The spiced plumcake is a soft and fragrant dessert, ideal for autumn and winter breakfasts and snacks. Thanks to the intense aroma of spices such as cinnamon, ginger, citrus, and nutmeg, this plumcake captivates you at the first bite and offers a warm and enveloping atmosphere. It’s a simple recipe to make, perfect for those who love homemade desserts with an authentic and rich flavor.
The soft texture and spicy aroma make the homemade spiced plumcake a delicious and versatile choice: you can serve it on its own, accompanied by a cup of tea or coffee, or enrich it with glaze, nuts, or chocolate chips. It’s a dessert that combines tradition and creativity, perfect to surprise family and friends with an irresistible scent that fills the kitchen.
A genuine, easy, and quick dessert, the spiced plumcake is the ideal recipe for those looking for a dessert different from the usual, perfuming the house with goodness.
If you like plumcakes, try the lemon plumcake, the chocolate plumcake, the ricotta and chocolate plumcake, or the cream plumcake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the spiced plumcake
- 3/4 cup whole cane sugar
- 4 eggs
- 2 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 7/8 cup milk
- 6 tbsps butter
- 1 tsp lemon extract
- 1 tbsp orange extract
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- to taste nutmeg
- 1 packet baking powder
- 1 tsp extra virgin olive oil
- 1 tbsp powdered sugar
Tools
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- Electric Beaters
- Hand Whisk
- Loaf Pan 12 inches
Steps for preparing the spiced plumcake
Gently warm together milk and butter in the microwave or in a saucepan. In a bowl, break the whole eggs. Beat them with electric beaters along with the sugar until they are foamy.
Add to the eggs the sifted flour with the cornstarch, lemon and orange extract (or the peels of these citrus fruits), vanilla extract, cinnamon, ginger, and nutmeg. Also, add milk and butter and mix until a homogeneous mixture is obtained.
Finish with salt and the packet of baking powder and mix well. Pour into a 12-inch loaf pan. In the center, lengthwise, make a groove with the knife and pour extra virgin olive oil into it. This will help the plumcake to rise well. Bake in a static oven at 350°F, on the lower-middle part of the oven, for 40-45 minutes. Do the toothpick test anyway. When the plumcake is cold, bring it to the table with powdered sugar.
Storage
Store the plumcake under a glass dome for 3-4 days.
