Eggless Christmas Fruit Cake | Plum Cake

It’s not Christmas without the customary fruit cake. This recipe for eggless Christmas Fruit Cake or Plum cake is rich, decadent and loaded with rum-soaked fruits and nuts. Spiced with cinnamon, nutmeg and ginger, this boozy cake is all that you want to make this Christmas special.

Eggless christmas fruits cake - plum cake - slurpy platter

I set out to bake this cake by soaking the dried fruits in rum only 10 days ago. The last year I baked it, I had soaked it only for 2 days, yet it had a slight hint of alcohol when we tasted it, not too obvious, but you could sense it. To get the best results you must soak it for a 6-12 months at least but if you’re pressed for time, you could soak it for 24 hours at least. If you don’t wish to soak it in alcohol, you could make skip the procedure and make a simple fruit cake sans the rum. But trust me, you’ll love the boozy version more than the plain one. A lil rum doesn’t harm anyone 🙂

I was wondering why it is called a Plum Cake when there is no plum in it. So I looked up to Wikipedia and found this — Plum cake actually refers to a wide range of cakes made with either dried fruits with fresh fruit.  It does not have any plums in it though. The British brought the dried fruit variety of cake with them, to India to serve around the time of the Christmas holiday season and in the American colonies, where it became associated with elections, one version came to be called “election cake”.

Eggless christmas fruits cake - plum cake - slurpy platter

Apparently, Plum cakes made with fresh plums came with other migrants from other traditions in which plum cake is prepared using plum as a primary ingredient. In some versions, the plums may become jam-like inside the cake after cooking, or be prepared using plum jam. Plum cake prepared with plums is also a part of Ashkenazi Jewish cuisine, and is referred to as Pflaumenkuchen or Zwetschgenkuchen. Other plum-based cakes are found in French, Italian and Polish cooking.

In Old English, the term plūme was “from medieval Latin pruna, from Latin prunum,” which equated to “prune”.Prune in modern French means plum, so plum tarts have names such as tarte aux prunes. In English, prunes are dried plums, and when modern cakes use them as a primary ingredient,[10] they may be referred to as a plum cake or type of plum cake.

With regional variations in India the soaking with rum/brandy became a tradition. How does it really matter when you have a gorgeous cake that you can gorge on?

Make an eggless version of this Christmas Fruit cake and you’ll really want to bake more of it.

Eggless christmas fruits cake - plum cake - slurpy platter
Eggless Christmas Fruit Cake | Plum Cake
It's not Christmas without the customary fruit cake. This recipe for eggless Christmas Fruit Cake or Plum cake is rich, decadent and loaded with rum-soaked fruits and nuts. Spiced with cinnamon, nutmeg and ginger, this boozy cake is all that you want to make this Christmas special.
Eggless christmas fruits cake - plum cake - slurpy platter
Eggless Christmas Fruit Cake | Plum Cake
It's not Christmas without the customary fruit cake. This recipe for eggless Christmas Fruit Cake or Plum cake is rich, decadent and loaded with rum-soaked fruits and nuts. Spiced with cinnamon, nutmeg and ginger, this boozy cake is all that you want to make this Christmas special.
Servings Prep Time
4People 3
Cook Time
40Minutes
Servings Prep Time
4People 3
Cook Time
40Minutes
Ingredients
Instructions
  1. To begin making the Christmas fruit cake, first pre-heat the oven at 180 °C (350 °F). In a heavy bottomed pan, add brown sugar and white sugar with a tbsp of water and simmer till it comes to a boil.
  2. Now add the cinnamon, nutmeg and ginger powder, orange zest and give it a quick stir. Add a bit of the rum from the soaked dried fruits. Turn off the stove and allow it to cool.
  3. Once the mixture has cooled, add the baking soda and baking powder to it and you 'll see the effervescence. To this add the dried fruits and oil, give it a quick mix until all of it is incorporated.
  4. Sieve the all purpose flour in a separate bowl and start adding the flour little by little to the above mixture and fold/whisk it gently until all of it comes together. It should resemble a thick pancake batter.
  5. Add milk and mix gently again. Line a baking sheet in your cake pan and pour the batter until it reaches half the pan. Sprinkle with candies cherries and nuts. If you have remaining batter pour it into another pan and repeat the topping. Push it into the oven to bake for 25-20 minutes until a toothpick inserted comes out clean. *Keep checking in between as each oven temperature varies.
  6. Allow it to cool and serve.
Recipe Notes
  1. You can skip soaking the fruits in alcohol if you dont prefer to, however, it tastes best when you do.
  2. You can also alter the amount of cinnamon and nutmeg powder and probably add less, if you dont like the over powering flavor. I for one, love cinnamon for the warmth it brings out in the cake. 


Leave a Reply

Your email address will not be published. Required fields are marked *