English-Style Plumcake

Traditionally, the English-style Plumcake - known in Italy as “plumcake” but elsewhere as “fruitcake” or “Christmas cake” - is a rich cake loaded with dried fruits, which may vary according to availability or personal preferences. The Italian version often resembles more of a simple pound cake, but here I propose a recipe inspired by the British variant with dried fruits.

Ingredients

• 150 g of butter at room temperature
• 150 g of brown sugar
• 3 large eggs
• 200 g of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 1 pinch of grated nutmeg
• 50 ml of rum or brandy
• 300 g of assorted dried and candied fruits (for example, raisins, dates, figs, prunes, and candied orange and citron), roughly chopped
• Grated zest of 1 lemon
• Grated zest of 1 orange

Preparation

1. Preheat the oven to 160 °C and line a plumcake mold with parchment paper.
2. Soak the dried and candied fruits in rum or brandy for at least an hour before starting to prepare the plumcake, so they can absorb the liquor and become soft.
3. In a bowl, cream the butter and brown sugar together until smooth.
4. Add the eggs, one at a time, fully incorporating each into the mixture before adding the next.
5. Sift the flour together with the baking powder, cinnamon, and nutmeg, then fold these dry ingredients into the wet mixture. Mix until you have a homogeneous batter.
6. Stir in the soaked dried and candied fruits (with their maceration liquid), along with the grated lemon and orange zest, until well combined.
7. Pour the mixture into the plumcake mold and smooth the surface.
8. Bake in the oven for about 60 minutes, or until a skewer inserted into the center of the plumcake comes out clean.
9. Allow the plumcake to cool in the mold for approximately 15 minutes, then turn out onto a wire rack to cool completely.

Curiosity

In England, the fruitcake is a Christmas treat that many families prepare months before Christmas and is “fed” with splashes of alcohol periodically to intensify its flavor. In Italy, the everyday version of plumcake is usually simpler and less rich, preferred for breakfast or a snack.

If you want an Italian touch, you might add some almond extract or vanilla essence to the batter for extra fragrance, or instead of candied fruits, use typical Mediterranean dried fruits such as almonds, walnuts, and pine nuts.