Christmas Plum Cake

Elevate Your Christmas Celebration with an Irresistible Plum/Fruit Cake!

Introduction: 'Tis the season to indulge in the joyous spirit of Christmas, and what better way to do so than with a delectable Plum/Fruit Cake? Picture this: a cake so rich in flavor and aroma that it becomes the highlight of your festive celebrations. If you're looking to add an extra dash of festivity, consider incorporating alcohol into your recipe. In a previous blog post, I shared a recipe for an Eggless Alcohol-Free Plum Cake, but today, I'm here to encourage you to take it up a notch. Let's dive into the world of Christmas Eve treats that will leave your taste buds dancing and your guests wanting more.

What Is Christmas Plum Cake?

• Christmas Plum Cake is a traditional holiday dessert that is loved by many. This rich and aromatic cake is a combination of succulent dried fruits, nuts, and unique Indian spices, making it a perfect treat for the festive season. The recipe includes a delightful mix of dried berries, cranberries, dates, raisins, and candied fruit, along with a generous amount of almonds and fennel seeds.
• The addition of cinnamon powder and orange zest further enhances the flavors, creating a truly indulgent and festive treat. This cake is then subtly flavored with brandy or rum, adding a warm and comforting touch to the overall taste. It is a beloved dessert that captures the essence of the holiday season and brings joy to every celebration.

Why You'll Love Christmas Plum Cake?

• Deliciously Moist and Rich Texture: This Christmas plum cake recipe results in a moist and rich texture, thanks to the combination of dried fruits, nuts, and the hint of orange zest and fennel seeds.
• Packed with Nutrients: With the inclusion of almond flour, mixed berries, dried cranberries, dates, raisins, and candied fruit, this cake is packed with essential nutrients and antioxidants.
• Good Source of Energy: The blend of nuts and dried fruits in this cake provides a good source of energy, making it a perfect treat during the festive season.
• Heart-healthy Ingredients: The nuts and dried fruits used in this recipe are known for their heart-healthy properties, making this Christmas plum cake a healthier indulgence.
• Great for Digestion: The dried fruits and nuts in this cake can aid in digestion and provide a good dose of dietary fiber.
• Long Shelf Life: This Christmas plum cake can be kept for several weeks if stored properly, making it a convenient and delightful holiday treat to enjoy for an extended period.

Ingredients for Christmas Plum Cake

• All-Purpose Flour: The base of the cake, providing structure and texture.
• Almond Flour: Adds a nutty flavor and moistness to the cake.
• Cinnamon Powder: Adds warmth and a hint of spice to the flavor profile.
• Baking Powder: Helps the cake to rise and gives it a light, fluffy texture.
• Orange Zest: Adds a citrusy aroma and flavor to the cake.
• Fennel Seeds: Provides a subtle, licorice-like flavor to the cake.

How To Make Christmas Plum Cake?

To make a delicious Christmas Plum Cake, follow these simple steps:

• Preheat your oven and prepare the pan by buttering and lining it with parchment paper to prevent the cake from sticking.
• Combine the dry ingredients such as flour, salt, cinnamon powder, baking powder, and fennel seeds in a bowl. Add almond flour and orange zest, and mix well.
• In a separate bowl, mix the assorted dried fruits and nuts with a small amount of the flour mixture, ensuring they are well coated.
• In a mixer, beat the butter and sugar until light and fluffy, then add the eggs one at a time. Mix in the alcohol and orange juice, and then fold in the fruit and flour mixtures.
• Pour the batter into the prepared pan, decorate with blanched almonds or cashews, and bake for the specified time.
• Once baked, brush the top with alcohol, wrap the cake, and store it in a cool, dry place.

The key to a flavorful Christmas Plum Cake lies in ensuring the fruits and nuts are well coated with the flour mixture and in brushing the cake with alcohol, allowing it to mature and develop rich flavors over time. Enjoy this traditional holiday treat with family and friends!

Serving Suggestions

• Accompaniments: Serve the Christmas plum cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast in flavors.
• Beverages: Pair the cake with a warm cup of spiced mulled wine or a hot mug of cocoa to enhance the festive experience.
• Cheese: Consider serving the cake with a side of aged cheddar cheese or a creamy brie for a savory balance to the sweet cake.

Tips for Making Christmas Plum Cake

• Preparation Duration: It's important to set aside enough time for the preparation of the Christmas plum cake. With the soaking of the dried fruits and nuts, as well as the baking time, it's best to plan ahead and allow for several hours of preparation before the cake is ready to be enjoyed.
• Cooking Techniques: To ensure the perfect texture and flavor of the Christmas plum cake, be sure to follow the baking instructions carefully. Pay attention to the temperature and duration for baking, and make sure to check for doneness using a skewer inserted into the center of the cake.
• Importance of Garnishing: Garnishing the top of the cake with blanched almonds or cashews not only adds a decorative touch but also enhances the presentation of the Christmas plum cake. Take the time to arrange the nuts in a visually pleasing way for an extra festive look.
• Soaking the Cake: After baking, it's essential to brush the top of the cake with alcohol and make holes to allow the flavors to penetrate and enhance the richness of the cake. This step contributes to the depth of flavor and moistness of the Christmas plum cake.
• Storage Tips: To ensure the longevity of the Christmas plum cake, store it in a cool, dry place or in the refrigerator. Wrapping the cake with cling film and aluminum foil, and regularly brushing it with alcohol, will help to preserve its freshness and flavor for several weeks.
• Enjoyment Over Time: The Christmas plum cake is known for improving in taste as it matures. By regularly brushing the cake with alcohol, the flavors continue to develop, making it a delightful treat to be enjoyed over time.

Variations for Christmas Plum Cake

• Fruit and Nut Variations: Feel free to mix and match different dried fruits and nuts to create your own unique flavor profile. Try using dried apricots, prunes, or figs, and experiment with walnuts, pecans, or hazelnuts for a different twist on the classic recipe.
• Alcohol Substitutions: If you prefer not to use brandy or rum, you can try substituting with fruit juice or even strong black tea for a non-alcoholic version. This can add a different flavor dimension that is equally delicious.
• Spice Blend Variations: While this recipe calls for cinnamon and fennel seeds, you can get creative and add other spices like nutmeg, cloves, or even a hint of ginger for a unique and personalized touch to your Christmas plum cake.
• Citrus Zest Options: Experiment with different citrus fruits for the zest, such as lemon or lime, to add a zesty and refreshing twist to the cake's flavor profile.
• Gluten-Free Options: For a gluten-free version, you can try using a gluten-free all-purpose flour blend and make sure the baking powder is also gluten-free. You can also substitute almond flour for the all-purpose flour for a nuttier flavor.
• Sugar Alternatives: If you’re looking for a healthier alternative, consider using coconut sugar or maple syrup instead of brown sugar for a different sweetness and flavor profile.

By trying out these variations, you can create a Christmas plum cake that is uniquely your own and a delightful addition to your holiday tradition. Happy baking!

How to Store Christmas Plum Cake

• Proper Storage: After baking the Christmas plum cake, it is essential to store it properly to maintain its freshness. The cake should be wrapped in cling film and aluminum foil to prevent it from drying out and to preserve its flavor.
• Keep it Cool and Dry: Store the wrapped cake in a cake tin or an airtight container in a cool and dry place, such as a refrigerator. This will help the cake stay moist and prevent it from spoiling.
• Frequent Brushing: Brushing the cake with alcohol once or twice a week helps to enhance its flavor and keep it moist. This also helps to create a protective barrier on the cake's surface, extending its shelf life.
• Longevity: When stored properly, the Christmas plum cake can be kept for several weeks, allowing you to enjoy it throughout the holiday season. Proper storage is key to ensuring the cake remains fresh and delicious.
• Maintain Freshness: Proper storage is crucial for maintaining the freshness of the dried fruits, nuts, and alcohol in the cake. Storing it in the refrigerator or a cool, dry place will help these key ingredients retain their flavor and texture.
• Enjoy Over Time: By following these storage tips, you can savor the delightful flavors of the Christmas plum cake over an extended period, making it a festive treat to enjoy with friends and family.

Frequently Asked Questions (FAQs)

Can I use a different type of alcohol for the Christmas plum cake?

• Yes, you can definitely use a different type of alcohol, such as whiskey or brandy, based on your preference. Just ensure that the alcohol complements the flavors of the dried fruits and nuts in the cake.

Can I omit the alcohol from the recipe?

• If you prefer to avoid alcohol, you can substitute it with an equal amount of orange juice. This will still provide the cake with a delightful hint of citrus flavor.

Can I use different types of nuts and dried fruits for the cake?

• Absolutely! Feel free to customize the assortment of dried fruits and nuts based on your personal tastes. You can use a combination of figs, apricots, or prunes, along with pistachios, walnuts, or hazelnuts for a unique twist.

Can I make the Christmas plum cake in advance?

• Yes, you can make the cake ahead of time as it actually tastes better after a few days of aging. Store it in an airtight container in a cool, dry place or the refrigerator, and remember to brush it with alcohol once or twice a week to retain its moistness and flavor.

How long can the Christmas plum cake be kept for?

• If stored properly, the Christmas plum cake can be kept for several weeks, allowing you to enjoy it throughout the festive season. Just remember to maintain its freshness by wrapping it well and brushing it with alcohol regularly.

Can I make the Christmas plum cake without eggs?

• For an eggless alternative, you can substitute the eggs with a mixture of 1 tablespoon of vinegar or lemon juice stirred into a cup of milk, or 1/4 cup of unsweetened applesauce for each egg in the recipe. This will help maintain the cake's moisture and binding properties.

Christmas Plum Cake 2018-12-21 01:29:48

Recipe Card

Christmas Plum Cake

Serves 10                             

Prep Time   00:30        

Cook Time   02:30        

Total Time   03:00                      

Ingredients

• 2 cups all purpose flour (260 grams)
• 75 grams almond flour
• 1/2 tsp cinnamon powder
• 1 tsp baking powder
• 1/2 tsp salt
• Zest of one orange
• 1 tsp fennel seeds
• 1 cup unsalted butter (225 grams) at  room temperature
• 3 large eggs at  room temperature
• 1 cup firmly packed light brown sugar (210 grams)
• 1/4 cup fresh orange juice
• 1/4 cup alcohol (brandy or rum)
• 750 grams of an assortment of dried fruits and nuts (In this recipe, I used mixed berries, dried cranberries, dates, raisins, and candied fruit/ tutti frutti, chopped cashews and almonds          

Instructions

• Preheat your oven to 160 degrees C. And then butter or spray an 8-inch springform pan with a removable bottom.
• Then line the bottom of the pan with parchment paper. And also line the sides of the pan with a strip of parchment paper that extends about 2 inches above the rim of the pan as shown in the picture.
• In a wide bowl combine the flour, salt, cinnamon powder, baking powder and fennel seeds.
• Also, add the almond flour, mix well until combined.
• Then add the zest of an orange, mix well and keep it aside.
• In another large bowl, place all the dried fruits and candied fruits along with the nuts.
• Remove about 3 tablespoons of flour mixture and add it to the fruit mixture, toss well until well coated.
• In the bowl of your electric stand mixer or with a hand mixer, beat the butter until creamy for about one minute over medium speed.
• Then add the light brown sugar and beat until light and fluffy. It takes 3 minutes at medium-high speed.
• Then add the eggs, one at a time, beating well after each addition.
• Scrape down the sides and bottom of the bowl as needed.
• Then add the alcohol and orange juice, mix gently until incorporated.
• Then fold in the fruit mixture at low speed.
• And then fold in the flour mixture slowly.
• Scrape the batter into the prepared pan and decorate the top with blanched almonds or cashews as you like.
• Bake it in the preheated oven for 1 hour.
• Then reduce the heat to 150 degrees C and again bake it for another 80 to 90 mins or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.
• Remove the cake from the oven and place on a wire rack to cool completely.
• Then with a skewer, make some holes on the top surface and brush with alcohol.
• Wrap the cake with cling film and aluminum foil and then place it in a cake tin or airtight container and store it in a cool dry place/refrigerator.
• Brush the cake with alcohol once or twice in a week.
• You can keep this cake for several weeks.         

By Santhi Therese    The Indian Claypot

https://theindianclaypot.com/

Step-By-Step Instructions:

In a wide bowl combine the flour, salt,
cinnamon powder, baking powder and fennel seeds.

Also, add the almond flour, mix well
until combined.

Then add the zest of an orange, mix
well and keep it aside.

Meanwhile, preheat your oven to 160 degrees C.
And then butter or spray an 8-inch springform pan
with a removable bottom. Then line the bottom of the pan
with parchment paper. And also line the sides of the pan
with a strip of parchment paper that extends about
2 inches above the rim of the pan as shown in the picture.

In another large bowl, place all the dried
fruits and candied fruits along with the nuts.

Remove about 3 tablespoons of the flour mixture
and add it to the fruit mixture, toss well until well coated.

In the bowl of your electric stand mixer or
with a hand mixer, beat the butter

until creamy for about one minute
over medium speed.

Then add the light brown sugar and beat
until light and fluffy.

It takes 3 minutes at medium-high speed.

Then add the eggs, one at a time, beating well
after each addition. Scrape down the sides and
bottom of the bowl as needed.

Then add the alcohol and

orange juice, mix gently until incorporated.

Then fold in the fruit mixture at low speed.

And then fold in the flour mixture slowly.

Scrape the batter into the prepared pan and
decorate the top with blanched almonds or
cashews as you like.

Bake it in the preheated oven for 1 hour.
Then reduce the heat to 150 degrees C
and again bake it for another 80 to 90 mins or
until a long skewer inserted into the center of the
cake comes out with just a few moist crumbs.

Remove the cake from the oven and
place on a wire rack to cool completely.