Original Christmas Plum Cake Recipe

Preheat your oven to 180 degrees. Put the dry fruit mixture in a bowl with orange juice, and let soak for six hours.

Caramelize the sugar on low heat. Be careful not to let it burn. Once fully liquid, add boiling water (keep a distance from the stove to stay safe) and keep it on low heat until it reduces by half. Then let it cool completely.

Combine the flour, baking soda, baking powder, and salt. Ground the cloves, nutmeg, and cinnamon together, and add to the dry ingredient mixture.

Whisk the butter together with the oil. Add brown sugar, and whisk again. Separate the eggs into yolks and whites. Set the whites aside, and add the yolks to the butter-oil mixture. Whisk again.

Through a sifter, add the dry ingredients to the wet ingredients. Mix together with a spatula.

Add 1/4 cup of the caramelized sugar, the soaked dry fruits, vanilla essence, cashews, and the 3 beaten egg whites. Combine well.

Line your baking pan with parchment paper, and pour the dough in. Tap the pan against the counter a couple of times, to remove air bubbles. Lower your oven to 170 degrees and bake for 35 to 40 minutes.

Enjoy your classic plum cake!