Heirloom Christmas Plum Cake: A 169-Year-Old Irish Tradition
2 hours
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About Heirloom Christmas Plum Cake: A 169-Year-Old Irish Tradition
Transport yourself to a cozy Irish Christmas with the Florence family's heirloom plum cake recipe. Passed down through generations, this 169-year-old treasure promises a taste of history and holiday magic.Imagine nine dried fruits, steeped in rum for months, creating a symphony of rich, complex flavors. Homemade caramel, crunchy nuts, and warm spices further elevate this decadent cake to festive perfection.Share a slice of tradition with loved ones and experience the pure joy of baking this Christmas plum cake masterpiece. It's a testament to the enduring power of family recipes and the warmth of the holiday season.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook1 hour 40 minutes
Total2 hours
Ingredients
Fruit Soak
Caramel
- 1 cup Sugar granulated
- 1 tbsp Water
- 3/4 cup Boiling Water
Cake Batter
- 100 gm Butter softened, unsalted
- 1 1/2 cup Icing Sugar
- 3 Large Eggs separated
- 1 1/2 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Nuts almonds and cashews, coarsely ground, mixed
- 6 tbsp Orange Marmalade
- 2 tbsp Sugar granulated
- 1 tsp Spices see fruit soak ingredients, mixed
- Prepared Caramel
- Soaked Fruits
- 1/2 cup Fruit tuti fruiti, candied, mixed
- 1 tsp Vanilla Extract
Instructions
- Combine the chopped dried fruits, dark rum, ground cinnamon, nutmeg, ginger, cloves, and cardamom in a large glass jar. Stir well to coat the fruit. This soaking process allows the fruits to plump and develop deep, rich flavors.
- Seal the jar tightly and store it in a cool, dark place at room temperature for at least 4 months, or longer for a more intense flavor. Stir the fruit every 4-5 days to ensure even distribution of the rum.
- In a medium saucepan over medium heat, combine the granulated sugar and 1 tablespoon of water. Do not stir. Let the sugar melt and simmer until it begins to turn a deep amber color. Watch carefully to prevent burning.
- Carefully pour in the boiling water, standing back to avoid splattering. The caramel will bubble vigorously. Stir until smooth and set aside to cool.
- Preheat oven to 285°F (140°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper and the sides with a collar of brown paper. This helps prevent the cake from burning and keeps it moist.
- Sift together the all-purpose flour, baking powder, baking soda, and mixed spices 4-5 times. This creates a light and airy texture.
- In a large bowl, cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition.
- Drain the soaked fruit, reserving the rum. In a separate bowl, toss the drained fruit, candied mixed fruit, and ground nuts with 3 tablespoons of the sifted flour. This prevents the fruit from sinking to the bottom of the cake during baking.
- In a clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the floured fruit and nut mixture, orange marmalade, cooled caramel, and vanilla extract to the batter. Fold until evenly distributed.
- Gently fold the meringue into the cake batter in three additions, ensuring it's fully incorporated. If the batter appears too thin, add 1-2 tablespoons more of all-purpose flour and mix gently.
- Pour the batter into the prepared pan and bake for 1 hour and 40 minutes, or until a wooden skewer inserted into the center comes out clean. After 1 hour, cover the top loosely with aluminum foil to prevent over-browning.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, brush the cake generously with the reserved rum.
- Wrap the cooled cake tightly in aluminum foil and place it in an airtight container. Store in a cool, dark place, away from strong odors, for at least 2 weeks before serving. Brush with rum daily for optimal flavor development. The cake will mature and improve with time.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the batter. This enhances their natural oils and adds a deeper, nuttier taste to your cake.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined for a tender crumb.
- Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 724kcalCarbohydrates: 113gProtein: 11gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 118mgSodium: 407mgPotassium: 273mgFiber: 5gSugar: 81gVitamin A: 560IUVitamin C: 3mgCalcium: 141mgIron: 3mg
Kriti Singhal
Articles: 11
3 Comments
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Such a tempting dish! Thank you.
This is exactly what I was looking for!
This looks divine! Can’t wait to make it.