Plum cake is one of my favourite cakes. I first discovered this delicious recipe over twenty years ago and have had many friends and family request it since then. Even after making Plum Cake recipes for so many years, I’m still frequently asked for it. What gives? Why is it so loved by so many people?
Plum cake comes from France, but it can be found all around the world thanks to the Internet. It originally was only available at room temperature because it was baked at room temperature using a stovetop. The British created a different version of plum cake that was baked in pans which were very different from those in the US. They also added vanilla ice cream, sugar, lemon juice, and spices to the mix.
One of the most important additions was unsalted butter. Room temperature whipped cream is not always the best option. For one, room temperature whipped cream tends to be higher in fats and sugars, which make it more difficult to create dense and rich frostings which are used in this dessert. In addition, room temperature whipped cream is often too harsh on the skin. Many people prefer their desserts to be very smooth and creamy and using high-fat and high-sugar whipped cream can make this happen.
Another key addition was lemon juice. Lemon juice was a natural addition because of its tangy, fresh taste. However, lemon juice proved to be a bit too overpowering and needed to be reduced in its amount in the recipe. Also, because the cake was baked in a smaller oven, unsalted butter and a little less lemon juice were necessary. Also, plums were tricky to add because they have a tendency to drop out of cakes if they are cooked too long.
Orange rind was another addition which was a good measure. Because the cake was naturally sweet, adding raisins made the dessert more appealing. Raisins are also very high in sugar, so this was a good way to make the fruit less apparent.
To finish up this plum cake recipe, a second layer of moistened cream cheese was added to the top. The cream cheese was then topped off with sliced fresh and tart cherries. It may sound like a very simple dessert, but you have to remember that the cherries need to be frozen while they are still fresh. Once they are frozen, they are safe to serve to anyone.
There are many different versions of the English plum cake recipe. Some are thicker and have a richer flavor. Some are lighter in flavor and are considered an easier dish to make. You can choose to serve it plain, topped with fruit or mixed with other ingredients. The traditional method is to put the fruit into the batter, fold in the raisins and mix in the egg.
You can refrigerate the finished plum cake mixture until it is ready to serve. This allows you to take the time to make it a day ahead of time and heat it up ahead of time. If you try to chill it after it has been baked, the flavor will change. A good idea is to let it cool completely before serving and to serve it warm.
When using the cake mix, you will also need to add the same amount of cinnamon as you did in the recipe. The only difference is that you will not need to use the entire cream. If using the whole cream, it will curdle when you pour it over the flour. The same rule applies to using the unsweetened baking powder. This powder will curdle if it is used with water.
When baking the English plum cake, you should allow the temperature to build for approximately the same amount of time that you did in the recipe. Forcing the batter to expand during the time that you set the oven to bake it will create pockets of air that will make the finished product harder to handle. Forcing it too quickly will result in a cake that comes out dry and hard. Allow the mixture to cool completely before you cut into it. If you do not wait long enough, the cake will fall apart when you try to cut it.
While many traditional recipes called for cream and or butter, this cake does well with either just cream or no butter at all. There are even some varieties of the English plum cake that is made without any sugar at all. Although the recipe is available online, you can usually buy the ingredients in better quality stores. If you are a purist, you can still flavor the cake with fruit juice or honey. It is up to you to decide what additions you find to your liking.
