Christmas Special Easy Plum Cake Recipe: How to make?

Christmas means family gatherings, sweet joys, and the joy of eating a warm, moist plum cake in pieces. This easy plum cake recipe is actually a great eggless Christmas cake recipe, full of dry fruits, fruit juice, and sweet flavors. I make this cake every year at Christmas. This year too, I will make it. So before Christmas, the entire recipe, method, tips, and how to keep this cake softer, more delicious, and longer-lasting, everything has been made easy, so that you too can make it.

Since I don’t have a picture of my own plum cake recipe, I’m downloading another picture and sharing what plum cake looks like.

1. Recipe idea and history

This recipe of mine is a traditional fruit plum cake, which is popular in South India as Kerala plum cake. But they have made it a little differently, as an easy plum cake recipe, which is eggless and alcohol-free. I learned this recipe by watching YouTube.

Traditionally, plum cake or Christmas fruit cake is often made with rum, brandy, or red wine, but I have used fruit juice (such as grape juice) instead of alcohol, so that everyone in the family can enjoy it, especially those who don’t like alcohol or love dried fruits.

This way, the easy plum cake recipe is not just for sweet tastes, but it becomes an inclusive and generous recipe for everyone.

2. Ingredients

The ingredients required according to the easy plum cake recipe are:

• Dried fruits (for soaking)
• 100 grams chopped dates
• 100 grams of raisins
• 50 grams green tutti frutti
• 50 grams red tutti frutti
• 200 grams mixed berries or various dried berries
• 100 grams chopped figs
• 50 grams chopped apricots

200 ml of grape juice, optionally apple juice, orange juice, or even brandy/rum can be used. I didn’t use any alcohol; you can do that if you want.

Cake batter:

• 250 grams softened butter
• 300 grams brown sugar
• 50 grams of oil
• 130 grams of curd, used as an egg substitute, will make the cake soft and moist.
• 300 grams plain flour
• 50 grams of almond powder
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon clove powder
• ¼ teaspoon cinnamon powder
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped cherries
• 2 tablespoons chopped cashews

Cherry syrup (for soaking in the cake):

• 2 tablespoons chopped cherries
• ¼ cup sugar
• 1 cup water
• All these ingredients together help to make a delicious, fruity cake.

The mix for making the cake can also be seen as a ready-made one, and if you make it by hand with the ingredients, it will be better to eat it if you add dry fruits to the plum cake.

3. Preparation

Soaking the dried fruits

Add all the dried fruits (dates, raisins, tutti frutti, mixed berries, figs, apricots) to a glass jar and mix everything.

Then pour 200 ml of grape juice into it. Optionally, you can use orange juice or juice like Sheba, or if you don’t mind using alcohol, then brandy or rum can be used. However, this recipe is alcohol-free.

Let this mixture soak for at least 8 hours (you can keep it in the refrigerator), until the dried fruits have completely absorbed the juice.

4. Making the cake batter

In a large bowl, mix the softened butter and brown sugar, and let it cool and become creamy.

Then add the oil and yogurt. Yogurt is used here instead of eggs because it gives the cake a soft, rich, and slightly moist texture.

Beat well until all the ingredients are combined and have a buttery consistency.

Then, gradually add the flour, almond powder, baking soda, baking powder, salt, clove powder, and cinnamon powder. Use the “cut and fold” method at this stage, i.e., mix without stirring too much, so that the cake does not become chewy.

Add the soaked dried fruit (drained if there is too much juice) to the cake batter, along with the pistachios, cherries, and cashews. Mix carefully so that the fruit and nuts are well distributed.

Line a 7-inch diameter and about 4-inch deep cake tin with butter paper, and pour the batter in. Tap the tin lightly twice to remove air bubbles.

Place in a preheated oven at 160 degrees Celsius and bake for about 1.5 hours. Use a toothpick to check if the cake is cooked. If the toothpick comes out clean, the cake is cooked.

When baked, remove from the oven and let cool, then slowly remove from the tin.

5. Make the cherry syrup and soak the cake

In a pan, bring the cherries, sugar, and water to a boil. Cook for about 5 minutes or until the cherries are soft.

When the syrup has cooled, poke the cake with a skewer (make holes) so that the syrup can penetrate well.

Slowly pour the syrup over the cake, then leave for at least 1 hour to fully absorb it. Be careful not to make the cake too soggy.

If you want, you can also make the syrup with alcohol (brandy or rum), but my original recipe is alcohol-free.

5. Tips & Variations

Here are some tips to help you make the easy plum cake recipe more successfully:

Variation of Fruit and Nuts: You can vary the dried fruit to your liking — you can use more cherries, raisins, figs, or any other dried fruit. However, the more fruit you have, the richer the cake will be.

Variation of Fruit Soaking Liquid: You can also use apple or orange juice instead of grape juice. If you want to add alcohol, you can add brandy or rum to create a kind of traditional plum cake-water.

Cherry Syrup Option: Adding syrup gives the cake a very moist and glazed feel, but if you prefer a very dry cake, you can omit the syrup. You can also make an alcohol-infused syrup for a different twist.

Nice garnish: When the cake is cool, you can garnish it with a few chopped cherries, chopped almonds, or pistachios, which makes the cake even more appealing.

Bottle or gift-worthy: This cake can easily be used as a gift; a well-decorated cake tin or a pretty box can make an ideal gift for a party or festival.

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6. Storage and serving

After the cake is made, store it in an airtight container. This cake will keep well for about a week if stored properly.

When serving, you can serve each piece of cake with a few cherry syrups.

Cutting the cake after cooling will make the slices nice and clean.

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Why it’s a great, easy plum cake recipe

This recipe is special because it’s eggless and alcohol-free, so it’s suitable for any family.

As an easy plum cake recipe, it’s enjoyable because the fruit and dry mixture give the cake a rich, fun, and wonderful flavor.

Even a novice baker can easily make it if you follow the recipe exactly. Once you try it, you will understand its taste.

This cake can be a favorite of everyone as a warm, delicious, and memorable lamb-filled dessert during Christmas or festivals.