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7 Votes

Rich Plum Cake

Rich Plum Cake
Rich Plum Cake
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryContains Egg
  • Cuisine TypeBakery, Desserts, Homestyle Cooking
  • Good for Brunch , Lunch , Snacks , Dinner , Beverages
About this Recipe

I know it isn't Christmas today...but who needs a reason to eat some yummylicious fruit and nutty plum cake? Making "Plum Cake" is a tedious task. The preparation starts off as good as 3 months in advance by cutting and soaking up all the dry fruits and plums of course, in Bourbon Rum/Brandy stored in an air tight glass container. This is what gives the cake its distinct flavor. The more it soaks the stronger the flavor and it adds on to the taste of the baked goodie. Plum Cake is also one of those baked delicacies that has a longer shelf life in comparison to the other cakes. So if you're game for putting in some solid muscle power dolloped with loads of patience to enjoy the sweet rewards of your labor. Here is the recipe for a 2-3 kilo rich plum cake delivered right from my kitchen to you . Enjoy!!!

Ingredients & Quantity
  • 500 gms - Unsalted butter, softened at room temperature
  • 450 gms - Maida/Refined Flour also known as All Purpose flour
  • 1 dozen - Eggs
  • Caramelized Sugar - 1 large cup
  • Vanilla Essence - 1 tbsp
  • Castor Sugar - 400 gms
  • For Rum & Plum preserve - Chop all the plums & cherries
  • 200 gms - Black Plums/Raisins
  • 200 gms - Brown Plums
  • 200 gms - Glazed Red Cherries
  • 200 gms - Almonds (do not soak the almonds in the Rum, use it while preparing the Cake batter)
  • Old Monk Rum/Morpheus Brandy - to soak the nuts. Remember to use a good quality Rum to get a good flavor. Store the mix in a cool dark place and mix it once in every 3-5 days so that all the alcohol is evenly distributed
  • For 5 Spice powder
  • 1 Nutmeg
  • 12 Cardamon/Elaichi
  • 6 Cloves
  • 3 inch Cinnamon Stick
  • 30gms Dried Orange peels
  • 50gms Ginger preserve
  • Blend all the spices to a fine powder and set aside
How to cook?
  1. Ensure that the butter is softened to room temperature and your castor sugar is ready
  2. Chop all the nuts and plums and set them in a air tight glass container with the rum (excluding the Almonds) Give it a good shake once in every 2-3 adds. You may add additional rum to ensure all the plums are evenly drenched in the booze
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  4. The plums need to soak for a min of 3 months or more. Remember the more it soaks the better the taste of the cake. Yes, its all about the rum soaked berried/plum for this cake..its plum cake after all. This is how the final product will look
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  6. Blend the softened butter and sugar , until a creamy consistency is reached
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  8. Whisk the eggs in a different bowl prior to adding it to the butter mixture
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  10. Add the whipped eggs to the butter and sugar mixture and blend until a creamy consistency is it
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  12. Add the spice mixture & vanilla essence
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  14. Blend together all the ingredients and whisk again
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  16. Next add in the caramelized sugar and whisk for 20-30 secs. This is what gives the nice brown color to the plum cake...but careful avoid burning the sugar while caramelizing it
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  18. Fold in the Maida little by little and whisk again by using the dough hooks of the blender
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  20. Once the flour is folded in, add in the soaked plums and almonds. Use a wooden spatula to stir them into the batter
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  22. The final outcome of the mixing, should look like this - a thick batter
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  24. Pour the mixture in a greased tin and pre heat the oven to 150-180c
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  26. Bake for a good 30-40 mins , until a toothpick comes out clean once inserted in the centre of the cake
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  28. Cool the cake prior to inverting it and then slice it up

Remember to store it in air tight containers by cling wrapping them to increase their shelf life
Merry Christmas in advance , to all plattershare members :-)

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Ask a question, give feedback or compliment Jyothi Varne

Recipe and pics are so delicious ...the pic of cake makes me feel it would be really yummy and moist.

Jyothi Varne
  • Jyothi Varne Thanks try making it. Its simple and yummy
    about a minute ago

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Naah! Not that fond of food