. I gave them a mix every two days.
  • Dry roast the cashews and almonds, then chop them into small bits. Cutting them small gives a good mouthfeel when you bite into each slice. You can add any other dried fruits like walnuts or pistachios etc.
  • MIx the Nuts with the sieved soaked dry fruits. Add 2-3 Tbsp of the dry ingredients to prevent them from sinking to the cake bottom during baking.

To Prepare the Caramel Syrup

  • Heat Sugar and Water on LOW Flame till the sugar caramelizes and turns into a beautiful amber color. Do not let it burn though. Keep tilting the pan to mix the sugar evenly, do not use a spoon.
  • Once color changes to dark golden, switch off the flame and immediately pour hot water from the sides bit by bit slowly. Be careful of hot splashes. Switch on flame and add lemon juice to prevent further crystallization.
  • Let the syrup cook for 9-10mins on LOW flame till it gets bit thick. Do not let it become too thick though. Let it cool down a bit before adding to the cake batter. If it becomes too hard, then add some hot water and heat it again.

To prepare the CAKE BATTER

  • Beat the butter till smooth for a few seconds. Ensure the butter is at room temperature only.Add Dark Muscovado Sugar and mix with a spatula to remove any lumps. Then Beat with the beater till well incorporated.
    You can use Brown sugar or white sugar instead but dark muscovado sugar gives a darker tint and a lovely intense flavor to the sponge.
  • Add the Eggs one at a time mixing each egg till well incorporated.
  • Add Vanilla Essence and the Caramel Syrup.
  • Fold the Dry Ingredients into the batter in three batches gently without knocking the air out from the eggs.
  • Add the Grape Juice and fold the dry fruits at the end.
  • Transfer the cake batter into the tin and level it out with a flat spatula or back of a spoon. Decorate with dry fruits or nuts at the top if you wish.
    BAKE@180C for 75-80 MINS or till toothpick inserted comes clean. Cover the top Lightly with an Aluminium Foil after 60mins of Baking to prevent the top from getting burnt.Β Β Β I used a Round Baking Tin of 8inchs. Baking Time may vary depending on the Oven or the Tin used. Weight of the Cake was 1.37Kg.
  • Once cake is baked and still hot, poke few holes with a toothpick and pour 1-2 Tbsp of the leftover Rum all over the cake. Allow the cake to cool down completely.
  • Demould the cake and wrap it in a parchment paper first, then wrap it tight with a Cling Wrap. Lastly Wrap it with an Aluminum foil and keep it stored in an airtight container either at room temperature or refrigerated. This way of packing helps in preventing the cake to go dry and preserve its moistness.
    If room temperature, a plum cake will stay good only for a few days while if refrigerated for upto 10-12 days. If kept in the freezer, for up to 3 months. Plum cakes made with rum however lasts upto an year.
  • Feed the Cake again with grape juice next day and allow it to absorb it for sometime before serving it.

Video

Notes

Place the wrapped cake in an airtight container. Keep it on the kitchen counter in a cool and dry corner away from sunlight or keep refrigerated if not consuming it within 3 days. I usually keep it at room temperature first two days and later store it in the refrigerator or freezer.Β 
The choice of dry fruits matter a lot in the taste of the cake, i like to use dried cranberries and black raisins in more qty in compared to the other berries. These gives a rich taste without making the cake too sweet. Using Prunes and dried blueberries also gives a wonderful taste. Use candied ginger and orange peel to balance the sweetness. I omitted tutti frutti as i dont like the taste but you can add if you want to. Instead i opted for Apricot, Dried Kiwi and Glazed Cherries for some color.
Try to chop the dry fruits into small bits for a good texture and taste. I personally do not like biting into whole raisins or dry fruits in a cake slice so i take care in chopping them small. It also helps in releasing their natural juices out.
Use homemade grape juice for better taste. You can use Orange Juice too. Only ensure it is sweet.
Β 
Course: Dessert
Cuisine: Indian
Keyword: christmas cake, christmas fruit cake, christmas plum cake recipe, fruit cake, grape juice, no alcohol, no rum, plum cake recipe

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theartisticcook on Instagram and hashtag it #theartisticcook . I would love to see it. Feel free to ask me any doubts.

Did you try my Plum Cake recipe with RUM ? Do check it out Plum Cake recipe with RUM

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