CookEat Recipe
Plum Cake with Three Dried Grapes
A rich butter cake with Malaga raisins, sultanas, dried currants and candied citrus, scented with rum and lemon.
Method
Steps
Step 1
Gather the ingredients: 250 g caster sugar; 260 g butter: 250 g for the cake and 10 g for the paper lining; 250 g fine plain wheat flour; 80 g candied citron peel; 80 g large Malaga raisins, seeds removed; 80 g sultanas; 80 g dried currants; 5 whole eggs; 4 additional egg yolks; 75 ml rum, 5 modern tablespoons; Finely grated zest of 1/2 lemon; 15 g icing sugar for serving.
Step 2
Cut the candied peel into thin strips and remove the seeds from the Malaga raisins. Line a smooth cake tin of about 22 cm with baking paper and butter the inside surface of the paper with the reserved 10 g butter. Heat the oven to 160°C.
Step 3
Work the 250 g cake butter with a wooden spoon until soft and smooth, warming the bowl very gently if needed without melting it. Add the caster sugar and beat until pale and creamy. Beat in the five whole eggs one at a time, followed by the four extra yolks, mixing thoroughly after each addition; do not whip whites separately.
Step 4
Fold in the flour, then add the prepared dried fruit, candied peel, rum and lemon zest. For the vanilla version, omit the lemon zest and use 1 teaspoon vanilla extract; retain all the other ingredients and steps.
Step 5
Pour into the prepared tin and bake for about 65–85 minutes, until the centre is set and a skewer comes out without wet batter. Cover loosely if the top browns before the centre cooks. Rest about 15 minutes before unmoulding, then peel away the paper carefully.
Step 6
Serve warm with the icing-sugar dusting, or let cool completely and serve cold. The paper prevents the dried grapes sticking to the tin. This plum cake contains no fresh plums or prunes.
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