Plum cakes have their origin in Britain where the term Plum referred to the raisins or dry grapes or prunes. Over a period of time different types of dried fruits were added to the cake and hence the name fruit cakes were also used to refer to the original British plum cakes. The traditional method of raising a plum cake is by whipping air into the cake batter instead of using yeast. The dry fruits are soaked for a very long time – often times extending to months at a time – in high quality rum and used in making the plum cake, providing the cakes with a unique flavor not found in any other type of cake. A variation of plum cake baking involves using concentrated fruit juices instead of rum or any other alcohol based solution.