Description
This classic plum cake recipe is a delightful treat, perfect for any time of the year. It’s rich, moist, and filled with a medley of dried fruits and aromatic spices. Enjoy it with a cup of tea or coffee!
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (170g) raisins
- 1 cup (170g) currants
- 1 cup (170g) chopped dried plums (prunes)
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) rum or brandy (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the fruit: If using, soak the raisins, currants, and plums in rum or brandy for at least 30 minutes (or longer for a more intense flavor). If not using alcohol, soak in warm water.
- Preheat and prep: Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the fruit: Gently fold in the soaked (and drained, if necessary) dried fruits.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Dust with powdered sugar before serving, if desired.
Notes
- For a richer flavor, use dark rum or brandy to soak the dried fruits.
- You can substitute other dried fruits like dates or apricots.
- Store the plum cake in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
- Prep Time: PT30M
- Cook Time: PT1H15M
- Category: Cakes
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g