by: Max M Rasmussen

My Mother's Christmas Plum Cake

My mother did for a long time bake one of the great classic Christmas cakes. A plum cake. With lots of alcohol and dried fruits. It is not for everyone, but I love it, and my dear wife is completely crazy about it. So here is the recipe that my mom wrote down for me.


Can be split into 2 pcs.

  • 250 g (9 oz) butter
  • 250 g (9 oz) flour
  • 250 g (9 oz) dark brown sugar
  • 5 eggs
  • 100 g  (3.5 oz) minced orange peel-not fresh orange peel but 'pickled'
  • 150 g (5 oz) raisins and currants
  • 150 g (5 oz) g dried fruit of your choice
  • 80% rum for soaking .... Preferably something like Stroh rum - it MUST be a strong rum. 40% rum will not do ...
  • Vanilla and lemon zest
  • 200 g marzipan


Let the dried fruits soak covered in rum for 1 hour

Soften the butter and stir in the flour

Beat the eggs and sugar until airy.

Mix in the butter and flour

Gently fold in the rest of the ingredients in the batter.

Pour the dough into a greased spring form

Bake at 180°C (355°F) degrees for 30-40 minutes.

Brush the cooled cake with a good orange or apricot marmalade.

Then cover the cake with flatly rolled marzipan.


Once cooled, I cut it into two halves so there will be 2 cakes, otherwise it is too big in my opinion. I cover each part separately with marzipan.

It is very well suited for freezing.

It only gets better from resting for several days before it is eaten.