Spiced plum Christmas cake

    (14)
    1 hour

    I make this each Christmas. It's an ingenious use of plum baby food, though you can substitute pureed tinned plums if you like. This recipe will make: 4 small loaves, 2 medium loaves, 1 large loaf or 1 tube cake.


    11 people made this

    Ingredients
    Serves: 16 

    • 250ml vegetable oil
    • 3 eggs
    • 225g plum baby food or pureed plums
    • 1 2/3 cups (375g) caster sugar
    • 2 cups (250g) plain flour
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 125g chopped nuts
    • For the glaze
    • 125g icing sugar
    • 2 1/2 tablespoons lemon juice

    Directions
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 180 degrees C. Grease and flour your cake or loaf tins of choice.
    2. In a large bowl, mix together vegetable oil, caster sugar, eggs and pureed plum.
    3. In separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, bicarbonate of soda and nuts. Mix wet and dry ingredients together. Turn into prepared tin.
    4. Bake in the preheated oven for 50 to 60 minutes or until it tests done.
    5. Remove from oven to cool 10 minutes in tin. Remove and place on cooling rack.
    6. While cooling, combine icing sugar and lemon juice to form the glaze. Brush over top while cake is still hot.

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    Reviews and ratings
    Global ratings:
    (14)

    Reviews in English (12)

    by
    19

    Oh so delicious. I definitely recommend very ripe plums instead of the babyfood. i used about 1 1/4 cups plum puree. this recipe is also delicious for muffins. mmmmmmmmmm  -  22 Feb 2005  (Review from Allrecipes US | Canada)

    by
    6

    I changed it a little. I put one and 1/2 cups of plum preserve I made with red plums, and instead of walnuts I chopped up the red plums and mixed them inside the batter. (I also nixed the red food coloring). After pouring the batter I spooned several t spoons of the plum preserve on top and swirled in a design. I nixed the sugar topping because it was sweet with the preserve and a bit tart as well. I scooped vanilla ice cream on top and it was done. YUM!  -  10 Aug 2010  (Review from Allrecipes US | Canada)

    by
    5

    this was great! i added tea (instead of cloves and nutmeg) to both the frosting/sauce and the batter, which i thought was delicious. it's best in small doses, though.  -  22 Jul 2008  (Review from Allrecipes US | Canada)

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