Have you ever eaten plum cake?
This dish, with roots in both Britain and Germany, has two distinct histories.
This time, we'll introduce such plum cakes in this article.
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What is a Plum Cake?
Plum Cake is one of the traditional baked goods that developed primarily in Europe.
The plum, which is essentially the main ingredient of this baked good, is the Japanese apricot.
However, many recipes still exist that don't actually use plums, a remnant from the era when raisins and dried fruits in general were referred to as plums.
Especially in the UK and India, it has become an indispensable cake for Christmas and festive occasions.
British-style recipes feature a rich, long-lasting appeal, achieved by generously mixing dried fruit soaked in spirits into the dough before baking.
Meanwhile, in Germany and other parts of Europe, fruit cakes made with fresh plums are sometimes called “plum cakes.”
To summarize,
British-Indian: Rich fruitcake packed with dried fruit
Germany & Central Europe: Fruit tarts and cakes made with fresh plums
There are two distinct lineages.
Both are beloved worldwide as confections with long histories, tied to events and traditions.
The History of Plum Cake
As mentioned earlier, plum originally referred to dried fruit in general.
Therefore, plum cake at that time also referred to fruit cake made with raisins, currants, sultanas, and_ the like.
Thus, there was a historical reason why the name “plum” was used even when the fruit itself was not employed.
Development in the United Kingdom
In Britain, around the 17th and 18th centuries, the increased availability of sugar and other ingredients led to the establishment of “plum cake” as a special Christmas confection.
Dried fruit soaked in spirits is kneaded into the batter, evolving into a rich, long-lasting cake.
This is the origin of what later became known as “Christmas cake” (the British-style fruitcake).
Development in Germany and Central Europe
In Central European regions such as Germany and Austria, cakes and tarts made with fresh plums have become popular.
Germany’s famous 'Zwetschgenkuchen' is a plum cake baked on yeast or shortcrust dough.
This seasonal confection highlights plums as an autumn fruit, developing separately from the British-style dried fruit cake.
Establishment in India
During the British colonial era, the Christmas plum cake culture brought by the British spread throughout India.
Even today, the tradition of “Christmas equals plum cake” remains deeply rooted, particularly in the state of Kerala in southern India.
The Indian version features a rich flavor enhanced with spices, using dried fruits soaked in rum or brandy.
It has also become a staple sweet during the Christmas shopping season.
How to Make Plum Cake
There is no definitive originator between the two types of plum cake introduced.
If I had to say, the British version is the original that gave plum cake its name.
And the German-Central European version became the original cake made with plums themselves.
Therefore, this section will cover both the UK version and the German/Central European version.
You can make whichever one you prefer.
Or you could try comparing them side by side.
Enjoy it in your own way.
British-Indian Style: Dried Fruit Plum Cake (Christmas Edition)
Ingredients (for one 18cm round cake pan)
- Dried fruit (raisins, currants, orange peel, etc.)...300g
- Liqueur (rum or brandy)…100ml
- Unsalted butter…150g
- Sugar (brown sugar recommended)…120g
- Eggs...3
- Cake flour…150g
- Almond powder…50g
- Baking powder... 1/2 teaspoon
- Spices such as cinnamon, nutmeg, and cloves... 1 teaspoon
- Nuts (walnuts and almonds)...50g
How to make them
- Preparing the fruit：First, chop the dried fruit and soak it in liqueur for at least one night, or preferably several days to several weeks.
- Preparation：Preheat the oven to 160°C. Line the pan with parchment paper.
- Make the dough：
- Place butter and sugar in a bowl and beat until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the cake flour, baking powder, and spices, then add the almond powder and mix.
- Mix the ingredients：Add the soaked dried fruit and chopped nuts, then mix until evenly distributed.
- firing：Pour into the mold and bake at 160°C for about 60 to 70 minutes. Insert a bamboo skewer; if no batter sticks to it, it's done.
- Finishing：Let cool completely before removing from the mold. For added flavor, brush with liqueur again if desired, wrap in plastic wrap, and let mature.
German-style: Fresh Plum Cake (zwiebelkuchen-style)
Ingredients (for one baking sheet)
- Fresh plums (or dried plums/prunes) ... 500g
- Bread flour…250g
- Milk...120ml
- Dry yeast...7g
- Sugar…50g
- Egg...1
- Unsalted butter...50g
- Salt... a pinch
- (Optional) Cinnamon sugar, crumble (a crumbly mixture of flour, butter, and sugar)
How to make them
- Make yeast dough：
- Warm the milk to lukewarm, add the yeast and part of the sugar, and let stand for 5 minutes.
- Place the all-purpose flour, remaining sugar, and salt in a bowl. Add the melted butter and eggs.
- Pour in the yeast mixture and knead until smooth.
- Fermentation：Next, shape the dough into a ball and let it rise in a warm place for about an hour (until it doubles in size).
- Plum Preparation：Cut the plums in half and remove the pits.
- Forming：Spread the fermented dough on the baking sheet and arrange the sliced plums without leaving gaps.
- Finishing：Optionally sprinkle with cinnamon sugar or crumble.
- firing：Finally, bake in an oven preheated to 180°C for about 30 minutes. It's done when the surface turns golden brown.
Summary
How was it?
This time, I gave a brief introduction to plum cake.
Plum cake has two distinct lineages and histories, each with its own characteristics, and is enjoyed worldwide.
As we move into the upcoming season, plums and other fruits will be in season, so you'll be able to enjoy even more delicious plum cakes.
Plum cakes aren't carried year-round at many shops in Japan, but they often appear as seasonal specials.
Also, since tarts are often served alongside cakes, you might want to try both and enjoy the difference.
Thank you for reading to the end.
I would be delighted if as many people as possible took an interest in this sweet treat.
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