How Jaypee Chefs Prepare Traditional Winter Plum Cake

Few winter traditions feel as comforting and familiar as the aroma of a plum cake slowly baking in the oven. It’s that warm, spiced, and quietly indulgent scent signals the season has arrived. Across homes and hotel kitchens alike, plum cake remains a ritual rather than just a recipe, carrying memories of shared tables, long conversations, and celebrations that stretch well beyond the day itself.

What makes this cake so enduring is its balance is the rich butter, dark sugar, dried fruits softened with time and patience, and a careful touch of spice ties everything together. A good plum cake rewards preparation, whether it’s soaking fruits weeks in advance or allowing the cake to mature after baking, deepening in flavour with every passing day. This sense of time and intention is what turns a simple bake into a festive centrepiece.

In this listicle, two accomplished chefs from the Jaypee group bring their personal interpretations of the classic winter plum cake. Chef Ajay Kumar from Jaypee Vasant Continental presents a traditional, celebration-ready version, generous with soaked fruits and dark rum, designed for large gatherings and professional kitchens. His approach focuses on structure, richness, and consistency, delivering a cake that feels indulgent yet refined.

Complementing this is Chef Ashu Chugh’s take from Jaypee Greens Golf & Spa Resort, Greater Noida. His recipe leans into layered flavours with citrus zest, caramel syrup, and a carefully chosen spice mix. It’s a version that invites patience, encouraging longer fruit-soaking time and slower baking to achieve depth and balance.

Together, these recipes show how a single festive staple can take on distinct personalities, guided by technique, experience, and personal style. Whether you prefer a classic hotel-style plum cake or one with nuanced notes of citrus and spice, these chef-led recipes offer a reliable starting point for your winter baking ritual.

Classic Plum Cake Recipe- By Chef Ajay Kumar from Jaypee Vasant continental

A rich, moist, and festive plum cake loaded with soaked winter fruits and infused with dark rum—perfect for celebrations and special occasions.

Ingredients

• Butter – 1 kg (softened, unsalted)

• Breakfast Sugar – 800 g

• Farm Fresh Eggs – 20 nos

• Refined Flour (Maida) – 800 g

• Winter Mixed Fruits – 2 kg

• Vegetable Oil – 100 ml

• Dark Rum – 300 ml

• Baking Powder – 12 g

Method of Preparation

1. Creaming the Butter & Sugar
   Add butter and breakfast sugar to a planetary mixer.
   Cream together on medium speed for 10–15 minutes until the mixture becomes light, soft, and airy.

2. Adding the Eggs
   Gradually add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
   This helps maintain a smooth and stable batter.

3. Incorporating Dry Ingredients
   Sift refined flour and baking powder together.
   Add the dry ingredients to the batter and mix gently on low speed until just combined.

4. Adding Fruits & Rum
   Fold in the mixed fruits evenly.
   Pour in the dark rum and mix lightly to distribute the flavor throughout the batter.

5. Finishing Touch
   Drizzle vegetable oil over the batter and mix for 1 more minute to achieve a moist and rich texture.

6. Portioning
   Remove the batter from the mixer and portion as required into prepared baking tins.

Baking Instructions

• Oven Temperature: 180°C

• Baking Time: 30 minutes
  (Time may vary depending on portion size and oven type)

Allow the cake to cool completely before demoulding.

Chef’s Note 

For best results, soak the fruits in dark rum for 24–48 hours before use.
This enhances flavor, aroma, and shelf life, making the cake richer with time.

Plum Cake- By Chef Ashu chugh from Jaypee Greens Golf and Spa Resort, Greater Noida

Ingredients

Presoak The Fruits (ideally 1Month- 15 days): 

• 300gm mixed dried fruits (e.g., black raisins, golden raisins, dates, prunes, candied orange peel, cranberries), finely chopped

• 100gm chopped nuts (e.g., cashews, almonds, walnuts)

• 100ml liquid (Dark rum, brandy) for soaking

• 100ml Orange juice

• For the Batter:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup unsalted butter, softened 

• 1 cup dark brown sugar 

• 3 large eggs

• 1 tsp vanilla essence

• 1 tbsp orange zest

• 1 ½ tsp spice powder mix (cinnamon, clove, nutmeg, ginger)

• ¼ cup caramel syrup 

Instructions

 Baking the Cake

1. Preheat oven to 160°C (325°F) and grease an 8 or 9-inch round cake pan. Line the bottom and sides with parchment paper.

2. Sift all the dry ingredients (flour, baking powder, baking soda, salt, and spice mix) into a mixing bowl and set aside. Meanwhile drain the soaked fruits, reserving any leftover liquid. Toss the fruits with 1-2 tablespoons of the sifted flour mixture to prevent them from sinking during baking.

3. Put the butter, brown sugar in a large bowl, whisk well until the mixture is light and creamy. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and caramel syrup.

4. Gently fold the remaining dry ingredient mixture into the wet batter in two or three batches using a spatula. Do not overmix. Fold in the flour-coated dry fruits and nuts to combine well. 

5. Pour the batter into the prepared tin and level the top with a spatula.

6. Bake for 60-80 minutes, or until a skewer inserted into the centre comes out clean.

7. Cool the cake in the pan on a wire rack completely before unmolding. Store the cooled cake wrapped in parchment paper and foil in an airtight container for best results.