How To Make A Plum Cake Without Alcohol

 Ho, ho, ho! It's the most beautiful time of the year again! And the celebrations wouldn't be complete without a Christmas tree, twinkling lights, and our very own favourite plum cake. Plum cake is a quintessential Christmas treat, brimming with the richness of dried fruits and spices.

Traditionally, the recipe involves soaking dried fruits in rum or brandy for weeks. However, if you're catering to a family-friendly audience, avoiding alcohol for dietary reasons, or simply experimenting with a new recipe, you can still achieve the same depth of flavour without using alcohol.

This guide will help you bake a delicious plum cake that stays true to tradition while remaining alcohol-free.

Why Do We Eat Plum Cake On Christmas?

Many believe that Plum cake origin dates back to 16th-century England when people prepared a fruit-laden "plum porridge" to mark the end of Advent fasting. Advent fasting is a practice that involves abstaining from certain foods or activities during the four weeks before Christmas. Over time, the porridge evolved into a richer, sweeter dessert with dried fruits, nuts, and spices, symbolising the bounty of the season.

Despite its name, plum cake doesn't always contain plums. The term "plum" once referred to any dried fruit, like raisins or currants. These fruits, usually soaked in rum or brandy, infuse the cake with festive warmth and flavour.

The spices in plum cake like cinnamon, nutmeg, and cloves, evoke the gifts brought by the Magi to baby Jesus, while the act of baking and sharing this cake reflects the spirit of togetherness and generosity that Christmas embodies. Today, plum cake remains a delicious reminder of Christmas traditions, blending history, flavour, and festive joy into every bite.

How To Make A No-Alcohol Plum Cake

Here's a list of ingredients for making the perfect moist and flavourful alcohol-free plum cake.

For the Fruit Mixture:

• 1 cup dried fruits (tutti-frutti, raisins, currants, chopped dates or apricots)
• ½ cup candied peel (orange or lemon peel, chopped)
• ½ cup chopped nuts (walnuts, almonds, or cashews)
• ½ cup orange juice (packed or freshly squeezed)
• 2 tablespoons honey

For the Cake Batter:

• 1 ½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• pinch of ground cloves (optional)
• ½ cup unsalted butter (softened)
• ¾ cup sugar (brown sugar is preferred for its caramel notes)
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• ¼ cup milk (to adjust batter consistency, if needed)

Let's Prep For The Cake

1. Soaking the Fruits

• Combine the dried fruits, candied peel, and chopped nuts in a bowl.
• Pour the orange juice over the mixture and add honey. Stir well to coat all the fruits evenly.
• Cover the bowl and let the mixture sit for at least 4-6 hours. For a deeper flavour, soak overnight in the refrigerator.

2. Prepping the Baking Tin

• Grease a 9-inch cake tin (preferably round) with butter and line it with parchment paper.
• Preheat your oven to 170°C (338°F) for fan-assisted ovens or 180°C (356°F) for conventional ovens.

3. Mixing Dry Ingredients

• In a medium-sized bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
• Stir to ensure even distribution of the spices.

4. Making the Batter

• In a large mixing bowl, cream the butter and sugar until light and fluffy. This step ensures a soft and airy texture.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract.

5. Combining the Mixtures

• Gradually fold the dry ingredients into the butter-sugar mixture. Mix gently to avoid overworking the batter.
• Add the soaked fruits along with any remaining orange juice in the bowl. Fold everything together until the fruits are evenly distributed.
• If the batter feels too thick, add milk one tablespoon at a time to reach a pourable consistency.

6. Baking the Cake

• Pour the batter into the prepared cake tin, spreading it evenly.
• Tap the tin gently on the counter to remove any air bubbles.
• Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
• Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

7. Serving Suggestions

• Dust the cooled cake with powdered sugar for a festive touch.
• Serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Last-Minute Tips And Tricks

1. Opt for fresh and high-quality dried fruits and nuts for the best taste.
2. If orange juice isn't available, you can use apple juice, grape juice, or cranberry juice for soaking.
3. Adjust the spice levels according to your preference. A pinch of cardamom can add a unique twist.
4. If you want to make an eggless version of the cake, you can replace eggs with a mixture of 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water, or use a store-bought egg replacer.
5. Store the cake in an airtight container. It keeps well for up to a week and tastes better with time as the flavours meld together.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! In fact, making the cake a day or two in advance enhances its flavour as the spices and fruits infuse the cake.

2. What's a good substitute for candied peel?
If you don't like candied peel, you can use more dried fruits, such as cranberries or cherries, for added sweetness and colour.

3. Can I freeze this cake?
Absolutely. Wrap the cooled cake tightly in cling film and aluminium foil before freezing. It can be stored for up to three months. Defrost at room temperature before serving.

4. Why is my cake too dry?
Dryness can result from overbaking or using too much flour. Always measure your ingredients accurately and check the cake a few minutes before the recommended baking time.

Making a plum cake without alcohol doesn't mean compromising on flavour or texture. By following the above-mentioned recipe, you can create a cake that is every bit as rich, moist, and delicious as the traditional version. Whether for Christmas or any special occasion, this alcohol-free plum cake is sure to be a hit with family and friends.

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