The aroma of a freshly baked plum cake instantly reminds us of Christmas. But have you ever wondered what makes a Christmas plum cake truly melt-in-the-mouth and bursting with flavour? It’s one simple secret: soaked dry fruits and nuts.
This tradition of soaking dry fruits for Christmas cake might seem small, but it transforms ordinary ingredients into a rich, aromatic, and indulgent cake that’s perfect for celebrating Christmas with family and friends.
In this blog, let’s talk about how to chop and prepare nuts for plum cake, which dry fruit should be soaked in water, and why soaking your fruits a month in advance can make all the difference.
Let’s understand how to bake a vegan, gluten-free, and refined sugar-free plum cake that everyone will love.
Why Soaking Dry Fruits & Nuts for Christmas Cake
You know that rich, deep, and decadent taste when a plum cake melts in your mouth? That rich taste is achieved through years of trial and error, which formed the roots for rituals and traditions. One such ritual is soaking.
Soaking your dry fruits and nuts isn’t just a tradition, it’s what gives the plum cake its deep, luxurious flavour and soft texture. When dry fruits and nuts are soaked in any liquid (whether it is rum, wine, or even fruit juice), they absorb the aromas, becoming plump and fragrant.
This infusion ensures every bite of your cake is moist, flavourful, and layered with festive warmth. It’s a small, patient step that makes your cake taste like a true labour of love.
How Long Should You Soak Dry Fruits & Nuts?
How long to soak dry fruits for traditional plum cake? Ideally, you should soak your dry fruits and nuts at least 1 month before Christmas, so November is the best time to start preparing for your dry fruit plum cake.
However, if you’ve missed the early start, even a few days of soaking can bring a noticeable difference in your Christmas cake.
Choosing the Right Dry Fruits & Nuts for Your Plum Cake
The perfect Christmas cake recipe starts with the right dry fruits for Christmas cake. Here’s a quick guide to the dry fruits and nuts you should use in your Christmas cake:
- For natural sweetness: Use raisins, dates, or prunes.
- For a tart flavour: Use tutti frutti, dried cranberries, or candied peel.
- For a satisfying crunch and richness: Use almonds, cashews, and walnuts
Also, shop for gluten free snacks from The Cinnamon Kitchen. Packed with flavours, these gluten-free snacks are perfect for people with gluten intolerance. You can also get PCOS friendly snacks here, as we believe in making delicacies that can be enjoyed by everyone.
Christmas Cake Recipe: Step-By-Step Plum Cake Prep Guide With Soaked Dry Fruits
Whether it is your first time preparing a plum cake, or you just want a refined Christmas plum cake recipe to up your Christmas cake 2025, we’ve got you. Here’s a traditional Christmas cake recipe with a twist - we’ll make this plum cake refined-sugar free. Follow this traditional Christmas fruit cake recipe step by step for a vegan, gluten-free, and delicious plum cake.
- Preheat the oven to 160 - 180 degrees, and cut your soaked dry fruits and nuts into small, even pieces.
- Grease and line your cake pan with parchment, letting some paper hang over the edges for easy removal.
- In a large bowl, beat the softened almond butter until pale and fluffy.
- At this stage, add your sweetener. We recommend using date syrup, honey, or raw khandsari for natural sweetness, but you can also go for stevia or other sweeteners.
- Mix all your liquid ingredients like vanilla extract, 2-4 tbsp of the dry fruit soaking liquid, 2-4 tbsp of almond milk, and coconut oil.
- Now sift all the dry ingredients together: millet flour, baking powder, baking soda, a pinch of spices (cinnamon powder, nutmeg powder and clove powder), and salt.
- Add some orange zest for freshness. Fold gently; don’t overmix. The batter should be thick but scoopable.
- Fold the soaked dry fruits and nuts into the batter until evenly distributed. Coat the dry fruits with flour before folding them in to ensure they don’t sink in the batter.
- Bake at 160 degrees for 55-70 minutes or until the skewer comes out with a few moist crumbs but not raw batter.
- Let the cake cool in the tin for 15–20 minutes, then lift out using the parchment and cool on a wire rack.
- For a deeper flavour, brush the top lightly with a tablespoon of the reserved soaking liquid or a syrup to make it glossy and aromatic.
Follow this Christmas plum cake recipe for a moist, flavourful, fluffy, and rich plum cake for Christmas 2025.
Tips for a Moist, Flavourful Plum Cake
Here are some festive Christmas cake preparation tips that will take your plum cake to a whole new level.
- A combination of almond and oat flour gives a soft, moist crumb that holds well without feeling heavy.
- You can add applesauce or mashed banana to add richness and keep it moist.
- Use coconut oil or cold-pressed olive oil to lock in moisture. Replace butter with nut butter or almond butter for richness.
- Don’t skip the spice mix. Cinnamon, nutmeg, and cloves are what make your plum cake smell like Christmas.
- A small pinch of cardamom can add a beautiful, unexpected warmth.
- Gluten free cakes can dry out quickly if baked too hot. Keep your oven around 160 degrees Celsius.
- Once baked, brush the top with a little warm fruit juice or date syrup to keep the cake moist.
Storing & Ageing Your Plum Cake for Maximum Flavour
Plum cakes can be stored for 1-2 weeks at room temperature. You can refrigerate it for longer storage.
To store or age your plum cake, follow these instructions:
- Wrap your Christmas cake in baking paper or wax paper.
- Store in an airtight tin for 2–7 days for a deeper flavour.
- Ensure the cake is fully cooled down before you wrap it.
Making a plum cake that’s vegan, gluten free, and refined sugar free might sound like a challenge, but we have mastered this art.
Delhi's most loved healthy and gluten free bakery, The Cinnamon Kitchen, offers a vegan plum cake that’s rich, aromatic, and irresistibly indulgent. Pair this with our kids' favourite healthy granola snacks for an unforgettable Christmas food table.
The Cinnamon Kitchen is your one-stop destination for your favourite gluten free cookies, low carb snacks, and mouth-watering healthy bites to curb those mid-day cravings.
FAQs on Christmas Cake Recipe
1. Which dry fruits are best for the Christmas plum cake?
Almonds, walnuts, raisins, prunes, and dates are the best dry fruits and nuts for your Christmas plum cake. You can also add dried cranberries for a tangy flavour.
2. Can all dry fruits be soaked together for plum cake preparation?
Yes, we can soak all dry fruits together in rum, wine, or fruit juices.
3. Is it safe to soak dry fruits in water instead of alcohol for plum cake?
You can soak your dry fruits and nuts in boiled water for 12-24 hours before preparing the cake. But, not for a month like with alcohol.
4. How long can soaked dry fruits be stored before baking?
It depends on the liquid you are using for soaking the dry fruits and nuts.
For alcohol, you can soak for 2-4 weeks before baking.
For fruit juices, brewed teas or water, soak the dry fruits 12-24 hours before baking.
5. Can I make a moist plum cake without soaking the dry fruits in advance?
Yes, but soaking enhances flavour and plumpness. Without it, the cake may be slightly less aromatic.
6. How to chop and prepare nuts for plum cake?
Chop your soaked dry fruits and nuts into small pieces. Lightly toss them with a spoonful of flour to prevent sinking and ensure they distribute evenly throughout the batter.
7. Why soak dry fruits and nuts a month before baking?
Soaking your dry fruits and nuts a month before can make your cake more flavourful and aromatic.
