Christmas Plum Cake

A traditional Christmas Plum Cake (often called a classic rich fruitcake) is the ultimate holiday centerpiece. Brimming with dried fruits, warm spices, and a deeply aromatic caramel flavor, it’s a time-honored baking project that rewards you with a moist, spiced loaf that keeps wonderfully throughout the festive season.

Ingredients

• The Fruit & Soak:
  • 2 cups mixed dried fruit (raisins, sultanas, currants, and chopped dates)
  • 1/2 cup dried mixed candied peel or dried cherries
  • 1/2 cup orange juice (or traditional brandy/rum if preferred)
  • Zest of 1 orange and 1 lemon
• The Batter Base:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar (packed)
  • 4 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (or a 1:1 whole-wheat pastry flour blend)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts or pecans (optional, for crunch)

Step-by-Step Instructions

1. Soak the Fruit: In a bowl, combine the mixed dried fruits, candied peel, orange juice (or spirits), and citrus zests. Cover and let them soak for at least 2 hours—or overnight if possible—so the fruit plumps up and absorbs all the moisture.
2. Preheat and Prep: Preheat your oven to 325°F (165°C). Grease an 8-inch round cake pan or loaf pan and line it thoroughly with parchment paper (both the bottom and sides) to protect the rich batter during its longer bake time.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, spices, and salt.
6. Bring It Together: Gently fold the dry ingredients into the butter mixture just until combined. Stir in the soaked dried fruit (along with any remaining liquid in the bowl) and the chopped nuts.
7. Bake Low and Slow: Spoon the thick batter into your prepared pan, smoothing the top. Bake for about 1 hour and 15 minutes to 1 hour and 35 minutes, or until a wooden skewer inserted into the center comes out clean. (Tip: If the top browns too quickly, loosely tent a piece of foil over the pan for the last 30 minutes of baking.)
8. Cool and Store: Let the cake cool completely in the pan before turning it out.

A Heart-Healthy Holiday Touch