Christmas Christmas Recipe: Traditional Christmas Plum Cake
Traditional Christmas Plum Cake is a festive delight, rich with dried fruits, nuts, and warm spices. This classic treat embodies the holiday spirit and is perfect for sharing with loved ones.
{By: Chef Arjyo Banerjee, Vice President Culinary, Food Innovation and Central Production Units, Compass Group India}
The Traditional Christmas Plum Cake is a timeless festive treat, cherished for its rich, fruity flavours and delightful aroma of warm spices. Perfectly embodying the holiday spirit, this cake is packed with dried fruits, nuts, and the essence of celebration, making it a staple in Christmas traditions. Its moist texture and depth of flavors come from the careful blending of ingredients and a touch of holiday cheer. Often enjoyed with family and friends, it symbolises togetherness and joy, making it an essential part of Christmas gatherings and a treat to savor during the festive season.
Ingredients
- 300 Gram Mixed Dried Fruits (raisins, currants, chopped apricots, cranberries)
- 50 Gram Candied Peel
- 100 Gram Chopped Nuts (almonds, walnuts)
- 120 Milliliter Rum, Brandy, or Orange Juice
- 250 Gram All-Purpose Flour
- 200 Gram Unsalted Butter
- 200 Gram Brown Sugar
- 5 Gram Baking Powder
- 4 Piece Eggs
- 2 Gram Baking Soda
- 2 Gram Ground Cinnamon
- 1 Gram Ground Nutmeg
- 1 Gram Ground Cloves
- 5 Milliliter Vanilla Extract
- 60 Milliliter Milk
- Orange Zest
Cooking Instructions
PREPARE THE FRUITS (SOAKING): Combine the dried fruits, candied peel, and nuts in a bowl. Pour the rum, brandy, or orange juice over the mix.
Cover and let soak for at least 12 hours, or overnight, for maximum flavour.
PREPARE THE OVEN AND PAN: Preheat the oven to 160°C (320°F).
Grease a 20 cm round or square cake pan and line it with parchment paper.
PREPARE THE CAKE BATTER: In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract and orange zest.
MIX THE DRY INGREDIENTS: Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
Gradually fold the dry ingredients into the wet mixture, alternating with milk.
Add the soaked fruit and nuts (including any soaking liquid) and mix gently until combined.
BAKE: Pour the batter into the prepared pan, smoothing the top.
Bake in the preheated oven for 60–75 minutes, or until a skewer inserted in the centre comes out clean.
If the top browns too quickly, cover it with aluminium foil during the last 20 minutes.
COOK AND STORE: Let the cake cool completely in the pan before transferring to a wire rack.
OPTIONAL STEP: Brush the top with extra rum or brandy, then wrap in parchment paper and foil. Store for a few days to let the flavours deepen.
Summary
Christmas Recipe: Traditional Christmas Plum Cake
Traditional Christmas Plum Cake is a festive delight, rich with dried fruits, nuts, and warm spices. This classic treat embodies the holiday spirit and is perfect for sharing with loved ones.
Ingredients
- 300 Gram Mixed Dried Fruits (raisins, currants, chopped apricots, cranberries)
- 50 Gram Candied Peel
- 100 Gram Chopped Nuts (almonds, walnuts)
- 120 Milliliter Rum, Brandy, or Orange Juice
- 250 Gram All-Purpose Flour
- 200 Gram Unsalted Butter
- 200 Gram Brown Sugar
- 5 Gram Baking Powder
- 4 Piece Eggs
- 2 Gram Baking Soda
- 2 Gram Ground Cinnamon
- 1 Gram Ground Nutmeg
- 1 Gram Ground Cloves
- 5 Milliliter Vanilla Extract
- 60 Milliliter Milk
- Orange Zest
Main Procedure
PREPARE THE FRUITS (SOAKING): Combine the dried fruits, candied peel, and nuts in a bowl. Pour the rum, brandy, or orange juice over the mix.
Cover and let soak for at least 12 hours, or overnight, for maximum flavour.
PREPARE THE OVEN AND PAN: Preheat the oven to 160°C (320°F).
Grease a 20 cm round or square cake pan and line it with parchment paper.
PREPARE THE CAKE BATTER: In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract and orange zest.
MIX THE DRY INGREDIENTS: Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
Gradually fold the dry ingredients into the wet mixture, alternating with milk.
Add the soaked fruit and nuts (including any soaking liquid) and mix gently until combined.
BAKE: Pour the batter into the prepared pan, smoothing the top.
Bake in the preheated oven for 60–75 minutes, or until a skewer inserted in the centre comes out clean.
If the top browns too quickly, cover it with aluminium foil during the last 20 minutes.
COOK AND STORE: Let the cake cool completely in the pan before transferring to a wire rack.
OPTIONAL STEP: Brush the top with extra rum or brandy, then wrap in parchment paper and foil. Store for a few days to let the flavours deepen.
Trending News
Top Headlines
