Black plum cake is a fruit cake made with semolina, black currents, and dark rum. Black treacle is what gives this cake that black color. You can make this with or without alcohol.

We have a bakery close to our home that makes a delicious plum cake except that it is black in color. It became so popular that everyone wanted to know the secret.

Well, it’s not really a secret. All you need to use is black treacle which is a dark syrup made from cane molasses. It is often used in industries in the production of commercial foods too.

Ingredients and substitutes

Semolina – Semolina is a great way to add stability to cakes that have fruit and nuts and this one soaks up moisture keeping the cake moist and with a tender crumb
Flour – helps bind the fruit and nuts in the batter.
Eggs – This also works as a leavening so use fresh large eggs.
Butter – butter adds flavor and richness but also stability to the cake which holds the slices nicely.
Black treacle – made with dark caramelized sugar. You can find it in most baking supply stores. If you can’t find black treacle, molasses is close enough.
Plums – these are easily available in any dry fruit stores. But, you can also use raisins, currant, or other dried fruits.

Nuts – I am using cashews but almonds, walnuts, hazelnuts, and macadamia are absolutely delicious as well.
Spices – You can add spices like cinnamon, nutmeg, or a dash of garam masala. In fact, in the fall, I like the addition of pumpkin spice, gingerbread spice, or chai spice.

Slices of black fruit cake. — Fruit Cake – Black Plum

Baker’s schedule for this cake

This cake is not like the standard cakes so here is the process at a glance

Prepare pre-batter – 10 mins
Soak with semolina for – 2 hours at room temperature
Add remaining dry ingredients, black treacle, and dark rum – 10 mins
Bake and cool as usual –

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Black Plum Fruitcake Recipe

5 from 2 votes

Print Pin Rate

Prep Time: 40

Cook Time: 40

Resting time: 6

Total Time: 7 20

Calories: 407kcal

$10

Adjust Servings Here: 24 slices

The plum cake is often made during Christmas or festive occasions. It contains semolina and the batter is soaked overnight. Soaking makes the semolina tender which gives the cake a lovely soft and moist rather than grainy texture. Whipping the egg whites makes sure the cake is light and fluffy.

Equipment /Tools

8-inch round baking pan
Mixing bowl
Wooden spoon
Spatula
Baking tray
Oven

Ingredients

Cake batter

227 g (227 g) Butter
200 g (200 g) Sugar fine or castor
4 large Eggs large
100 g (⅗ cups) Semolina Sujee
2 tsp Vanilla extract
¼ tsp Almond extract
120 ml (½ cup) Rum or orange juice
2 tbsp Black treacle

Dry ingredients

156 g (1 ¼ cups) All-purpose flour maida
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
¼ tsp Cinnamon powder dalchini
¼ tsp Cardamom powder elichi
¼ tsp Nutmeg grated (jailfal)

Fruit and nuts

150 g (1 cups) Plums dried – roughly chopped
150 g (1 cups) Mixed peel preserved – chopped fine
125 g (1 cups) Cashew nuts finely chopped or grated

Optional

2 – 4 tbsp Rum (to pour over the cake)

Instructions

Pan – Grease, and line with parchment paper one 3-inch deep pan. You use an 8-inch round or 7-inch square pan for this cake.
Dry ingredients – Combine the flour, baking powder, baking soda, spices, and salt. Set aside
156 g All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, ¼ tsp Cinnamon powder, ¼ tsp Cardamom powder, ¼ tsp Nutmeg

Cream – In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla and almond extract.
227 g Butter, 200 g Sugar, 4 large Eggs, 2 tsp Vanilla extract, ¼ tsp Almond extract
Soak – Next, add the semolina (rawa) and combine well. Cover the bowl with plastic wrap and keep it aside at room temperature for 2 hours.
Pro tip – the sugar and butter work as a preservative so it is ok to leave it at room temperature up to overnight but no more than 8 hours.
100 g Semolina
Oven – 20 minutes before baking preheat the oven to 165°C/ 325°F / Gas Mark 3
Dry ingredients -Add the dried plums, mixed peels, and nuts to the flour mixture. Then add it all to the cake batter along with the rum and black treacle – do not over mix
Pro tip – do not overmix otherwise all the fruits will sink to the bottom of the pan
120 ml Rum, 2 tbsp Black treacle

Pan – Pour the batter into the prepared baking pan. Level the top of the cake with a spatula. Sprinkle more chopped cashew nuts on the top of the cake if desired.
150 g Plums, 150 g Mixed peel, 125 g Cashew nuts
Bake – Bake for about 60 to 70 minutes or until the skewer inserted in the center comes clean. Pour the rum over the warm cake while it is still warm.
Pro tip– The rum keeps the cake extra moist.
2 – 4 tbsp Rum
Cool – Leave to cool in the pan for 10 minutes. Then invert onto a cooling rack and cool completely
Pro tip– inverting on a cooling rack will prevent the cake from getting soggy on the bottom.

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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