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5 from 4 votes

Plum Cake | Christmas Fruit Cake Recipe

Plum Cake is a dark, intense cake made by soaking dry fruits in liquor or in fresh orange juiceadditionally loaded with nuts and flavoured with orange zest and freshly pounded warm spices  to make this a wholesome cake full of bites.
Course Dessert
Cuisine World
Keyword Baking, Christmas, Egg
Prep Time 10 minutes
Cook Time 55 minutes
Soaking Time 12 hours
Total Time 13 hours 5 minutes
Servings 12 People
Calories 277kcal
Author Muktha H S


For Soaking

  • ¼ Cup Raisins
  • ¼ Cup Dates
  • ¼ Cup Cranberries
  • ¼ Cup Apricots
  • 2-3 tablespoon Rum or Orange

For Cake Batter

  • ½ Cup Butter unsalted
  • 1 Cup Caster Sugar Brown or White
  • 3 Eggs
  • 1 Cup All Purpose Flour Maida
  • 1 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1.5 teaspoon Spice Powder
  • ¼ Cup Caramel Syrup

For Spice Powders

  • ½ teaspoon Cinnamon Powder Dalchini
  • ¼ teaspoon Nutmeg powder
  • ¼ teaspoon Cloves Laung , powdered
  • ½ teaspoon Dry ginger powder

For Carmel Sauce

  • ¼ Cup Sugar
  • 2 tablespoon water
  • ¼ Cup warm water
  • 1 teaspoon Vanilla Essence

For Folding

  • 1 tablespoon Orange Zest / Peel
  • Cup Mixed Nuts Cashews , Almonds , Pista
  • Soaked Fruits & Nuts mixed with 1 tablespoon of All Purpose flour


For Soaking

  • Soak all chopped dry fruits in 2 tablespoon of Rum or orange Juice. Soak overnight or for 1to 2 days.
  • Next day dry fruits soaks up all juices , gently mix everything and set aside.

For Caramel Syrup

  • On a medium heat, heat ¼ cup sugar with 2 tablespoon water.
  • Sugar bubbles and dissolves in water then crystallizes, keep stirring continuously until it starts to caramalize and color changes from light brown to dark brown.
  • Once color turns dark remove from heat , Turn off stove. Pour ¼ cup of warm water, Be carefull while adding water as it sizzels and splutters .
  • To this add vanilla essence, stir well and Keep aside. Caramel syrup is ready to use.

To make Cake

  • In a mixing bowl , add ½ Cup Butter and 1 cup castor sugar either white or brown .
  • Beat butter and sugar untill it turns creamy.
  • Now break in 1 Egg and beat untill it turns light anf frothy.
  • Add eggs 1 by 1 and beat until its light and frothy.
  • Now add prepared caramel syrup and beat untill everything is well incorporated.
  • Sieve All purpose flour, spice powder , baking powder, baking soda and salt together .
  • Add all dry ingredients into wet ingredients.
  • Gently mix everythng following cut and fold pattern.
  • Coat soaked dry fruits and nuts with 1 tablespoon of all purpose flour . This is done to ensure that dry fruits does not sink to bottom while baking.
  • Add flour coated dry fruits , nuts and orange zest to the cake batter and mix well gently following cut fold pattern.
  • Line the baking loaf pan with parchment paper, pour the cake batter.
  • Sprinkle some nuts on top and bake in a preheated oven at 180 deg Celsius.
  • Bake for about 48 - 50 minutes or till the knife/ tooth pick inserted at the center comes out clean.
  • Transfer baked cake on to a wired rack , once it cools down , cut into thick slices and serve.



  • You can soak dry fruits in rum for 24 hrs to 1 week.
  • Keep a cup water in a oven while baking to avoid sinking of cake in the center and to prevent cake from going dry.
  • Sprinkling nuts over cake batter wasn't helpful for me.


Calories: 277kcal