Xmas Pudding
With Christmas just around the corner, Liz Macri has come up with a recipe for Plum pudding cake
Published 13 November

Plum Pudding Cake

SERVES 10-12
PREP 25 mins
COOK 3 hours
TOTAL 3 hrs 25 mins

About the recipe
With Christmas just around the corner, Liz Macri has come up with a recipe for Plum pudding cake – It’s a great recipe that can be served warm as Christmas pudding and cold as Christmas cake. This cake can be made up to 2 months in advance and stored in an airtight container under refrigeration. Serve it with thick cream or custard. Hope you enjoy.


1 ½ cups seeded prunes, coarsely chopped
1 ¼ cups dried dates, seeded, coarsely chopped
1 ½ cups raisins, chopped
1 cup sultanas
¾ cup dried currants
1 granny smith apple, peeled, coarsely grated
1 ½ cups brandy or dark rum
1 ¼ cups firmly packed dark brown sugar
175g butter, at room temperature
3 eggs, lightly beaten
½ cup almond meal
1 ½ cups plain flour
2 teaspoons mixed spice
½ teaspoon bicarbonate of soda


Combine dried fruits, apple and 1 cup of the brandy in large bowl. Cover with plastic wrap. Stand overnight or up to 1 week, stirring daily.

Preheat oven to 120°C. Grease a deep 20cm round cake pan. Line with two layers of baking paper, extending paper 5cm over the edge of pan.

Combine remaining brandy and ½ cup of the sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Remove from heat. Cool syrup for 15 minutes.

Meanwhile, using an electric mixer, beat butter and remaining sugar in a small bowl until just combined (do not overbeat). Beat in eggs, one at a time. Add butter mixture to fruit mixture. Stir in almond meal, sifted flour, mixed spice and ½ cup of the cooled syrup. Spread mixture into pan. Smooth top.

Bake cake for 3 hours. Brush cake with reheated remaining syrup. Cover cake with foil. Cool in pan. Serve warm or cold.


NOTE: If you are serving this cake cold, you can drizzle with glace icing and decorate with rosemary sprigs if desired. For a glace icing; whisk 1 egg white in a large bowl until frothy. Whisk in 1 ½ cups sifted pure icing sugar, 1-2 tablespoons at a time, until smooth and glossy. Whisk in 1-2 tablespoons of lemon juice until mixture reaches a thick pouring consistency.