Christmas plum cake is a dark, fragrant fruit cake packed with soaked dried fruit, warm spices and nuts. This version uses caramel syrup for colour and keeps the crumb moist without alcohol.
Ingredients
- 1 1/2 cups mixed dried fruit
- 1/2 cup orange juice for soaking
- 1 1/2 cups plain flour
- 1/2 cup brown sugar
- 1/2 cup melted butter or neutral oil
- 2 eggs, or a plant-based egg substitute
- 1/2 cup caramel syrup
- 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon clove
- 1 teaspoon baking powder and 1/2 cup chopped nuts
Method
- Soak dried fruit in orange juice for at least 2 hours.
- Whisk butter, sugar, eggs and caramel syrup. Fold in flour, baking powder, spices, nuts and soaked fruit.
- Pour into a lined tin and bake at 170°C until a skewer comes out with a few moist crumbs, about 45–55 minutes.
- Cool fully before slicing.
Tips and storage
Do not overmix once flour is added. Wrap the cooled cake and rest overnight for a deeper flavour. Store airtight at room temperature for 3 days or refrigerate for a week.
More festive baking
For more celebratory recipes, explore our dessert collection, try Vegan Blueberry Muffins, or browse Eggless Banana Bread. For another holiday bake, see Christmas Yule Log.
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