Traditional Christmas Plum Cake Recipe 2025

 

Traditional plum cake full preparation guide (Christmas 2025)

A classic, rich fruitcake with deep caramel notes, warm spices, and soaked dry fruits. Below is a detailed, foolproof method with both egg and eggless options. Celebrate the season with this authentic Christmas plum cake—moist, rich, and bursting with soaked fruits, warm spices, and caramel magic. Whether you're baking for tradition or gifting with flair, this realistic recipe brings holiday warmth to every bite. Garnished with powdered sugar and holly, it’s a timeless centerpiece for your festive table.

Bake a rich, realistic Christmas plum cake with soaked fruits, caramel glaze, and festive holly. Perfect for holiday blogs and seasonal campaigns.

Christmas Plum Cake Recipe – Rich, Fruity & Festive Delight for 2025

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Ingredients and quantities

• Soaked dry fruits (overall ~700 g; mix and match):

  • Black raisins: 150 g
  • Golden raisins/sultanas: 100 g
  • Dates, chopped: 100 g
  • Prunes or dried figs, chopped: 100 g
  • Candied peel or orange zest: 30–50 g
  • Cranberries/cherries (dried), chopped: 80–100 g
  • Nuts (almonds, cashews, walnuts), chopped: 150 g (add nuts just before baking, not during soaking)

• Soaking liquid (choose any):

  • Rum or brandy: 180–220 ml
  • OR orange juice + apple juice: 250–300 ml (for non-alcoholic)

• Caramel syrup:

  • Granulated sugar: 120 g (about ½ cup)
  • Hot water: 120 ml
  • Optional: 1 tbsp dark molasses or treacle for deeper color

• Dry ingredients:

  • All-purpose flour (maida): 250 g
  • Almond flour/meal (optional): 50 g
  • Baking powder: 1½ tsp
  • Baking soda: ¼ tsp (use only for eggless version)
  • Salt: ¼ tsp

• Spices:

  • Cinnamon: 1 tsp
  • Dry ginger: 1 tsp
  • Nutmeg: ¼ tsp
  • Clove powder: ¼ tsp
  • Allspice (optional): ¼ tsp

• Fats and sweetness:

  • Unsalted butter (soft): 180 g
  • Brown sugar: 150–180 g (adjust to taste; remember soaked fruits add sweetness)

• Wet ingredients:

  • Vanilla extract: 2 tsp
  • Coffee decoction or strong tea (cooled, optional for depth): 2 tbsp
  • Citrus: juice of ½ orange + zest of 1 orange (zest optional but great)
  • Dark rum/brandy for brushing (optional): 2–3 tbsp

• Egg version:

  • Eggs: 3 large
  • Milk: 60–90 ml (to adjust batter consistency)

• Eggless version:

  • Thick curd (yogurt): 200 g
  • Milk: 90–120 ml (to adjust batter)
  • Neutral oil (optional to replace some butter): up to 60 ml (replace 60 g butter)

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Step 1: Soak the dry fruits (2 days to 4 weeks)

1. Prep fruits: Chop larger fruits to raisin-size for even distribution. Pat dry if sticky.
2. Combine and soak: Add all chopped dry fruits (not nuts) to a glass or ceramic bowl. Pour the rum/brandy or juice mix over them. Add orange zest. Mix well.
3. Rest: Cover and refrigerate. Stir every 2–3 days. Longer soaking = richer flavor. For a same-day version, warm the liquid and soak for at least 2–4 hours, stirring twice.

Tip: If using juice, keep refrigerated and use within 7–10 days.

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Step 2: Make the caramel syrup (for signature color and flavor)

1. Melt sugar: In a heavy saucepan on medium heat, add sugar without water. Let it melt undisturbed until amber.
2. Careful deglaze: Off heat, slowly add hot water (it will splutter). Stir until smooth.
3. Optional depth: Stir in molasses/treacle. Cool completely. You’ll use 80–100 ml caramel in the batter; reserve extra to adjust color/taste.

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Step 3: Prepare the pan and oven

1. Pan: Line a 8–9 inch round deep cake pan or 9x5 inch loaf tin. Double-line base and sides with parchment; extend paper above rim to protect from over-browning.
2. Oven: Preheat to 170–175°C. Place a tray of water on the lower rack for gentle moisture (optional).

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Step 4: Mix the batter

• Dry mix:

  1. Sift flour, baking powder (and baking soda if eggless), salt, and all spices.
  2. Stir in almond flour if using.

• Creaming (egg version):

  1. Beat butter and brown sugar until light and fluffy (3–4 minutes).
  2. Add vanilla.
  3. Beat in eggs one at a time, scraping bowl.
  4. Add 80–100 ml cooled caramel syrup and orange juice; mix briefly.

• Creaming (eggless version):

  1. Beat butter (and oil if using) with brown sugar until creamy.
  2. Whisk in vanilla, yogurt, and 80–100 ml caramel syrup until smooth.
  3. Add orange juice; mix just to combine.

• Combine:

  1. Add dry mix in two additions, alternating with milk/coffee. Batter should be thick yet spreadable.
  2. Fold in soaked fruits with any remaining liquid and chopped nuts. Do not overmix.

Consistency check: When lifted with a spatula, batter should slowly fall in thick ribbons.

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Step 5: Bake

1. Fill and level: Spoon into lined pan; tap gently to release air. Optionally decorate the top with halved nuts.
2. Bake time:
   • 8–9 inch round: 60–80 minutes at 170–175°C.
   • Loaf tin or smaller pans: 45–65 minutes.
3. Prevent over-browning: If top darkens quickly, tent with foil or a parchment “cap” after 30–40 minutes.
4. Doneness: A skewer should come out mostly clean with a few moist crumbs (not wet batter). Internal temp target: 95–98°C.

Rest in pan 20 minutes, then cool completely on a rack.

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Step 6: Feeding, storage, and serving

• Feeding (optional, for alcohol version):
  • Once fully cool, poke small holes and brush 1–2 tbsp rum/brandy over the top.
  • Wrap tightly in parchment + foil; store in an airtight tin at cool room temperature. Feed every 3–5 days for 2–3 weeks for a mature flavor.
• Non-alcoholic: Lightly brush with orange juice or simple syrup once; avoid repeated feeding to prevent spoilage. Refrigerate up to 10 days; freeze up to 3 months.
• Serving: Slice with a serrated knife. Best after resting 24–48 hours.

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Troubleshooting and pro tips

• Dense or sunk center: Batter too wet or oven too cool. Ensure thick, spreadable batter and proper preheat.
• Dry cake: Overbaked. Use parchment tent and check 10 minutes earlier. Add 1–2 tbsp extra milk next time.
• Bitter caramel notes: Caramel was burnt; remake to a deep amber, not dark brown.
• Uneven fruit distribution: Toss soaked fruits in 1–2 tbsp flour before folding; chop evenly.
• Kerala-style twist: Add a tablespoon of homemade garam masala-style Christmas spice (with cardamom and clove), and use dark caramel plus cashew-walnut mix.