Regency Plum Cake – A Celebratory Fruit Cake

Despite the name, “plum” refers to dried fruits like raisins and currants rather than fresh plums. This dense, spiced cake was a staple of Regency celebrations and often soaked in brandy for richness and preservation.

Please read through the recipe fully before you get started.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 eggs
• 2 cups all-purpose flour (sifted)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• 1½ cups mixed dried fruit (raisins, currants, chopped dates)
• ¼ cup chopped candied peel (optional)
• ¼ cup brandy or dark rum (plus extra for soaking)
• Zest of 1 lemon or orange

Instructions:

1. Preheat oven to 325°F (165°C). Grease and line a loaf or round cake tin with parchment.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, mixing well after each.
4. In a separate bowl, combine flour, baking powder, spices, and salt.
5. Toss dried fruit and peel with 2 tablespoons of the flour mixture to prevent sinking.
6. Fold dry ingredients into the wet mixture, then stir in fruit, zest, and brandy.
7. Spoon batter into prepared tin and smooth the top.
8. Bake for 60–75 minutes, or until a skewer inserted in the center comes out clean.
9. Cool in pan for 15 minutes, then transfer to a wire rack.
10. Optional: Once cooled, brush with additional brandy and wrap in parchment and foil. Let mature for several days to deepen flavor.

🫖 Serve in thin slices with tea or sherry. For a festive touch, dust with powdered sugar or decorate with blanched almonds.