This Plum Cake (or Fruit Cake) is a beautiful fusion of dried fruits, nuts, and warming spices, creating a flavourful and rich dessert perfect for any celebration. With a smooth caramel syrup and a glossy sugar glaze, this cake is not just visually appealing but also packs a depth of flavour that makes it irresistible. Whether it’s for a special occasion or a cozy treat, this cake will become a favourite in your recipe collection!

Ingredients

For the cake batter

• For preparing fruits & nut mix
  • 1 cup or 150g raisins
  • 5 no. or 30g chopped dates
  • 2 tbsp or 25g dried cranberries
  • 1/2 cup or 50g chopped cashew
  • 1/3 cup or 50g tutti frutti
  • 3 tbsp or 35g candied citrus peel
  • 400 ml milk
  • 2 heaped tsp cocoa powder
• For the caramel syrup
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 1/4 cup boiling water
• 1 1/2 cup or 180g plain flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 cup granulated sugar
• 120g softened unsalted butter
• 1/4 cup vegetable oil
• 2 eggs
• 1 1/2 tsp vanilla extract
• 35g tutti frutti
• 1/4 tsp salt

For the glaze (optional)

• 1/4 cup granulated sugar
• 1/4 cup water

Method

Step 1: Prepare the Fruit and Nut Mixture

1. In a pan, combine raisins, chopped dates, dried cranberries, chopped cashews, tutti frutti, and candied citrus peel.
2. Add 400 ml milk and 2 heaped teaspoons of cocoa powder (you can use either sweetened or unsweetened cocoa powder).
3. Cook the mixture over low-medium heat, stirring occasionally, until most of the milk is absorbed by the fruits and nuts.
4. Once the milk is absorbed, drain any remaining liquid and allow the fruit mixture to cool down completely.

Step 2: Prepare the Caramel Syrup

1. In a pan, combine 1/2 cup sugar and 2 tbsp water.
2. Heat over medium-low heat until the sugar dissolves and begins to turn brown. Swirl the pan gently 2-3 times during the process to ensure even caramelization.
3. Be careful not to over-burn the sugar, as it can turn bitter. Once it reaches a deep amber color, remove it from the heat.
4. Slowly add 1/4 cup boiling water to the caramel (it will bubble up, so take caution) and mix well.
5. Allow the caramel syrup to cool down.

Step 3: Prepare the Dry Ingredients

1. In a bowl, mix together 180g plain flour, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg. Set this mixture aside.

Step 4: Prepare the Cake Batter

1. In a large bowl, beat 120g softened butter and 1/4 cup vegetable oil together until smooth.
2. Add 1/2 cup sugar and beat the mixture until well combined using a beater or an electric blender.
3. Add 2 eggs and beat again for about 1 minute.
4. Stir in 1 1/2 tsp vanilla extract, caramel syrup, and 1/4 tsp salt. Beat until everything is well mixed.
5. Sift the prepared dry ingredients (flour and spices) into the wet mixture and fold gently using a spatula until the batter is just combined.
6. Add 35g tutti frutti and the cooled boiled fruit and nut mixture from Step 1. Fold them into the batter carefully, ensuring they are evenly distributed.

Step 5: Bake the Cake

1. Preheat your oven to 180°C (350°F).
2. Grease and line an 8-inch cake tin with parchment paper.
3. Transfer the prepared batter into the cake tin and level it with a spatula.
4. Tap the tin 3-4 times on the counter to release any air bubbles in the batter.
5. Bake the cake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean.
6. At about 30 minutes of baking, cover the top of the cake with aluminum foil to prevent over-browning.

Step 6: Prepare the Glaze

1. In a small pan, combine 1/4 cup sugar and 1/4 cup water.
2. Heat until the sugar dissolves completely.
3. Brush the sugar solution generously over the top of the cake once it comes out of the oven. This will add a beautiful, glossy finish to the cake.

Step 7: Cool and Slice

1. Allow the cake to cool down completely, preferably overnight. This will help the flavors settle and make the cake even more moist.
2. Slice and enjoy the rich, fruity, spiced cake with the sweet caramel glaze!

---

Tips for Success:

• Allow time for the cake to cool: This cake gets even better with time, and allowing it to rest overnight will give you a perfectly sliced piece the next day.
• Adjust sweetness: You can modify the amount of sugar in the glaze or the cake batter depending on your sweetness preference.
• Ensure even mixing: Be sure to fold the dry ingredients and fruit mixture gently to maintain the cake’s light and airy texture.