Plum cake

What comes first to your mind during Christmas’s freshly baked yummy plum cake! This rich plum cake is made with rum-soaked healthy dry fruits, nuts, fresh butter, eggs and caramel.

Also read Bebinca, a rich Goan dessert recipe

Plum Cake

Plum Cake – A rich cake for a memorable Christmas

Recipe by Rovena FernandesCourse: DessertCuisine: ContinentalDifficulty: Medium


Preparation time


Cooking time




  • 360ml Rum

  • 1 kg Mix cake fruits candy peels, sweet ginger, raisins, cashew nut, walnut, Dates, tutty ty frutty.

  • 1 kg unsalted butter

  • 1 kg Egg (about 18 to 19 eggs)

  • 1 kg sugar

  • 1 kg All purpose flour/maida

  • 30 ml vanilla essence

  • 2 tsp Baking powder

  • 1/2 tsp salt

  • 2 tsp cinnamon powder

  • Sugar caramel ( I have posted the recipe )


  • Soak the mix cake fruits one month prior to baking or atleast soaked overnight in rum
  • Powder the sugar
  • Separate egg yolks and whites
  • Sieve the flour, baking powder, salt and cinnamon powder together 2 times so that it is evenly mixed.Sievefloursaltbaking powdercinnamon
  • Mix the soaked fruits in rum and keep aside. If there is excess rum left after the fruits are mixed, keep it aside and mix it in the endcake fruits
  • Separate egg yolks and whites
  • Beat the egg whites till it becomes creamy.egg white
  • Next using hand blender cream the butter adding the sugar powder little by littlebuttersugar
  • Once you’re done with the above step mix the egg whites little by little to it till it gets creamycreamy
  • Now with your hand mix the maida and nuts that you have kept aside, mixing in one direction.nuts
  • Beat the egg yolks and add vanilla mix. Add it to the above mixeggegg mix
  • Add slowly add sugar caramel that is already madecaramel
  • Add Excess Rum if any
  • Grease the moulds with butter and sprinkle some flour on itgreasegrease2grease3
  • Pour the mix in greased mouldsmoulds
  • Preheat the convection oven with 180degrees
  • Place the greased moulds and bake in convection mode for 30 to 40 mins. The baking time depends on the quantity of cake. So you need to keep checking it
  • Use a dry toothpick and prick it in the centre of the cake. If the toothpick is moist when removed, which means the cake is baked
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