This traditional plum cake recipe is a delightful treat, perfect for the holiday season or special occasions. The rich combination of soaked dry fruits, caramel syrup, and warm spices creates a cake bursting with flavor. The process involves soaking fruits for days to enhance the depth of flavor, making caramel syrup, and carefully preparing the batter. The cake matures beautifully over time, becoming even more delicious. Whether you choose the alcoholic or non-alcoholic version, this...
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Mix all chopped fruits and nuts in a bowl.
Add rum, brandy, or orange juice.
Cover and soak overnight or for up to 3 days for deeper flavor.
Heat sugar in a pan on low to medium flame until it melts and turns dark amber. Do not stir, only swirl the pan.
Slowly add hot water to the caramelized sugar, being careful as it will splutter.
Cook until the mixture becomes syrupy and let it cool completely before using.
Preheat the oven to 160°C and line a 7-inch or 8-inch cake tin with butter paper.
Beat soft butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla essence and orange zest.
Sieve maida, baking powder, baking soda, salt, cinnamon, nutmeg, and clove powder together.
Add half of the dry ingredients to the butter mixture and mix well.
Add the cooled caramel syrup and mix.
Add the remaining dry ingredients and fold gently.
Drain the soaked fruits. If alcohol remains, add only 2–3 tbsp to the batter.
Toss the fruits with 2 tbsp of flour to prevent them from sinking.
Fold the fruits gently into the batter.
Pour the batter into the prepared tin.
Bake at 160°C for 55–70 minutes. Insert a skewer to check; it should come out clean or slightly moist.
Cool the cake completely.
Wrap the cake in butter paper and foil.
Store for 2–7 days for the deepest flavor. Optionally, brush with 1–2 tsp of rum or brandy every 2 days.
For a non-alcoholic version, use orange juice instead of rum or brandy.
Soaking the fruits for longer enhances the flavor of the cake.
Tossing the fruits with flour prevents them from sinking to the bottom of the cake.
Ensure the caramel syrup is completely cooled before adding it to the batter.
Maturing the cake for a few days improves its taste and texture.
Can I use orange juice instead of alcohol?
Yes, you can substitute rum or brandy with orange juice for a non-alcoholic version.
How long should I soak the fruits?
Soak the fruits overnight or for up to 3 days for a deeper flavor.
What is the purpose of tossing fruits with flour?
Tossing fruits with flour prevents them from sinking to the bottom of the cake during baking.
How do I know when the cake is done?
Insert a skewer into the cake; it should come out clean or slightly moist when the cake is done.
Why should I mature the cake?
Maturing the cake enhances its flavor and texture, making it richer and more delicious.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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