Have you ever baked a cake that looked amazing but tasted dry or bland? What if we told you that the secret to a consistently moist and flavorful dessert lies in one timeless classic — plum cake ?
Unlike many modern desserts that rely on artificial flavors or excessive sugar, plum cake offers a natural depth of flavor, enhanced by slow-soaked dried plums (or prunes), warm spices, and a touch of citrus. In fact, recent food trend reports show that spiced fruit cakes like plum cake have seen a 37% increase in online searches over the past year — proving that this isn’t just a holiday treat, it’s a year-round favorite.
Let’s dive into an easy yet decadent recipe that brings out the best in every bite.
Ingredients List
Here’s what you’ll need to make our signature Plum Cake , designed for optimal texture and flavor:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-ins:
- 1 ½ cups chopped pitted prunes (soaked overnight)
- Zest of 1 orange
- 2 tbsp orange juice
- Optional: ¼ cup chopped walnuts or pecans
Substitution Tip: For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend. Use applesauce or mashed banana in place of half the brown sugar to cut the sugar content.
Timing
- Total time: 90 minutes
- Prep time: 20 minutes
- Bake time: 70 minutes
This recipe is faster than most traditional plum cake recipes, which often take over 2 hours from start to finish. By soaking the prunes overnight, we cut down on baking time while enhancing moisture and flavor absorption.
Step-by-Step Instructions
Step 1: Soak the Prunes
Soak 1 ½ cups chopped prunes in boiling water or orange juice overnight. Drain well before using.
Pro Tip: Adding a splash of brandy or rum while soaking gives your cake a sophisticated twist perfect for holiday gifting or dinner parties.
Step 2: Prepare the Dry Ingredients
Mix the flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt in a medium-sized basin.
Personalized Suggestion: If you love a stronger spice kick, add a dash of allspice or ginger for a more complex flavor profile.
Step 3: Cream the Butter and Sugar
Using a stand mixer or hand blender, beat softened butter and brown sugar until light and fluffy — about 3–4 minutes.
Data Insight: Creaming at room temperature ensures even distribution of air bubbles, resulting in a lighter crumb.
Step 4: Add Eggs and Flavorings
Add the orange juice, zest, and vanilla essence after beating in the eggs one at a time.
Step 5: Combine Everything
Fold dry ingredients into the wet mixture alternately with the soaked prunes. Mix gently to avoid overworking the batter.
Cooking Hack: Use a spatula instead of a mixer during this step to preserve the cake’s tender texture.
Step 6: Bake to Perfection
Pour batter into a greased 9×5-inch loaf pan. Bake at 325°F (160°C) for 65–75 minutes or until a toothpick inserted comes out clean.
Time-Saving Trick: Line the pan with parchment paper for easier removal and cleanup.
Nutritional Information
Each serving (1 of 10 slices) contains approximately:
- Calories: 245 kcal
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 2.5g
- Protein: 3g
- Sugar: 20g
This makes our Plum Cake a balanced indulgence — especially when compared to typical store-bought cakes, which average around 350+ calories per slice due to added sugars and preservatives.
Healthier Alternatives for the Recipe
Want to enjoy your Plum Cake guilt-free? Here are some smart swaps:
- Replace half the butter with unsweetened applesauce.
- For a lower glycemic index, use coconut sugar rather than brown sugar.
- Add ¼ cup ground flaxseed for extra fiber and omega-3s.
- For an added protein boost, use almond flour in place of ¼ of the flour.
These changes keep the cake moist and rich without compromising taste.
Serving Suggestions
Enjoy your Plum Cake in these delicious ways:
- Classic: Present warm, topped with a dollop of Greek yogurt and a dusting of powdered sugar.
- Tea Time: Pair with black tea or chai for a cozy afternoon treat.
- Festive Twist: Drizzle with a simple glaze made from powdered sugar and orange juice for holidays.
- Dessert Upgrade: Top with a scoop of vanilla bean ice cream for a delightful contrast.
Creative Idea: Slice and freeze individual portions for a quick breakfast or snack on-the-go!
Common Mistakes to Avoid
Even seasoned bakers can stumble — here’s how to prevent common pitfalls:
- Overmixing the batter: This leads to a dense, rubbery texture. Always fold gently.
- Not soaking the prunes long enough: Overnight soaking ensures they soften properly and infuse flavor.
- Baking at too high a temperature: Stick to 325°F to ensure even cooking without burning the top.
- Skipping the cooling period: Let the cake cool for at least 15 minutes before slicing to avoid crumbling.
Storing Tips for the Recipe
To maintain freshness and flavor:
- Store in an airtight jar at room temperature for up to 5 days.
- Before freezing, cover tightly in foil and plastic wrap; this will keep for up to three months.
- Reheat frozen slices in the microwave for 20–30 seconds or oven at 300°F for 5–7 minutes.
Meal Prep Tip: Make ahead and freeze several loaves for birthdays, gifts, or unexpected guests.
Conclusion
This Plum Cake recipe celebrates tradition, flavor, and simplicity in a way that goes beyond simply being a dessert. With its moist texture, aromatic spices, and versatile adaptations, it’s no wonder this cake is gaining popularity across the globe.
If you’re looking for more classic treats, check out our Apple Cinnamon Bundt Cake or Spiced Carrot Cake with Maple Glaze .
FAQs
Q: Can I use fresh plums instead of prunes?
A: While fresh plums offer a different flavor, prunes (dried plums) are ideal for their concentrated sweetness and moisture. Fresh plums may alter the texture significantly.
Q: Is this recipe suitable for vegans?
A: Yes! Simply substitute butter with vegan margarine, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and ensure your sugar is vegan-certified.
Q: Can I make this plum cake with chocolate chips?
A: Absolutely! Fold in ½ cup dark chocolate chunks for a rich, decadent twist.
Q: Why is my cake too dense?
A: Overmixing, insufficient leavening agents, or not soaking the prunes properly are common culprits. Follow the steps closely for best results.Q: How do I know when the cake is done baking?
A: If a toothpick inserted in the center comes out clean or with a few crumbs, the dish is ready!
