Irresistible Christmas Plum Cake Recipe for a Joyous Celebration

Ingredients 1 cup (200g) unsalted butter, softened 1 cup (200g) brown sugar 2 cups (250g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon powder 1/4 teaspoon nutmeg powder 1/4 teaspoon allspice powder A pinch of salt 1/2 cup (120ml) yogurt 1/4 cup (60ml) milk 1 teaspoon vanilla extract 2 cups (300g) mixed dried fruits (plums, raisins, currants, dates) 1 cup (150g) mixed nuts (almonds, walnuts, cashews), chopped 1/4 cup (60ml) rum or orange juice (for soaking the dried fruits)

Soak the mixed dried fruits in rum or orange juice for a few hours or overnight to plump them up.

Prepare Dried Fruits

Preheat your oven to 325°F (160°C). Grease and line a cake tin with parchment paper.

Preheat the Oven

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon powder, nutmeg powder, allspice powder, and a pinch of salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Cream Butter and Sugar

Add the yogurt, milk, and vanilla extract to the butter-sugar mixture. Mix until well combined.

Add Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Wet and Dry Ingredients

Fold in the soaked dried fruits and chopped nuts until evenly distributed throughout the batter.

Add Wet Ingredients

Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.


Allow the cake to cool in the tin for about 15 minutes before transferring it to a wire rack to cool completely.

Cool and Serve

Optionally, you can brush the top of the cooled cake with some additional rum or orange juice for extra flavor.

Optional Glaze

Once the cake has cooled and any optional glaze has set, slice and savor the rich flavors of your Christmas Plum Cake.

Slice and Enjoy