Christmas Rum Cake With Plum A Classic Winter Delight
Written by jheelum basu | October 1, 2024
November is the month when the evenings slowly change with a subtle hint of winter in the air. Although Christmas is still a few weeks away, the festive vibe starts to kick in slowly. These pre-festive winter evenings are always all about a sense of comfort, warmth, and coziness. And, nothing else carries the essence of pre-festive winter evenings better than a rich
rum plum cake
. With every single, the rum-soaked prunes, dates, and raisins announce that the best time of the year is here.
Besides the regular dried fruits, nuts, orange peels, and ginger, this cake also contains dried plums, also known as prunes. Soaking the dried fruits and nuts in rum infuses the rich and classic festive flavor into the
rum plum cakes
. Besides adding the boozy undertone to the cake that perfectly pairs with winter, rum also extends the shelf life of the cake by preventing the growth of microorganisms due to the high percentage of ethanol.
After combining all the dry and wet ingredients and the soaked dried fruits and nuts, following the proper method, the batter is baked in a preheated oven until a toothpick inserted comes out clean. Often, holes are poked on the surface and more rum is poured on it following the ‘feeding’ method once it is completely cooled. This makes the
rum plum cake
more moist and rich in flavor.
History of Rum Cake: British Recipe With A Caribbean Twist
The 18th-century history of rum cake combines the recipe of British fruit pudding with the Caribbean culinary culture of soaking dried fruits in rum. The British introduced the fruit pudding studded with dried fruits to the Caribbean, and the locals then added the slightly boozy twist.
In several parts of the Caribbean, the classic
rum plum cake
is also known as ‘Black cake’ because of its rich and dark appearance. Over the past few centuries, the recipe has gained popularity across the world for its flavor, aroma, taste, and texture. Today, a rich
rum plum cake
is a classic winter delight loved by all.
Christmas Rum Cake With Plum: Recipe
Ingredients
For soaking dried fruits and nuts
- 2 cups prunes or dried plums mixed with other dried fruits (raisins, currants, cherries, and dates)
- 1 cup of chopped nuts ( a mix of almonds, walnuts, cashews, pecans)
- 2 cups of rum to soak
- 1/4 cup tutti frutti
- ½ cup candied orange peels
- ½ cup candied ginger
For the cake
- 1.5 cups all-purpose flour
- 1 cup softened butter
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ⅓ teaspoon ground nutmeg
- ⅓ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Step-by-Step Guide
Step 1:
Start by preheating the oven to 180°C. Keep a regular baking pan ready by lining it with a baking sheet. A Bundt pan or a loaf pan can be used for baking
rum plum cakes
as well.
Step 2:
Prepare the dry fruit mix by soaking the dried plums (prunes), other dried fruits, nuts, candied orange peels, candied ginger, cherries, and tutti frutti in rum for at least 7-8 hours. To prevent them from sinking to the bottom of the cake, coat them with a little flour right before soaking.
Step 3:
Take an electric hand mixer to cream the softened butter with brown sugar in a mixing bowl until light and fluffy. Next, beat in eggs one at a time. Stir in the orange juice and vanilla extract as well.
Step 4:
Once the wet ingredients are mixed well, add the dry ingredients such as all-purpose flour, baking powder, baking soda, salt, and spices. Mix all of them to form the cake batter.
Step 5:
Combine the prepared fruit mixture with the cake batter and give it a good mix before pouring it into the prepared baking pan.
Step 6:
Bake it for about 70-80 minutes, or until a skewer inserted into the center comes out clean. If the top layer is browning too quickly, a piece of parchment paper can be placed on it with a hole in the center for the last 15-20 minutes.
Step 7:
Once it is out of the oven, allow the cake to cool completely in the tin. While it is still warm, pour some more rum all over the cake and allow the cake to absorb it for some time before serving. This method is known as ‘feeding’, which makes the cake even moister and extends its shelf life. For garnishing, one may use some freshly sliced plums or fresh cherries on top.
Conclusion:
This winter, make sure the comfort quotient rules the pre-festive vibe. Bake this rich and flavorful winter special
rum plum cake
for the fiends and family. Studded with rich fruits along with a subtle hint of booze, this cake will surely make the cold evenings more cherishable than ever.