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–+ servings

Christmas Plum Cake

This Christmas Plum Cake is your ticket to instant holiday cheer—rich, nutty, and covered in snowy icing that makes even fruitcake haters reconsider their life choices. With walnuts, orange zest, chocolate chips, and candied fruit, it’s like Christmas morning baked into a loaf pan.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 8

EQUIPMENT (PAID LINKS)

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 9x5-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.