Rum-soaked Christmas Plum Cake
The Rum-Soaked Christmas Plum Cake is a delightful treat, perfect for the festive season. This rich, moist cake is packed with dried fruits, all soaked in rum to enhance the flavour. The addition of whipped egg whites gives the cake a light, fluffy texture while maintaining its dense, flavourful nature. It’s a wonderful dessert for holidays, celebrations, or as a gift. If you love the taste of rum in your baked goods, this cake is a must-try.
A Perfect Holiday Dessert
The Rum-Soaked Plum Cake is a beloved dessert, especially during the Christmas season. Its deep, rich flavour comes from soaking the dried fruits in rum, allowing them to absorb all the sweet and spicy flavours. This cake can be made well in advance, which makes it perfect for holiday preparations. It is often enjoyed with family and friends and is a great addition to any festive gathering.
Infusing Flavour: Soaking Dry Fruits in Rum
Soaking dry fruits in rum is a traditional step in preparing rich, flavourful cakes, particularly fruitcakes. This process enhances the fruits’ moisture content while infusing them with a deep, spiced aroma. Depending on personal preference, various dried fruits such as raisins, currants, cherries, apricots, and figs can be used. To begin, the selected fruits are placed in a clean jar or bowl, and rum is poured over them until fully submerged, ensuring even absorption. The container is then sealed and left to rest for at least a few days, though longer soaking yields more intense flavours—sometimes weeks or months. Occasional stirring helps distribute the rum evenly, resulting in plump, aromatic fruits that add richness and depth to the cake.
Choose the fruits you love for soaking, customizing your mix to suit your personal taste and preferences.
Why Use Separated Egg Whites?
In this recipe, the eggs are separated, meaning the egg whites and yolks are mixed separately. This step helps create a lighter texture in the cake, as the egg whites are whipped to soft peaks and gently folded into the batter. This technique ensures the cake is fluffy, yet still dense and moist from the soaked fruits. The result is a beautifully balanced cake that isn’t too heavy but has a rich, satisfying flavour.
Using the drained Rum for Flavour
The key ingredient in this cake is rum. The dried fruits—like raisins, currants, and plums—are soaked in rum, which infuses them with a warm, complex flavour. The rum that the fruits were soaked in is full of deep, rich flavours and will infuse the batter with its unique taste. You can add the drained rum directly to the batter for an even more intense rum flavour. You can adjust the amount of rum based on your preference. If you prefer a stronger rum flavour, you can add more rum. For a lighter taste, reduce the quantity. The rum also helps preserve the cake, making it a great treat to prepare in advance.
Don’t miss out on our other irresistible cake recipes – perfect for adding a touch of sweetness to every celebration!
A Customizable Recipe
This Rum-Soaked Plum Cake recipe is very versatile. You can customize it by choosing your favourite dried fruits, nuts, and spices. If you’re not a fan of certain fruits or nuts, feel free to swap them out for others. The base of the recipe remains the same, and you can adjust the ingredients according to your taste. This flexibility makes it a great recipe for experimenting and finding your perfect version.
A slice of holiday bliss – rich, moist, and perfectly soaked in rum.
Perfect for Gifting and Sharing
Not only is this cake a treat for your own family, but it also makes a wonderful gift. The Rum-Soaked Plum Cake is perfect for sharing during the holidays. Whether wrapped in festive paper or placed in a beautiful gift box, it’s a thoughtful homemade gift that friends and family will appreciate. The cake’s rich flavours and lovely presentation make it an ideal holiday offering.
This Rum-Soaked Plum Cake with separated egg whites is a delicious and festive dessert that brings together the perfect combination of fruit, rum, and spices. The whipped egg whites create a unique texture, while the soaked fruits make every bite packed with flavour. Whether you make it for yourself, your family, or as a gift, this cake is sure to be a hit at any celebration. Enjoy baking and sharing this special treat!
If you prefer a non-alcoholic version, here’s our delicious fruit cake recipe, packed with all the festive flavors you love!
Rum-soaked Christmas Plum Cake
Ingredients
For Soaking (The dry fruits quantity is for 2 cakes)
- 1½ cups raisins, sultanas
- ½ cup dried cranberries
- ½ cup dried prunes plums
- ¼ cup dried apricots
- ¼ cup fig
- ¼ cup dates
- ¼ cup tutti fruiti
- 400 ml of Rum
For the Cake
- 1 ¾ cups of All-purpose flour 210g
- 1 ¼ tsp Baking powder
- ½ tsp Baking soda
- Pinch of salt
- 100 gms of Butter softened unsalted
- ¼ cup of oil any neutral, odourless oil
- 1 cup sugar 200g
- 4 room-temperature eggs egg whites separated
- 1 tsp Vanilla extract
- 1 tbsp apricot jam optional
- 1 tsp Orange zest optional
- 2-4 tbsps of drained rum from the soaked fruits optional, adjust based on your preference
- Spices: ¼ tsp cinnamon powder ¼ tsp cardamom powder, 1/8 tsp clove powder
- Alternate: 2 cardamoms 2 cloves, 1-inch size cinnamon grind with a tablespoon of sugar
For the caramel syrup
- ½ cup sugar 100gms
- ¼ cup warm water
Instructions
Soak the Fruits
- Chop the dried fruits into small pieces and mix.
- Transfer them to a clean, dry, airtight glass jar, pour rum over them and let them soak for at least 24 hours or up to several weeks for the best flavour. Stir occasionally to ensure they absorb the liquid.
- This quantity of dried fruits is sufficient to make two cakes.
Prepare the Caramel
- Heat sugar in a saucepan over low heat until it melts and turns golden brown.
- Carefully add ¼ cup hot water to the caramelised sugar (stand back to avoid splashing) and mix until smooth.
- Let it cool completely before using.
Separate Egg Whites and Yolks
- Crack the eggs, carefully separating the whites into one bowl and the yolks into another.
- Beat the whites until soft peaks form and set aside.
Prepare the Dry fruits
- Take 2 ¼ cups of dry fruits from the soaked fruits and drain the liquid.
- Toss them lightly with 2 tbsp of the sifted flour mixture. This helps prevent the fruits from sinking in the batter.
Prepare the dry ingredients
- In a bowl combine the flour, cardamom powder, clove powder, cinnamon powder, salt, baking powder and baking soda. Keep them aside.
Prepare the Batter
- Cream egg yolk, softened butter and sugar until light and fluffy.
- Add oil and continue to cream them.
- Stir in the vanilla extract and cooled caramel.
- Sift and add the dry ingredients into the batter. Fold gently.
- Fold in the beaten egg whites gently, ensuring the batter remains airy.
- Add the soaked dry fruits and mix lightly.
- Add 2-4 tablespoons of rum and combine.
- Note: The quantity of rum is based on your preference. For a more intense rum flavour, add 4 tablespoons. If you prefer a milder taste, reduce the amount according to your liking.
Bake the Cake
- Preheat your oven to 180°C. Grease and line a 9-inch round cake pan with parchment paper.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Let the cake cool completely before slicing.
Age the Cake (Optional)
- If desired, brush the cooled cake with rum or your choice of liquid.
- Wrap the cake tightly in parchment paper and foil. Store it in an airtight container.
- Continue brushing with rum every few days for a richer flavour.
Notes
Frequently Asked Questions
Yes, you can soak the dried fruits in orange juice or apple juice as a non-alcoholic alternative to rum.
For the best flavour, soak the fruits for at least 24 hours. For an even richer taste, soak them for one month.
Caramel adds a deep colour and flavour to the cake. You can skip it, but the cake may not have the same richness.
Toss the soaked and drained fruits with a little flour before mixing them into the batter to ensure even distribution.
Yes, but the cake may be denser. Adjust the liquid slightly to maintain the right consistency.
Plum cake stores well for up to 2-3 weeks in an airtight container. For longer storage, wrap it tightly and refrigerate or freeze.
Overbaking or using less liquid can make the cake dry. Check the cake a few minutes before the recommended baking time.
Common spices include cinnamon, nutmeg, cloves, and allspice for a warm, festive flavour.
Yes, you can bake it in a pressure cooker, stovetop pot, or microwave convection oven by adjusting the cooking time and temperature.
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