The Rum Plum Cake is a classic dessert that often graces the tables during the holiday season, especially Christmas. Rich, moist, and packed with dried fruits and nuts, this cake is soaked in rum, which enhances its deep, complex flavors. The combination of dark rum and mixed dried fruits like plums, raisins, and currants, along with warming spices such as cinnamon and nutmeg, makes this cake an indulgent treat.

What sets the Rum Plum Cake apart from other cakes is its unique method of preparation, where the dried fruits are soaked in rum (or other alcohols like brandy or whiskey) for several days, allowing the flavors to meld and develop. The cake is baked to perfection and can be enjoyed as a dessert, snack, or even as a thoughtful gift for loved ones during the festive season.

Let’s walk through the recipe and learn how to make this delicious, boozy, and festive Rum Plum Cake at home.

Ingredients for Rum Plum Cake

For the Fruit Mixture:

• 1 cup mixed dried fruits (raisins, currants, prunes, and chopped dried plums)
• ½ cup chopped nuts (cashews, walnuts, almonds, or pecans)
• 1 cup dark rum (or brandy or whiskey)
• 1 tablespoon orange juice (optional)

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter (at room temperature)
• ¾ cup brown sugar (light or dark)
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ cup orange juice
• 2 tablespoons molasses (optional, for added depth of flavor)
• 2 tablespoons honey (optional, for sweetness)
• Zest of 1 orange
• 1 tablespoon lemon zest

How to Make Rum Plum Cake: Step-by-Step Process

1. Soak the Dried Fruits

The first step in making a Rum Plum Cake is to soak the dried fruits in alcohol. In a large mixing bowl, combine the mixed dried fruits (raisins, currants, prunes, and chopped dried plums) with chopped nuts. Pour the dark rum (or your preferred alcohol) over the mixture and stir to combine. Cover the bowl and let the fruits soak for at least 24-48 hours. For the best results, soak the fruits for 1-2 weeks, stirring occasionally to ensure the fruits are well-coated and the rum is absorbed.

2. Prepare the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This mixture of dry ingredients will ensure that the spices are evenly distributed throughout the cake.

3. Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer or hand whisk until light and fluffy. This will incorporate air into the mixture, helping the cake rise and become soft and moist.

4. Add the Eggs and Wet Ingredients

Once the butter and sugar are creamed, add the eggs one at a time, mixing well after each addition. Add the vanilla extract, orange juice, molasses, and honey, and mix until smooth. The wet ingredients will combine with the butter and sugar to form a rich batter.

5. Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding about a third of the dry flour mixture, followed by half of the milk. Continue alternating until all the flour and milk are incorporated, mixing gently to avoid overworking the batter. Be sure to scrape down the sides of the bowl to ensure everything is mixed evenly.

6. Add the Soaked Fruits

Once the batter is ready, gently fold in the soaked dried fruits and nuts, ensuring that they are evenly distributed throughout the cake batter. If you find the fruit mixture too heavy, add a little more flour to help balance the batter.

7. Prepare the Cake Pan

Preheat the oven to 325°F (165°C). Grease and line an 8-inch round or square cake pan with parchment paper. This will prevent the cake from sticking to the pan and make it easier to remove once baked.

8. Bake the Cake

Pour the prepared batter into the greased cake pan and spread it out evenly. Bake in the preheated oven for 60-75 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. You can also check the cake by pressing gently on the surface; it should spring back.

9. Let the Cake Cool

Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The cake can be enjoyed warm or at room temperature.

10. Optional – Brush with Extra Rum

For a stronger rum flavor, you can brush the cooled cake with an extra tablespoon or two of rum. This is a common practice for festive cakes like Rum Plum Cake, as it adds depth to the flavor.

Tips for Making the Perfect Rum Plum Cake

• Soak the Fruits Well: The key to a great Rum Plum Cake is soaking the dried fruits in alcohol for a long time. This ensures the fruits are plump, flavorful, and absorb the alcohol’s essence, which enhances the cake’s overall taste.
• Use Good-Quality Rum: A good dark rum imparts a rich flavor to the cake, so opt for a quality rum for the best results.
• Let the Cake Age: Like many traditional fruit cakes, Rum Plum Cake improves in flavor over time. If possible, let the cake rest for a few days before cutting into it. This allows the flavors to meld and deepen.
• Store Properly: Once cooled, store the cake in an airtight container to retain moisture. You can even wrap it in wax paper and foil for extra freshness.
• Decorate for Festivities: If you’re making this cake for Christmas or another festive occasion, consider decorating it with candied fruits, edible glitter, or a dusting of powdered sugar.

Health Benefits of Rum Plum Cake

While Rum Plum Cake is indulgent and packed with sugar and alcohol, it does contain some beneficial ingredients:

• Nuts: Nuts like almonds, cashews, and walnuts provide healthy fats, protein, and essential vitamins and minerals.
• Dried Fruits: Dried fruits like raisins, plums, and currants are rich in fiber, antioxidants, and vitamins, making them a good addition to your diet in moderation.
• Spices: The warming spices like cinnamon, nutmeg, and ginger are known for their anti-inflammatory properties and can help aid digestion.

How to Serve Rum Plum Cake

• Serve as a Dessert: This cake is perfect for any special occasion, especially during Christmas. Serve it with a hot cup of tea or coffee for a festive treat.
• Pair with Ice Cream: For an indulgent dessert, pair a slice of Rum Plum Cake with vanilla ice cream or whipped cream.
• Give as a Gift: Rum Plum Cake makes a fantastic homemade gift during the holidays. Wrap it in decorative packaging for a thoughtful and personal present.

The Rum Plum Cake is a rich, flavorful, and festive dessert that adds a touch of luxury to your holiday celebrations. With its combination of rum-soaked dried fruits, nuts, and warm spices, this cake is perfect for indulging your sweet tooth and impressing your guests. Whether you make it for Christmas or any other special occasion, this classic recipe is sure to be a hit at your table.