Christmas Plum Cake

Classic Holiday Plum Cake

• Prep time: 30 minutes (+ overnight soaking)
• Bake time: 2 to 2.5 hours
• Yields: 10 to 12 servings (8-inch round cake pan)

Ingredients

• The Soaked Fruit Blend:
  • 1.5 cups raisins or sultanas
  • 1 cup dried currants
  • 1 cup mixed candied peel (cherries, citrus peel)
  • 1/2 cup dried cranberries or chopped prunes (plums)
  • 1/2 cup brandy, rum, or fresh orange juice (for soaking)
• The Cake Batter:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup dark brown sugar (packed)
  • 4 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup almond flour (or finely ground almonds)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves & 1/4 tsp allspice
  • 1/2 tsp baking powder
  • A pinch of salt

Step-by-Step Instructions

1. Soak the Fruits: In a large glass bowl, combine all your dried and candied fruits with the brandy, rum, or orange juice. Cover tightly and let them soak overnight (or for at least 4 hours) so the fruit plumps up and absorbs all the liquid.
2. Preheat and Prep: Preheat your oven to 325°F (165°C). Grease an 8-inch round cake pan and line both the bottom and sides generously with a double layer of parchment paper (this protects the rich batter from burning during the long bake).
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together on medium-high speed until light, fluffy, and creamy (about 3 to 4 minutes).
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Dry Ingredients and Spices: In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, nutmeg, cloves, allspice, baking powder, and salt.
6. Fold and Mix: Gently fold the dry spice mixture into the wet butter-egg base just until combined. Next, drain any excess unabsorbed liquid from your soaked fruits, toss the fruits with 1 tablespoon of flour (to prevent them from sinking to the bottom), and fold them thoroughly into the thick batter.
7. Bake “Low and Slow”: Scrape the heavy batter into your prepared cake pan, smoothing the top with a spatula. Bake at 325°F for 2 to 2.5 hours. (Check around the 1.5-hour mark: if the top is browning too quickly, loosely tent a sheet of aluminum foil over the pan). Test with a wooden skewer inserted into the center—it should come out clean.
8. Cool and Feed: Let the cake cool completely in the pan. Once cooled, poke a few small holes into the top with a skewer and drizzle an extra tablespoon of brandy over it. Wrap it tightly in parchment paper and foil to store; traditional fruit cakes can be “fed” with extra brandy weekly for weeks before slicing!