Traditional Plumcake
Experience the timeless delight of a Traditional Plumcake, a moist and flavorful treat perfect for the holiday season or any special occasion. Bursting with the natural sweetness of dried plums (prunes) and brightened by the zest of fresh orange, this classic recipe is elevated with a hint of ground cinnamon and optional rum-soaked fruit for added warmth and richness. The tender crumb comes from a balanced blend of all-purpose flour and creamy butter, while chopped walnuts lend a delightful crunch to every bite. With simple techniques like folding ingredients and baking to perfection, this crowd-pleasing loaf is easy to prepare and makes 8 generous servings. Whether dusted with powdered sugar for a festive finish or enjoyed on its own, this plumcake is a decadent way to savor cherished flavors in every slice. Perfect for search phrases like "holiday plumcake recipe," "traditional fruit loaf," or "best plum dessert," this recipe will charm dessert lovers and bakers alike.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 100 milliliters Milk
- 1 teaspoon Vanilla extract
- 150 grams Dried plums (prunes), chopped
- 50 milliliters Rum (optional)
- 100 grams Chopped walnuts
- 1 whole Zest of one orange
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch loaf pan with butter or cooking spray. Line with parchment paper for easy removal.
If using rum, soak the chopped dried plums in the rum for about 20 minutes to allow them to plump up. Drain before using, reserving any leftover rum for later.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped dried plums, chopped walnuts, and orange zest using a spatula or wooden spoon. If any rum remains, you can add it to the batter for added flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the plumcake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the plumcake as is or with a dusting of powdered sugar on top for an extra touch of sweetness.
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 512.7 g | 186% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 267.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2216 mg | 47% | |
*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.
