Plum cake

Plum cakerefers to a wide range of cakes usually made withdried fruitssuch ascurrants,raisins,sultanas, orprunes, and also sometimes with fresh fruits. There is a wide range of popular plum cakes and puddings. Since the meaning of the word "plum" has changed over time, many items referred to as plum cakes and popular inEnglandsince at least the eighteenth century have now become known asfruitcake. The English variety of plum cake also exists on the European mainland, but may vary in ingredients and consistency. British colonists andmissionariesbrought the dried fruit variety of cake with them, for example, inBritish Indiawhere it was served around the time of theChristmas holiday season. In America'sThirteen Colonies, where it became associated withelections, one version came to be calledelection cake.
Plum cakes made with fresh plums came with other migrants elsewhere, in which plum cake is prepared usingplumas a primary ingredient.In some versions, the plums may become jam-like inside the cake after cooking,or the cake may be prepared using plumjam.Plum cake prepared with plums is also a part ofAshkenazi Jewishcuisine, and is referred to asPflaumenkuchenorZwetschgenkuchen.Other plum-based cakes are found in French, Italian and Polish cooking.
The term "plum cake" and "fruit cake" have become interchangeable. Since dried fruit is used as a sweetening agent and any dried fruit used to be described as "plums", many plumcakesand plumpuddingsdo not contain theplumfruit now known by that name. (Plum puddingis a similar, richer dish prepared with similar ingredients, cooked by steaming the mixture rather than baking it.)The term "plum" originally referred to prunes, raisins or grapes.Thus the so-called plums from which English plum puddings are made "were always raisins, not the plump juicy fruits that the name suggests today."
InOld English, the termplūmewas "from medieval Latinpruna, from Latinprunum," which equated to "prune".Prunein modern French means plum, so plum tarts have names such astarte aux prunes.  In English,prunesare dried plums, and when modern cakes use them as a primary ingredient,they may be referred to as a plum cakeor type of plum cake.
Plum cake has historically referred to an early type and style offruitcakein England since around 1700.Raisins and currants were used, which in the English language were referred to as plums since around 1660.The various types of dried fruit (chiefly currants and raisins) were familiar to English kitchens through trade withThe Levantand Mediterranean, but before they became available in the modern era through "trouble-free" imports from Australia, South Africa, and California, preparing them required "an immense amount of labour ... on account of the rough and ready methods by which the fruit was picked, dried, packed and exported".
In 1881 Colonel Henry-Herbert said that "a good English plum cake...is a national institution".At times,Thomas Carlylewas one among many who ate a light style of plum cake with tea, into which he would dip the cake, which he described asbun-like with currants "dotted here and there".Elizabeth Davidwrote that "Christmas mincemeat and Christmas plum pudding and cake are all such typical examples of the English fondness for spiced fruit mixtures that it seems almost unnecessary to include recipes for them ..."
Plum cakes were raised by whipping air into the cakebatter, rather than by the use of yeast.A range of plum cakes and puddings were published in the popularBook of Household Management(published 1859–1861) byIsabella Beeton.Mrs Beeton included recipes for "A Common Plum Cake" and "A Nice Plum Cake" as well as "Baked Plum-Pudding", "An Unrivalled Plum-Pudding", "A Plain Christmas Pudding for Children", "Plum-Pudding of Fresh Fruit", "Plum Tart", "Christmas Plum-Pudding", "A Pound Plum Pudding" and "Christmas Cake".The comment in an Indian Household Management book is indicative both of the reach of Mrs Beeton's book as well as the range of interpretations of plum cake and plum pudding. The author says, "Mrs Beeton’s recipe is by far the best if modified a little: 12 units of manukka raisins ..."
Up toWorld War I, cakes, including plum cakes, were baked along with loaves of bread. "A smaller cake or pasty might be slipped in or pulled out after the baking had begun, but a raised pie with well-protected sides, or a large plum cake, would take at least the same time as the loaves, and experienced housewives made them in sizes to do so."
The English variety of plum cake also exists on the European mainland, although "plum cake" there more usually refers to baked cakes made with fresh fruit rather than dried.
In French cooking, plums are an ingredients in a significant tradition of cake making: "...throughout the districts of theLoire, theDordogne, theLotand thePérigord, there [was] hardly a celebration, a wedding feast or celebration at which the dessert [did] not include some sort of plum or mirabelle tart, made with fresh or dried plums or jam according to the season."TheMirabelle plumis a specific cultivar used to makeTarte aux mirabelles(plum tart).AGalette aux fruitsis a type ofgalettemade with yeast dough and covered with cooked fruit in season, such as plums (or quinces, apples, apricots).The fruit in these open tarts or flans is cut into suitably sized pieces and the cake is glazed: red glaze is recommended for red plum and rhubarb flans,  whereas apricot glaze is recommended for yellow plum and apricot flans.
The German plum cake, known asZwetschkenkuchen, can be found all over the country, although its home isBavaria. In chefRobert Carrier'srecipe the base is made from yeast pastry rather than often-used shortcrust pastry, because the yeast pastry "soaks up the juice from the plums without becoming soggy".
In Italy, plum cake is known by the English name, baked in an oven using dried fruit and often yoghurt.
The Polish version of plum cake, which also uses fresh fruit, is known asPlacek z Sliwkami.
In India, plum cake is served around the time of the Christmas holiday season, and may have additional ingredients such asrumadded.In Kerala, Christmas almost rhymeswith plum cake which surpasses all other cake specialities during the Christmas season.
Plumcakein the United States originated with the English settlers and was prepared in the English stylefor parties in celebration ofTwelfth Night, Christmas, and weddings, among others.This original fruitcake version of plum cake in the United States has been referred to as a reigning "standard American celebration cake through the time of the civil war".
Duringcolonial timesbefore the American Revolution, "Muster" cakes were baked in great number for the men summoned by British troops for military training. Following the American Revolution women would bake these cakes in vast quantities to motivate the men to attend town meetings and elections. Thus it became known as "election cake".It was prepared with currants, raisins,molasses, and spices, with the addition of brandy in the recipe occurring later.Election cakes were typically leavened with yeast. InNew England, large election cakes weighing around 12 pounds (5.4 kg) would traditionally be served while people waited for election results.It has been stated that the first published election cake recipe appeared in 1796 inAmerican Cookery.
Plum cake recipes in the fruitcake style appeared in early cookbooks in theSouthern United States, and did not actually call for plums.After 1830 plum cake was often referred to as fruit cake or black cake.In 1885, in a description of plum cake that sounds like plum pudding, it was described as "mucilaginous" (gluey) – a solid, dark-colored, thick cake with copious amounts of plums, gritty notes from raisins.