Reserve the old-rich plum cake flavours for special occasions and holiday celebrations. This Rich Plum Cake recipe brings the deep, rich flavours of dark fruits such as raisins, currants, and prunes to the front, all soaked in rum or brandy so that the cake can be very moist and indulgent. The cake is made from butter, brown sugar, and aromatic spices such as cinnamon, nutmeg, and clove, creating warm flavouring in every bite. Made with perfection, the rich plum cake features dense, moist crumbs; the fruits and nuts add a lovely chew and crunch. Its irresistible flavour does not come as a surprise with the extended time taken in baking, where flavours come together and intensify. Often decorated with marzipan or icing, the cake is as pleasing to the eye as it is to the palate. Enjoy this rich plum cake as is or even better with a cup of piping hot tea or coffee. Whatever the occasion and reason for sharing, it's sure to enjoy almost as much as the lovely ones do and relish the solo slice given to you only; this sumptuous dessert will haunt forever in your mind. This luscious plum cake can be one of your signature treats, so create an unforgettable holiday meal experience.

• 420 gms maida
• 4 eggs
• 2 tsp baking soda
• Salt
• 100 gms butter
• 200 gms brown sugar
• 200 gms sugar
• 1 tsp coffee powder
• 1 tsp ginger powder
• Orange
• 1/2 tsp cumin seeds
• 1 tbsp coriander seeds
• 6 cardamom
• 1/4 tsp nutmeg
• 6 cloves
• 300 gms raisins
• 200 gms apricots

• The recipe of Rich Plum Cake is the ultimate holiday vibe—a mix of boozy fruits, warm spices, and a ridiculously moist crumb.
• Let's make this festive treat happen.
• Start by grabbing 300 grams of dried black grapes or dark seedless raisins, 200 grams of dried apricots, 100 grams of golden raisins, and 100 grams of currants.
• Chop them up into little pieces, toss them in a bowl, and drench them in half a cup of dark rum or brandy.
• Give it a good mix and set it aside to soak for at least a day—longer if you want those flavors to really pop.
• Next, the spice mix.
• Toast six cloves, four cinnamon sticks, a quarter teaspoon of nutmeg, six cardamoms, one tablespoon of coriander seeds, and half a teaspoon of cumin seeds on low heat.
• Roast until your kitchen smells like a Christmas market, then let them cool.
• Grind into a fine powder that'll give your cake that warm, cozy kick.
• Stir in a teaspoon of instant coffee powder, a teaspoon of dry ginger powder, and the zest of one lime and one orange for a zingy, citrusy edge.
• For the cake base, toss your soaked fruit, the spice mix, two cups of water, 200 grams of brown sugar, 200 grams of white sugar, 100 grams of butter, and a teaspoon of salt into a pan.
• Bring it to a gentle boil over medium heat, stirring until the sugar dissolves and the butter melts.
• Let it simmer for about five minutes to let all the flavors mingle, then take it off the heat to cool—nobody wants scrambled eggs in their cake batter, trust me.
• Preheat your oven to 325 F (160 C) and prep your pans.
• Grease them up and line with parchment paper for that smooth, no-drama release later.
• While your fruit mix cools, whisk four eggs in a separate bowl.
• Once the mixture hits room temp, stir in the eggs until everything's looking glossy and gorgeous.
• Sift together 420 grams of all-purpose flour and two teaspoons of baking soda.
• Gradually fold the dry ingredients into the fruit mix.
• Divide the batter between your prepared pans, smoothing the tops with the back of your spatula like a pro.
• Pop them in the oven and bake for 45 minutes to an hour.
• Test with a toothpick—if it comes out clean, you're golden.
• Once baked, let the cakes cool in the pans before flipping them out onto a rack.
• They should slide out like a dream if you've done the parchment paper thing.
• Slice, serve, and watch this Rich Plum Cake steal the holiday show.