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Overview of Recipe Content
This moist plum cake no alcohol version is the perfect treat for brunch, holiday afternoons, or any time you crave something sweet, fragrant, and comforting.
- Why you’ll love it: Spiced gently with cinnamon and nutmeg, richly buttery and sweetened with brown sugar, this cake is beautifully tender without any alcohol.
- Taste & texture: Every slice is moist, plush, and warmly spiced—like a hug from nonna.
- Seasonal appeal: Great for cozy fall vibes or festive winter gatherings.
- Ingredients:
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (100 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 2 large eggs
- ½ tsp vanilla extract
- Tools needed:
- Large mixing bowls
- Whisk or hand mixer
- 8-inch square or round cake pan
- Parchment paper
- Measuring cups and spoons
- Substitutions or additions:
- Swap half the flour for whole wheat for a heartier feel.
- Add chopped nuts or dried fruit (like raisins or chopped plums) for extra texture.
- Use coconut oil instead of butter for a dairy-free twist.
How to Make Moist Plum Cake (No Alcohol Version)
- Prep: Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment.
- Combine dry ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
- Cream butter & sugar: Beat softened butter and brown sugar until light and fluffy (about 3–4 minutes).
- Add eggs & vanilla: Beat in eggs one at a time, followed by the vanilla—your batter will smell amazing already!
- Fold in dry mix: Gently stir in the flour mixture until just combined. Don’t overmix.
- Add fruit/nuts if using: Fold in any extras—chopped plums, nuts, raisins—for dimension.
- Bake: Transfer into pan, smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool slightly before slicing.
What to Serve with Moist Plum Cake
- A steaming mug of coffee or chai—perfect for cozy mornings.
- A dollop of whipped cream or scoop of vanilla ice cream for dessert.
- Fresh berries and a light dusting of powdered sugar for a festive touch.
Tips for Making It Perfect
- Room‑temperature ingredients: Ensure eggs and butter are at room temp for smooth batter and even rise.
- Watch the bake time: Overbaking dries it out. Check early at 25 minutes.
- Let it rest: Cool 10 minutes in the pan before slicing—this keeps it moist.
Storage Instructions
- Store cooled slices in an airtight container at room temperature for up to 3 days.
- Or chill in the fridge for up to a week—bring to room temp before serving.
- Freeze individual slices wrapped well for up to 3 months. Thaw overnight.
General Information
No alcohol plum cakes are a cozy alternative to traditional Christmas fruitcakes—they’re quicker, friendlier for kids, and just as flavourful. This version relies on warm spices and brown sugar, but you can elevate it with boiled dried fruits if you like richer fruitcake vibes.
Frequently Asked Questions
1. Can I use whole wheat flour?
Yes! Use half whole wheat and half all-purpose for a bit of extra nutty flavor.
2. Is brown sugar important?
It adds depth and moisture, but white sugar works if you don’t have it on hand.
3. Can it be made vegan?
Substitute vegan butter, use flax or chia eggs, and it’s plant-based friendly!
4. Can I double this recipe?
Absolutely—just use a 9×13 pan, and extend baking time slightly.
5. How do I know it’s done?
Toothpick inserted in center should come out with only a crumb or two attached.
Conclusion
This moist plum cake no alcohol version is a cozy, easy-to-love dessert perfect for sharing—whether it’s a lazy weekend or holiday celebration. Want to explore more? Try my Protein Cookie Dough or the comforting Carrot Cake, and don’t miss the zesty Basbousa. Sending you all the warmth and sweetness tonight—enjoy every bite!
Interactive Elements
Have you made it?
Please leave a review, or share a photo on Pinterest (tag me at PoulefRecipe). I’d love to see your version!
Nutritional Information
| Nutrient | Per Serving (1 of 12 slices) |
|---|---|
| Calories | ~210 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~6 g |
| Carbs | ~26 g |
| Sugar | ~15 g |
| Protein | ~3 g |
| Fiber | ~1 g |
Irresistible 7‑Step Moist Plum Cake (No Alcohol Version)
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warmly spiced, ultra-moist plum cake made with pantry staples—no alcohol, no soaking, just pure comfort in every bite. Perfect for cozy evenings, holiday brunches, or a treat with tea.
Ingredients
-
1½ cups (190g) all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon ground cinnamon
-
¼ teaspoon ground nutmeg
-
¼ teaspoon salt
-
½ cup (100g) unsalted butter, softened
-
¾ cup (150g) brown sugar
-
2 large eggs
-
½ teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment.
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In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, beat butter and brown sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla.
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Gently fold in the dry ingredients until just combined.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool before slicing.
Notes
-
Add chopped nuts or dried fruits like raisins or dates for extra richness.
-
Make it dairy-free by swapping butter for coconut oil and using a plant-based milk.
-
Don’t overmix the batter—gentle folding keeps it tender!
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
