Rich Plum Cake

Rich Dark Bakery Style Christmas Plum Cake (Chocolate Fruit Cake) loaded with the goodness of Berries, Dry fruits that were soaked in Dark Rum for the authentic traditional rich plum cake flavor.

If you do not have the time to soak the fruits for a long time, then check out this recipe for an instant plum cake. Last Minute Christmas Rum Plum Cake

For an Eggless version of this recipe, check out this recipe Eggless Chocolate Plum Cake using Rum

If you need a no alcohol plum cake recipe, then check this recipe of a fruit cake made using homemade grape juice Christmas Plum Cake Recipe

If you do not want a chocolate flavor and need only a traditional plum cake recipe then check out this recipe Christmas Plum Cake with Rum

Rich Plum Cake

Ingredients

FOR CARAMEL SYRUP

• 1/2 Cup | 100g white sugar
• 2 Tablespoon water
• 1/2 Cup hot boiling water
• 1 Teaspoon Lemon juice 

FOR DRY FRUITS

• 1/4 Cup | 40g Black Raisins, seedless 
• 1/4 Cup | 40g Golden Raisins/Sultanas
• 1/4 Cup | 30g Dried Cranberries 
• 1/2 Cup | 80g Mixed Dry Fruits ( I used 2 Dates, 2 Dried Kiwis, 1 Apricot, 3 cherries, 2 Tbsp Dried Blueberries, 1 Candied Ginger)
• 1/2 Tablespoon Apricot Jam
• 1 Tablespoon Honey 
• Dark Rum ( I used Old Monk)

FOR THE CAKE BATTER

• 1 1/4 Cup | 150g All Purpose Flour
• 3 Tablespoon | 18g Dark Dutched Cocoa powder 
• 3/4 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda 
• 1/4 Teaspoon Salt 
• 1/2 Teaspoon Cinnamon powder
• 1/4 Teaspoon each of Dry Ginger, Cardamom, Clove, Nutmeg powder
• 1/2 Cup | 115g Unsalted Butter, room temperature
• 3/4 Cup | 150g Dark Muscovado/Brown Sugar
• 3 Large Eggs, room temperature
• 1 Teaspoon Vanilla Essence
• The Prepared Caramel Syrup
• Soaked Dry Fruits, mixed with 3-4 Tablespoon Flour
• 1/2 Cup chopped Nuts ( I used Cashews & Almonds)
• 1/2 Teaspoon freshly grated Orange Zest
• 1 Tablespoon Orange Juice

Instructions

• Mix all the dry fruits in a bowl. Dry fruits like Raisins often contain dirt or stones so its recommended to rinse them well before soaking or consuming. I like to pour water on them in a deep bowl, then rub them well and then transfer to a sieve. Discard the water and repeat the process few times till water gets clear.
• Spread out the washed dry fruits on tissues and pat them dry with a tissue. Chop all the dry fruits into smaller even cuts for a better flavor and texture. Kitchen Scissors helps to cut the bigger fruits like dates, kiwi etc. Oil your knife or scissors for a faster chopping. Chopping the raisins also helps to release their natural juices. Transfer the chopped fruits in a clean and dry glass bowl.

  Mix in Apricot Jam and Honey. Pour Dark Rum just enough to submerge all the dry fruits. Give it a mix. Keep it Airtight away from sunlight at room temperature for atleast 1 day or upto weeks. The longer you soak the better the flavor. You can use packaged Orange juice instead of the Rum but soak it only for 24hours or Overnight.
• Prepare the Caramel Syrup by heating Sugar & a Tablespoon of Water till dark Golden. Do not use spoon just twirl the pan around. Do this on Low Heat else it might get burnt. Once Dark Golden, Add Hot water to it slowly (Be Careful of Hot Splashes), add lemon juice & cook for 10 mins on Lowest Heat till reduced. Do not cook more than 10 Mins. Let it cool down completely before adding to the batter. It should be like a Honey Consistency after it cools down. If it gets too much Hard like stone later after cooling down, add some water and heat it again to melt it.
• Weigh all the ingredients using a kitchen weighing scale for perfect result. It will save your valuable time by getting every recipe right at the first attempt.
• Beat room temperature butter till smooth. The Butter should neither be too soft nor hard. Add dark muscovado sugar, mix well. You can also use brown sugar or white sugar. Brown sugar contributes to moistness and a lovely flavor.
• Add the eggs one at a time mixing each egg well. Its important to beat the eggs well to get all the air from it. Also Do not use cold eggs.
• Add the vanilla essence and the caramel syrup. The Caramel should ideally be like a Honey Consistency after cooling down. If at this point the Caramel has become stiff or too hard then add some hot water and heat it again to melt it. This is always one of the issues faced by many as caramel tends to get hard as it cools down. Let it cool down completely before adding to the batter.
• Sieve together the flour, cocoa, baking powder, soda, salt & spices. Mix well.
• Strain the soaked dry fruits in a strainer and reserve the juices from it. Coat the strained dry fruits with 3-4 tablespoon of flour. Add it to the batter along with chopped nuts. Add freshly grated Orange Zest. Fold everything gently. Add a tablespoon of Orange juice at the end.
• Grease and line a 7 inch square pan with parchment paper. Transfer the batter to it. Bake the Cake @170C for 70-75 Mins Or till a Toothpick inserted in the center comes out clean. Note that Baking time will vary depending on the size or shape of your cake tin. I decorated with nuts and soaked fruits after 30 mins of Baking then placed it back quickly. After 45 mins of Baking, loosely cover with an Aluminum foil to prevent burning at the top.
• Once Baked, poke few holes using a toothpick and pour 1-2 tablespoon of the reserved juices while still warm. Let it cool down in the pan for 40-45mins. Then unmould it and let it cool completely. Brush the sides as well with the juices.
• Once cool completely keep the cake wrapped in a parchment paper first, then cling wrap tightly. Cover with an Aluminum foil or keep inside an airtight container. Let the Cake rest at room temperature for atleast 24hours for best flavor.
• This cake can be kept for many months if fed with alcohol every week or two and kept wrapped airtight. The Flavor develops as it sits.

Video

Notes

You can use packaged Orange juice to soak the fruits instead of the Rum but soak it only for 24hours or Overnight.

Use Dark Cocoa powder for a darker tint. 

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