Plum Cake

I’ve always believed that some cakes don’t need an introduction—they just need a bite. But this plum cake? It deserves a little backstory.

Every winter, my kitchen smells like this: warm spices, slow-baked fruit, and buttery batter mingling in the oven. I make this plum cake the same way every time, and it never lets me down.

It’s not soft like a birthday sponge or frosted like a party cake. It’s rich, firm, packed with soaked fruits and roasted nuts, and it feels like something that’s been passed down—not just in recipes, but in moments.

What I love most is how honest it is. No shortcuts, no weird tricks. Just proper ingredients, mixed right, baked slow, and treated with a bit of patience.

The fruit isn’t rushed. The nuts aren’t just dumped in—they’re toasted to bring out that deep, nutty flavor. And the batter holds it all together like a quiet hero in the background.

This isn’t one of those fancy show-off cakes. But it is the one people ask for again before the last crumb is gone.

If you’re after the exact look and flavor as the cake in the photo—moist inside, golden outside, with fruit in every bite—this recipe will do it.

I’ve written every step exactly the way I do it at home, so you can get it just right, even if it’s your first try.

Table of Contents

Rich Fruit & Nut Plum Cake Recipe

Ingredients

For the Soaked Fruits (prepare 24 hours ahead):

½ cup black raisins
½ cup golden raisins
⅓ cup chopped prunes
½ cup dried cranberries
⅓ cup dried cherries
½ cup dried figs, finely chopped
⅓ cup dried apricots, finely chopped
½ cup orange juice (freshly squeezed)
Zest of 1 orange

Dry Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon powder
½ tsp ground nutmeg
¼ tsp ground cloves
Pinch of salt

For the Cake Batter:

1 cup unsalted butter, softened
1 cup dark brown sugar, packed
¼ cup granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 tbsp milk
1 tbsp lemon juice

For the Nut & Topping Mix:

½ cup chopped walnuts
½ cup halved cashews
⅓ cup chopped almonds
Extra cranberries and cashew halves (for garnish on top)

Instructions

In a bowl, combine all the dried fruits, orange zest, and orange juice. Mix well and cover. Let them soak for at least 12 to 24 hours at room temperature, stirring occasionally to keep everything moist and evenly soaked.
Preheat your oven to 150°C (300°F). Line a 9×5-inch loaf pan with parchment paper and lightly grease it with butter or oil.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Using a hand mixer or stand mixer, cream the softened butter with brown sugar and granulated sugar until light, fluffy, and pale—about 4–5 minutes on medium speed.
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract, lemon juice, and milk. Mix until smooth.
Add the flour mixture in 2 parts, folding gently with a spatula. Once just combined, fold in the soaked fruits (with leftover juice, if any), and chopped nuts. Don’t overmix—just enough to distribute everything evenly.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Sprinkle some cranberries and cashew halves on top for decoration.
Place the cake in the preheated oven and bake for 75 to 85 minutes. Check doneness by inserting a skewer—it should come out clean or with a few moist crumbs (not wet batter). If browning too quickly, tent with foil in the last 20 minutes.
Allow the cake to cool in the pan for 15 minutes. Then remove it to a wire rack to cool completely before slicing. This cake tastes even better the next day as the flavors deepen.

How Long Should I Soak Fruits For Plum Cake?

Soaking dried fruits is one of the most important steps in making a good plum cake. It helps soften the fruits and lets them absorb flavor.

Minimum soak time: Soak for at least 12 hours – this is the shortest time to get decent results.
Best soak time: 24 to 48 hours – this gives the richest taste and softest fruit texture.
Soaking method: Mix dried fruits with fresh orange juice or apple juice, stir well, cover, and leave at room temperature.
Stir occasionally: Mix once or twice during the soaking period to keep everything evenly coated.
Avoid soaking in hot liquid: It can break down the fruits and make them mushy. Use room temperature juice only.

Can I Use Fresh Fruits Instead Of Dried Fruits In Plum Cake?

Using fresh fruits in a plum cake usually doesn’t work well because they hold too much moisture.

Why dried fruits are better:

Dried fruits are concentrated: They bring stronger flavor and better texture.
Fresh fruits release water: This can make the cake soggy or undercooked in parts.
Shelf life reduces: Cakes with fresh fruits spoil faster.

If using fresh fruit anyway:

Choose firm fruits: Like apples or pears, not soft ones like bananas or berries.
Chop finely and pat dry: Use paper towels to absorb extra moisture.
Use in small amounts only: Mix with dried fruits rather than replacing them fully.

How Do I Keep Plum Cake Moist?

A dry plum cake is disappointing, but it’s easy to avoid with the right steps.

Don’t overbake: Always check 10 minutes before the suggested time.
Use soft brown sugar: It holds more moisture than white sugar.
Soak fruits properly: Well-soaked fruits help keep the crumb soft.
Add a splash of milk: Just 1–2 tbsp in the batter keeps it moist without thinning it out.
Wrap after cooling: Cover the cake in parchment and foil once cooled to keep it from drying out.
Store in an airtight container: Always keep it sealed if not eating immediately.

Why Does My Plum Cake Become Hard After Baking?

Hard plum cake often means something went wrong with the mixing or baking process.

Overbaking: Leaving it in the oven too long dries out the batter.
Too much flour: Always measure flour by spooning it into the cup, not scooping directly.
Overmixing: Stir only until combined—don’t keep beating after adding flour.
Too little fat or sugar: These ingredients keep the cake soft. Reducing them too much affects texture.
Oven too hot: A high temperature cooks the outside too fast and leaves the center dense and hard.

Can I Store Plum Cake In The Fridge?

Yes, you can—but you have to do it the right way to keep it fresh.

Wrap the cake well: Use plastic wrap and then foil to lock in moisture.
Keep in an airtight container: This prevents it from drying out or picking up fridge smells.
Refrigerate only if needed: If your home is cool, storing at room temperature is often better.
Shelf life in the fridge: Lasts up to 7–10 days when stored properly.
Bring to room temperature before eating: This improves the taste and texture after chilling.

Can I Make Eggless Plum Cake?

Yes, you can make a great plum cake without eggs. You just need the right egg substitute.

Greek yogurt or plain yogurt: Use ¼ cup per egg – gives a soft texture.
Mashed banana: Use ¼ cup per egg – adds sweetness and moisture.
Applesauce: ¼ cup per egg – keeps it moist and works well with dried fruit.
Condensed milk: Use ¼ cup per egg – adds richness and sweetness.
Buttermilk: Helps with rise and softness—especially when used with baking soda.

Why Does Plum Cake Sink In The Middle?

If your cake looks great in the oven but drops after cooling, it’s likely a mixing or baking issue.

Too much leavening: Extra baking soda or powder can make the cake rise too fast, then collapse.
Underbaked center: Always test with a toothpick to ensure the middle is done.
Opening the oven too early: Sudden temperature drops can make the cake sink.
Batter too thin: Too much liquid in the mix can cause instability during baking.
Overmixing after flour: Can create too much air and weaken the structure.

How Do I Prevent Fruits From Sinking In Plum Cake?

It’s common for fruits to drop to the bottom if not handled correctly, but it’s easy to prevent.

Coat fruits in flour: Toss soaked fruits with 1–2 tbsp flour before adding to batter.
Don’t soak in excess liquid: Drain off any extra juice before using.
Use thicker batter: If your batter is too runny, fruits will sink no matter what.
Fold fruits in gently: Overmixing can make them sink. Just stir until spread evenly.
Avoid overloading: Use a balanced fruit-to-batter ratio.

Why Is My Plum Cake Too Dense Or Heavy?

A dense cake usually means too much moisture, poor mixing, or imbalance in the ingredients.

Overmixing the batter: Mix only until everything is just combined.
Too much fruit or liquid: Follow the recipe amount—extra soaked fruits can weigh down the batter.
Low-quality flour: Use all-purpose flour with good structure.
Expired baking powder/soda: Always check the freshness of your leavening agents.
Cold ingredients: Make sure butter, eggs, and milk are at room temperature.

Can I Freeze Plum Cake?

Yes, plum cake freezes well and stays good for weeks if packed properly.

Cool completely before freezing: Never freeze a warm cake.
Wrap tightly: Use plastic wrap, then foil for double protection.
Use freezer-safe containers: If freezing slices, place parchment paper between layers.
Label with date: Plum cake lasts up to 2 months in the freezer.
Thaw correctly: Leave at room temperature for a few hours before serving.