In the 11 years I’ve been writing posts for this blog, I have never posted on Christmas Day!
This year, I decided to finally rectify that and bring a recipe for a Christmas Pudding. Plum Pudding is quite a misnomer (at least to us Americans) – it does not include any plums, and pudding is actually a cake, not a custard-like substance. The method of cooking the plum pudding was new to me too; you actually steam it on your stovetop rather than bake it!
This recipe for Irish Plum Pudding is adapted from a cookbook I have owned for a while (Christmas Flavors of Ireland– paid link), although, I have to admit, I think I royally Americanized the recipe into something different. So, here’s my American Not-Plum Bundt Cake!
Note: You’ll need a 6 cup bundt pan (paid link), and a pot large enough to fit the bundt pan inside (I used a large pot I use to make tomato sauce).
Ingredients:
- 1 cup raisins
- 1 cup golden raisins
- 1/4 cup dried figs, chopped
- 1/4 cup dried apricots, chopped
- 1/4 cup candied cherries (paid link), halved
- 2 tablespoons candied orange peel, chopped
- 2 tablespoons candied lemon peel, chopped
- 1/3 cup spiced rum
- the juice and zest of 1 orange
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 3 large eggs
- 1/4 cup stem ginger (paid link), finely chopped
- 1 apple, peeled, cored, and grated
- 1 1/4 cups flour
- 1 cup plain breadcrumbs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Optional Bourbon Butter, for serving:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons bourbon