Christmas Island Plane Cake

The Christmas Island Plane Cake is a unique and traditional dessert believed to have originated from the remote and picturesque Christmas Island. Known for its vibrant coral reefs and tropical weather, this small island is a blend of diverse cultures and influences that manifest vividly in its culinary delights. The Plane Cake, in particular, bears testament to these rich cultural tapestries, reflected in its diverse flavors and textures. The cake’s name might stem from the spice routes or perhaps the exotic ingredients synonymous with Christmas Island’s biodiversity.

This cake is often made during festive seasons or special occasions and is cherished for its aromatic qualities and moist, rich composition. Over the years, it has gained popularity beyond the island due to its distinctive taste profile and the intriguing blend of ingredients.

Ingredients

• Flour - 2 cups
• Sugar - 1.5 cups
• Butter - 1 cup, softened
• Eggs - 4 large
• Milk - 1 cup
• Vanilla extract - 2 teaspoons
• Baking powder - 2 teaspoons
• Salt - 1/2 teaspoon
• Nutmeg - 1/4 teaspoon, freshly grated
• Cloves - 1/4 teaspoon, ground
• Cinnamon - 1 teaspoon
• Raisins - 1 cup
• Mixed dried fruit - 1 cup
• Shredded coconut - 1/2 cup
• Rum - 1/4 cup

Preparation

To prepare the Christmas Island Plane Cake, ensure that all your ingredients are at room temperature. This leads to a smoother blending process and better texture in the final product.

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan ensuring every ridge and surface is well-coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Sifting helps to aerate these ingredients and ensures an even mix.

Step 3: Prepare the Fruit

In a separate bowl, combine the raisins and mixed dried fruit. Pour the rum over the top, mix well, and set aside to soak for about 15 minutes. This plumps the fruit and infuses it with a delightful aroma.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for incorporating air into the batter.

Step 5: Add Eggs and Vanilla

Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 6: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently to maintain a light batter.

Step 7: Add Fruit and Coconut

Fold in the soaked fruit (along with any liquid) and the shredded coconut. Avoid over-mixing to keep the cake tender.

Cooking Process

Pour the complete batter into the prepared bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and set a cooking timer for 55-60 minutes. You can verify the cake's doneness by inserting a skewer into the center; it should come out clean when it’s fully baked.

How to Enjoy

Once the cake is done, allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This cake pairs beautifully with a cup of tea or coffee, and its flavors are known to develop further a day or two after baking, making it an ideal prepare-ahead dessert for festivities. Optionally, you can drizzle with a simple icing or dust with powdered sugar to enhance its presentation.