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.
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”.
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, 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 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.
- 250Gms dried fruits (I used tutti fruities, candies cherries, cranberry and apricots)Soaked in 200 ml of rum for 10 days at least
- 150gms Dried nuts (almonds, walnuts, pistachios and cashews)chopped
- 2Cups All Purpose Flour
- 100Gms Brown Sugar
- 100Gms White Sugar
- 1Tsp Orange ZestFrom fresh orange
- 1Tsp each Nutmeg, cinnamon and ginger powder
- 70ml OilYou could use butter too
- 1tsp Baking Powder
- 1tsp Baking Soda
- 2Tbsp Milk
- 1/4Cup more Candied cherries and dried fruitsFor topping
- You can skip soaking the fruits in alcohol if you dont prefer to, however, it tastes best when you do.
- 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.