Plum Cake
Plum cake is a rich, dense cake known for its festive appeal and delightful blend of spices, dried fruits, and sometimes nuts. Traditionally enjoyed during Christmas, it holds a special place in the world of cakes due to its deep flavors, often soaked in rum or brandy, and its connection to holiday celebrations.
Ingredients
- Dried Fruits: Raisins, sultanas, currants, prunes, dried figs, apricots, and sometimes even dates. These fruits are often soaked in alcohol (rum, brandy, or whiskey) for a few weeks or months to enhance their flavor.
- Spices: Warm spices like cinnamon, nutmeg, cloves, and allspice give the cake its signature holiday aroma and taste.
- Nuts: Almonds, walnuts, or cashews provide a crunchy contrast to the moist texture of the cake.
- Alcohol: Many recipes call for soaking the dried fruits in alcohol, which not only preserves the cake but also deepens the flavors. Non-alcoholic versions use fruit juice or tea as a substitute.
- Sugar and Molasses: To enhance the deep, rich taste, brown sugar and sometimes molasses are used instead of white sugar, adding a slight caramel undertone to the cake.
- Butter and Eggs: These provide the cake with its signature richness, and in some versions, butter is browned for a nutty, flavorful base.
How to Make a Plum Cake
Ingredients:
- 2 cups of mixed dried fruits (raisins, prunes, apricots)
- 1/2 cup rum or brandy (or orange juice for non-alcoholic)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ½ tsp nutmeg powder
- ½ tsp allspice
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- ¼ cup molasses or golden syrup (optional)
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
Instructions:
- Soak the Fruits: A few days (or even weeks) before making the cake, soak the dried fruits in rum or brandy in an airtight container. This allows the fruits to absorb the flavors, resulting in a richer cake. For a non-alcoholic version, soak the fruits in orange juice.
- Prepare the Cake Batter:
- Preheat the oven to 325°F (160°C). Grease and line a cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and spices.
- In a separate large bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
- Gradually add the flour mixture to the butter mixture, mixing until combined.
- Fold in the soaked fruits and chopped nuts.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 1 to 1 ½ hours, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Optional: Age the Cake:
Traditionally, plum cakes are aged for several weeks before they are eaten. To do this, wrap the cooled cake in a layer of parchment paper, followed by a layer of aluminum foil. Store it in an airtight container in a cool, dark place, basting it with more rum or brandy once a week to keep it moist and flavorful.
Variations
- Eggless : For those who prefer eggless versions, you can substitute eggs with yogurt or buttermilk to maintain the cake’s moisture.
- Non-Alcoholic : Soaking the fruits in orange or apple juice instead of alcohol is a common substitution that still delivers plenty of flavor.
- Gluten-Free : By using gluten-free flour blends, you can make a version that’s suitable for those with gluten sensitivities.
Plum Cake Around the World
- India: In India, particularly in regions like Kerala, plum cake is a Christmas staple, often spiced and sweetened with local flavors.
- Germany: Known as “Pflaumenkuchen,” this version incorporates fresh plums rather than dried fruits, resulting in a lighter, fruitier dessert.
- Caribbean: Rum-soaked fruitcake is a close cousin of the plum cake, featuring bold tropical flavors and an extra dose of rum.
Tips
- Pre-soaking the fruits: Don’t rush the soaking process. The longer the fruits are soaked, the more flavor they’ll impart into the cake.
- Don’t overmix the batter: Once the flour is added, mix just until combined to avoid a tough cake.
- Aging the cake: If time allows, age your cake by wrapping it well and storing it for a few weeks. This deepens the flavor and improves the texture.
Storage Tips
- Wrap It Up: After the cake has cooled completely, wrap it tightly in parchment paper and then in aluminum foil. This helps retain moisture and flavor.
- Cool, Dark Place: Store the wrapped cake in an airtight container in a cool, dark place. Avoid direct sunlight and heat, which can dry out the cake.
- Basting: If you’re aging the cake, remember to baste it with more rum or brandy every couple of weeks. This keeps it moist and enhances the flavor.
- Freezing: Plum cake can also be frozen for longer storage. Wrap it well in plastic wrap and then foil to prevent freezer burn. Thaw it in the refrigerator when you’re ready to enjoy it.
Nutritional Aspects
- Dried Fruits: The dried fruits contribute natural sweetness and are packed with vitamins, minerals, and antioxidants.
- Nuts: Nuts add healthy fats and protein, making the cake more satisfying.
- Spices: The spices used like cinnamon and nutmeg, not only enhance flavor but also come with various health benefits, such as anti-inflammatory properties.
Nutritional Information (per slice, approx. 1/12 of a 9-inch cake)
- Calories: 300-350 kcal
- Total Fat: 12-15 g
- Saturated Fat: 6-8 g
- Cholesterol: 50-70 mg
- Sodium: 50-100 mg
- Total Carbohydrates: 45-55 g
- Dietary Fiber: 2-3 g
- Sugars: 25-30 g
- Protein: 4-6 g
Vitamins and Minerals
- Vitamin A: 5-10% of the Daily Value (DV)
- Vitamin C: 2-4% of the DV
- Calcium: 2-4% of the DV
- Iron: 6-10% of the DV
- Potassium: 4-6% of the DV
Key Nutritional Aspects
- Dried Fruits: Provide natural sugars, fiber, and various vitamins (like A and C) along with antioxidants.
- Nuts: Contribute healthy fats, protein, and minerals like magnesium and zinc.
- Spices: Add minimal calories but bring health benefits such as anti-inflammatory properties.
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