Nut-Free Traditional Plumcake
Indulge in the timeless charm of this Nut-Free Traditional Plumcake, a perfect festive treat for those looking for a rich, fruit-filled dessert without the addition of nuts. This recipe combines finely chopped dried plums, apricots, golden raisins, and dark raisins, soaked in orange juice for a vibrant burst of flavor. The soft and buttery cake base is delicately spiced with cinnamon, nutmeg, and allspice, and enhanced with a touch of lemon zest and vanilla extract for a warming, aromatic taste. Ideal for holiday gatherings or everyday indulgence, this nut-free plumcake is baked to perfection, offering a moist and tender texture with every slice. It’s the ultimate comfort dessert to enjoy with a cup of tea or as a centerpiece on your dessert table. Simple to make and easy to store, this nut-free variation of the classic plumcake is a delightful crowd-pleaser.
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Recipe Information
Ingredients
- 150 grams Dried plums (prunes), chopped finely
- 100 grams Dried apricots, chopped finely
- 100 grams Golden raisins
- 100 grams Dark raisins
- 150 ml Orange juice
- 200 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Light brown sugar
- 4 large Eggs, at room temperature
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 50 ml Milk
Instructions
Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper.
In a medium saucepan, combine the dried plums, apricots, golden raisins, and dark raisins with the orange juice. Heat over medium-low heat for 5-7 minutes until the fruits absorb the liquid and soften. Set aside to cool.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground allspice, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula to combine. Do not overmix.
Gently fold in the cooled fruit mixture. Add the milk to adjust the consistency of the batter – it should be thick but spoonable.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Cover the cake loosely with foil if it begins to brown too quickly.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a dessert or with tea. Store the cake in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 739.8 g | 269% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 460.5 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 586 mg | 45% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4823 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
