Nut-Free Traditional Plumcake

Delight in the festive charm of a **Nut-Free Traditional Plumcake**, a moist and flavorful treat perfect for joyous gatherings or indulgent afternoons. This recipe swaps traditional nuts for a medley of plump dried plums, apricots, and two types of raisins, creating a fruity richness with every bite. Infused with warm spices like cinnamon, nutmeg, and allspice, and brightened by orange juice and lemon zest, this plumcake is a symphony of balanced flavors. A gentle simmer of the dried fruits in orange juice ensures they’re irresistibly tender, while the buttery batter bakes to perfection in just 90 minutes. Whether served as a celebratory centerpiece or a comforting slice with tea, this nut-free classic offers a crowd-pleasing alternative for those with nut allergies. Enjoy this easily stored cake for up to five days, keeping the holiday spirit alive all week long!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

Ingredients

• 150 grams Dried plums (prunes), chopped finely
• 100 grams Dried apricots, chopped finely
• 100 grams Golden raisins
• 100 grams Dark raisins
• 150 ml Orange juice
• 200 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 50 grams Light brown sugar
• 4 large Eggs, at room temperature
• 250 grams All-purpose flour
• 1.5 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground allspice
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 50 ml Milk

Directions

Step 1

Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper.

Step 2

In a medium saucepan, combine the dried plums, apricots, golden raisins, and dark raisins with the orange juice. Heat over medium-low heat for 5-7 minutes until the fruits absorb the liquid and soften. Set aside to cool.

Step 3

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Step 5

In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground allspice, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula to combine. Do not overmix.

Step 7

Gently fold in the cooled fruit mixture. Add the milk to adjust the consistency of the batter – it should be thick but spoonable.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Cover the cake loosely with foil if it begins to brown too quickly.

Step 10

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 11

Slice and serve as a dessert or with tea. Store the cake in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	1522.7 grams (1522.7g)

Amount per serving	% Daily Value*
Calories	4734

Total Fat 187.90g	241%
Saturated Fat 110.80g	554%
Polyunsaturated Fat 0.10g
Cholesterol 1185mg	395%
Sodium 2216mg	96%
Total Carbohydrate 739.80g	269%
Dietary Fiber 35.50g	127%
Total Sugars 460.50g
Protein 68.40g	137%

Vitamin D 187IU	933%
Calcium 586mg	45%
Iron 23mg	126%
Potassium 4823mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 5.6%

Carbs: 60.1%