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An Eggless Boozy Plum Cake Recipe in Time for Christmas

a christmas plum cake set on a colourful square plate with blue, white and red designs. The plate is set on a wooden table top with a red runner

Growing up, cake for any occasion meant a creamy cake. Just a basic sponge or tea cake were extremely boring to be had only in case of dire sugar emergencies. It was in Mumbai I first had a Christmas fruitcake. I loved the texture and caramelised flavour of it. Then I found out that there’s a boozy version of it—perfect!

It is easy to make it at home as well. I’ve slightly modified the original recipe by Hebbar’s Kitchen. I soak the fruit fillings for up to a month. The raisins soak up the alcohol and give you a hit of booze when you eat them.

The cake is best had warm. I have even warmed it on a pan for a nice toasty slice.


For the boozy fruits

  • 1 ½ cup of chopped mixed dry fruits such as dates, raisins, dried berries, apricot, and orange zest (Avoid adding walnuts, almonds, and cashews. I feel they don’t go well together. Moreover, walnuts tend to get rancid pretty soon.)
  • 1 ¼ cup dark rum 
A bottle of Old Monk rum next to a zested orange. In front is a glass container with several chopped dry berries and raisins


  • Soak these together in an airtight container for at least a week.
  • If you’re looking for a non-alcoholic version, then replace the rum with orange or grape juice and soak for a day.
  • The liquids should be more or less fully absorbed by the fruits.
Soaking in the Rum!


For the cake

  • 1 ¼ cup softened butter
  • 2 ½ cups brown sugar
  • ⅓ cup vegetable oil
  • ¾ cup yogurt
  • 4 cups flour
  • ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon powder
  • Pinch of ground cloves
  • Pinch of nutmeg powder
  • Pinch of salt
Christmas plum cake decorated with pine cones on a white and blue platter


  • Whisk the butter and sugar together till it gets creamy.
  • Add the oil and yogurt and continue to mix.
  • Add the rest of the dry ingredients to the bowl and fold it in gently.
  • Mix in the soaked fruits.
  • Pour the batter into a 7-8 inch greased cake tin and bake at 160 deg C for about 80 minutes.
  • Check to see the top browning
  • Once it’s done, remove and rest for at least 30 minutes before devouring.

Note: Contrary to popular belief, the alcohol content doesn’t fully evaporate upon cooking. The alcohol version of this cake would not be suitable for kids or anyone avoiding alcohol.

a christmas plum cake set on a colourful square plate with blue, white and red designs. The plate is set on a wooden table top with a red runner

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