Plum Pudding Fruit Cake

Plum Pudding Fruit Cake – A Classic Christmas Dessert Made Easy

Plum pudding has always been my must-have dessert for Christmas. Growing up, no family gathering was complete without someone whipping up a beautiful plum pudding, drenched in homemade custard. My dad's recipe for a moist fruit pudding cooked in a saucepan became a family favourite.

Now, I’ve recreated that tradition with a modern twist—baking the plum pudding in the oven, just like a fruit cake! This Plum Pudding Fruit Cake combines the rich, festive flavours of a traditional plum pudding with the ease of oven baking. Forget the hassle of refilling a steamer—just pop it in the oven for a fuss-free holiday dessert.

Bring a touch of tradition to your Christmas table with this easy, yet delicious, Plum Pudding Fruit Cake. It’s perfect for those who love a classic dessert with a modern, simpler twist!

Christmas, pudding, plum pudding, dessert, sweets, cake

dessert

Australian

Yield: 8

Author: Ange Zahn

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Plum Pudding Fruit Cake

Looking for a classic Christmas dessert with a twist? This Plum Pudding Fruit Cake is the perfect combination of traditional fruit cake and plum pudding, but with a much easier baking process. Forget the hassle of refilling a steamer—this delicious dessert is baked right in the oven like a regular cake, making it fuss-free for your holiday celebrations.

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Ingredients

• 500g mixed fruit
• 1 teaspoon bi-carb soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon mixed spice
• 440g can crushed pineapple, drained
• 125g unsalted butter
• 2 tablespoons sherry (optional)
• 1 cup water
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 ½ cups Self Raising flour

Instructions

1. Preheat the oven to 150ºC. Grease and line a 20cm round cake tin, ensuring the baking paper extends 5cm over the sides.
2. In a medium-sized saucepan, combine the mixed fruit, bicarbonate of soda, cinnamon, nutmeg, mixed spice, pineapple, butter, sherry, water, and sugar. Bring to a boil and cook for 3 minutes. Remove from heat and allow to cool in the saucepan.
3. Once cooled, add the eggs and flour to the fruit mixture. Stir until well combined.
4. Pour the mixture into the prepared cake tin.
5. Bake in the oven for 1–1½ hours. Check after 1 hour, as cooking times can vary by oven. The cake is ready when a skewer inserted into the center comes out clean.
6. Allow the cake to cool in the tin before turning out.

Notes

If your oven tends to run hot, cover the cake tin with a layer of baking paper and aluminum foil for the first hour of baking. Then, remove for the remainder of the baking time to allow the top to brown. This will ensure your cake cooks evenly without burning the top.

Nutrition Facts

Calories

391

Fat

14 g

Sat. Fat

9 g

Carbs

62 g

Fiber

3 g

Net carbs

60 g

Sugar

42 g

Protein

5 g

Sodium

31 mg

Cholesterol

75 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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