Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
This traditional plum cake (actually a fruit cake) relies on the high proportion of fat from butter and egg yolks to create a tender, moisture-rich crumb that preserves well. The eggs provide structure and emulsification, binding the heavy fruits throughout the batter. The warm spices—cloves, nutmeg, and ginger—contain aromatic compounds that intensify during the long, slow bake, while their antimicrobial properties help extend shelf life. The sugar not only sweetens but also attracts and holds moisture, keeping the cake from drying out over weeks or even months of storage.
Before You Begin
•This recipe requires significant scaling and clarification—the ingredient list appears to have measurement errors (3 cups butter AND 3 'each' butter suggests '3 cups butter, 3 cups sugar, 30 eggs' as the correct interpretation)
•Bring butter and eggs to room temperature 2-3 hours before baking to ensure proper emulsification and even mixing
•Toss the dried fruits (raisins, currants) and chopped citron with 2-3 tablespoons of flour to prevent them from sinking during baking
•Preheat your oven to 300-325°F for a slow, even bake that prevents the exterior from burning before the center sets
Community Notes
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•Line your pan with parchment paper and grease well—this dense, fruit-laden cake needs extra insurance for clean release
•Expect a much longer baking time than listed (likely 2-3+ hours for a cake of this size)—test with a skewer in the center until it comes out clean
Key Equipment
Large mixing bowl (6+ quart capacity)10-inch tube pan or multiple standard loaf pansParchment paper for lining pansWooden spoon or stand mixer with paddle attachmentInstant-read thermometer (cake is done at 200-205°F internal temperature)
Ingredients
Instructions
1
Mix ingredients together
2
Bake
Make Ahead
This is an ideal make-ahead cake. Once completely cooled, wrap tightly in plastic wrap, then aluminum foil. For enhanced flavor and moisture, brush with brandy or rum every few days. The cake can be made 2-4 weeks ahead and stored at room temperature in a cool, dark place, or up to 3 months if wrapped and refrigerated. The flavors mellow and meld beautifully over time.
Storage
Store the completely cooled cake wrapped tightly in plastic wrap and aluminum foil at room temperature for up to 1 month, or refrigerate for up to 3 months. For longer storage, freeze for up to 6 months. The high fat and sugar content act as natural preservatives. If the cake begins to dry out, brush with simple syrup, brandy, or rum to refresh. Bring to room temperature before serving for best flavor and texture.
