Every year, when I swear I’m done baking after my fifth batch of cookies, this Christmas Plum Cake somehow talks me into turning the oven back on.
It’s the kind of classic that never really goes out of style—rich, nutty, and unapologetically festive. You know, the cake that smells like cinnamon, holidays, and a little bit of chaos.
My version leans toward a moist plum cake recipe—no sad, dry slices here. It’s the perfect blend of nuts, candied fruit, and just enough sweetness to make you forget how many slices you’ve already had. It’s not a cake; it’s a seasonal survival strategy.
I first made this when I ran out of time for a complicated traditional holiday fruitcake and needed something quicker but still impressive. Turns out, this Christmas fruit cake became the one everyone now expects me to bring every year.
Moral of the story: never outdo yourself unless you’re ready for lifelong cake duty.
Christmas Plum Cake
EQUIPMENT (PAID LINKS)
- Hand mixer or stand mixer
- 9×5-inch loaf pan
- Cooling rack
Ingredients
- 2 cups walnut halves about 8 ounces
- 4 large eggs separated
- ¾ cup granulated sugar
- ⅔ cup unsalted butter softened (about 5.3 ounces)
- 2 tablespoons brewed coffee room temperature
- ⅔ cup potato starch or cornstarch
- 1 tablespoon baking powder
- 1 teaspoon orange extract or grated orange zest
- ⅔ cup mini chocolate chips
- ½ cup chopped candied orange peel
- 4 candied cherries halved
- 7 ounces royal icing mix or homemade royal icing
Instructions
- Grind Walnuts: Chop or pulse the walnuts in a food processor until finely ground but not powdery—some small bits add texture.2 cups walnut halves
- Whip Egg Whites: Separate the eggs and beat the whites until stiff peaks form. Set aside.4 large eggs
- Mix Yolks and Sugar: In another bowl, beat the egg yolks with sugar until pale and fluffy.¾ cup granulated sugar
- Add Wet Ingredients: Mix in the softened butter and brewed coffee until smooth and creamy.⅔ cup unsalted butter, 2 tablespoons brewed coffee
- Add Dry Ingredients: Stir in the potato starch (or cornstarch) and baking powder until well combined.⅔ cup potato starch, 1 tablespoon baking powder
- Add Flavor and Mix-Ins: Gently fold in the orange extract, chopped candied orange peel, mini chocolate chips, and ground walnuts.1 teaspoon orange extract or grated orange zest, ½ cup chopped candied orange peel, 4 candied cherries, ⅔ cup mini chocolate chips
- Fold in Egg Whites: Add the beaten egg whites gradually, folding carefully from the bottom up to keep the batter light and airy.
- Bake: Pour the batter into a greased and parchment-lined 9×5-inch loaf pan. Bake at 330°F (165°C) for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Ice: Let the cake cool completely on a rack. Prepare the royal icing according to the package directions and spread it evenly over the top.7 ounces royal icing mix
- Decorate: Place the halved candied cherries on top. Add small holly leaves or more candied fruit if you’d like a festive touch.
- Serve: Slice and enjoy! It’s perfect with coffee, tea, or any excuse to eat dessert before dinner.
Surviving the Holidays (and Impressing Your In-Laws) with This Christmas Plum Cake
Don’t Panic About the Nuts
If you’ve ever stood in the baking aisle debating between walnuts and pecans, relax—you can’t mess this up. Both work great, and honestly, whatever’s in your pantry is probably fine. Just make sure to toast them a bit first for that deep, nutty flavor. Burned nuts taste like regret, so keep an eye on them.
Butter or Bust
Yes, this cake calls for butter, but if you forgot to take it out to soften (like I do every single time), here’s a trick: microwave it in 5-second bursts until it’s almost soft but not melted. Or, if you’re feeling rebellious, use half butter and half oil for a moister crumb. Nobody ever complained about extra moisture in their cake—trust me.
Boozy Business (Optional but Encouraged)
Traditional holiday fruitcake is usually spiked with rum or brandy, and while this Christmas Plum Cake doesn’t require it, a little splash never hurt anyone. Fold in a tablespoon or two for flavor, or brush some over the top after baking. It’s the holidays—your cake deserves a drink as much as you do.
The Great Fruit Debate
Candied fruit is classic, but if you can’t stand those neon red and green bits, go rogue. Swap them for chopped dried apricots, cranberries, or golden raisins. They’ll still give you that fruity sweetness without the “Christmas light” look. Basically, use whatever fruit makes you feel like less of a fruitcake.
Coffee Talk
That little shot of coffee in the batter? Don’t skip it. It’s not there to make it taste like Starbucks—it just deepens the chocolate and nut flavors. If you don’t have espresso handy, use whatever’s left in your morning pot. Old coffee is gross in a mug but magical in a cake.
Make It Ahead, Brag Later
This rich Christmas fruit cake actually tastes better the next day. Wrap it tight in plastic once it cools, and the flavors will cozy up overnight. You can even freeze it for up to a month and thaw it before serving. Future you will thank present you for thinking ahead.
The Icing on the Cake (Literally)
Royal icing makes it look festive, but if you’re short on time—or patience—just drizzle a quick glaze of powdered sugar and milk. Add a few candied cherries on top and boom, you’re fancy again. Fake it ‘til you bake it—that’s my holiday motto.
