Plum Cake

Indulge in the rich and fruity flavors of a classic Plum Cake. This moist and decadent cake is filled with a delightful combination of sultanas, raisins, currants, and mixed peel, giving it a burst of sweetness and a hint of citrus. Made with butter, soft brown sugar, eggs, flour, and ground almonds, this cake is a showstopper that will impress your guests. Perfect for special occasions or as a comforting treat, this Plum Cake is a true delight. Follow this simple recipe to create a cake that is sure to become a centerpiece on your dessert table.

INGREDIENTS:

• 450g/1lb butter
• 450g/1lb soft brown sugar
• 12 eggs
• 450g/1lb plain white flour
• 225g/8oz ground almonds
• 450g/1lb sultanas
• 450g/1lb raisins
• 450g/1lb currants
• 225g/8oz mixed peel
• Grated zest and juice of 1 lemon
• 175ml/6fl oz whisky

PREPARATIONS:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Carefully line a 30cm/12in round cake tin with greaseproof paper.
2. In a bowl, cream the butter and soft brown sugar together until light and fluffy.
3. Add the eggs one at a time, beating well between each addition.
4. Mix half of the flour and the ground almonds with the sultanas, raisins, currants, and mixed peel.
5. Stir the other half of the flour into the cake mixture until well combined.
6. Stir in the fruit mixture along with the lemon juice and zest, mixing well.
7. Pour the batter into the lined cake tin, smoothing the top with a spatula.
8. Bake the cake in the preheated oven for 2 hours or until a skewer inserted into the center comes out clean.
9. Allow the cake to cool in the tin.
10. Poke holes in the cake with a skewer and pour the whisky over it, allowing it to soak into the cake.

YIELD:

This recipe serves 10-12.

SPECIAL INSTRUCTIONS:

• Preheat the oven to ensure even baking.
• Line the cake tin with greaseproof paper to prevent sticking.
• Cream the butter and sugar until light and fluffy to create a tender cake texture.
• Add the eggs one at a time, beating well after each addition for a smooth batter.
• Soak the baked cake with whisky to add depth of flavor and moistness.

TIPS:

• For added richness, you can serve the Plum Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• This cake can be made in advance and stored in an airtight container for several days, allowing the flavors to develop.
• You can substitute the whisky with orange juice or brandy for a different flavor profile.

In conclusion, the Plum Cake is a delightful and indulgent treat that combines a rich, moist cake base with a medley of sultanas, raisins, currants, and mixed peel. This cake is a showstopper that will impress your guests with its delightful flavors and beautiful presentation.

To prepare this Plum Cake, you’ll start by creaming the butter and soft brown sugar together until light and fluffy. Adding the eggs one at a time ensures a smooth batter. Half of the flour and ground almonds are mixed with the dried fruit and peel, while the other half of the flour is added to the cake mixture. The fruit mixture, along with lemon juice and zest, is stirred into the batter until well combined.

The batter is then poured into a lined cake tin and baked until a skewer inserted into the center comes out clean. Once baked, the cake is allowed to cool in the tin. To enhance its flavor, holes are poked in the cake, and whisky is poured over it, allowing the flavors to infuse and the cake to become moist and flavorful.

This Plum Cake can be served on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It can also be made in advance and stored in an airtight container, allowing the flavors to develop over time.

Create a memorable dessert with this Plum Cake recipe. Its rich flavors and moist texture make it a standout treat that will impress your guests and leave everyone wanting more.