Rich Plum Cake

Rich Plum Cake for xmas

INGREDIENTS

1) 100 g dried figs chopped 

2) 100-prunes, chopped

3) 100 dried strobbery-Chopped

4)150 gm raisins.

5) 150 gm -cherries

6) 200 gm nuts of your choice 

7)150 ml Rum or Brandy and keep

2 tablespoon extra for soaking the cake

8)300 g butter

9) 300 g soft light brown sugar

10) Zest and juice of 1 large Orange

11)Zest of 1 lemon

12) 3 tablespoons of molasses syrup

13) 1 1/2 tsp cinnamon

14)1 tsp mixed spice(dried ginger and cloves)

15) 1/4 tsp nutmeg powder

16)5 medium eggs, beaten

17) 300 g plain flour

18) 1/2 tsp baking powder

19) 50 gm almonds powder.

20) caramel syrup- 2 tablespoon optional

( if you need more darker cake,i didnt use, i dont like too darker plum cakes )

INSTRUCTIONS

Preheat the oven to 160C or 180 C for about 15 minutes.

It's definitely worth taking the time to line your cake tin correctly to protect the cake during its long baking time. 

Place the dried fruits in a large saucepan with the Rum , butter, sugar, Orange zest and juice, lemon zest, molasses

Syrup, cinnamon, mixed spice and nutmeg powder .

Gently bring to a boil, then simmer it ,stirring, for 10 minutes. Remove from the heat and let the mixture sit for at least 1 hour. 

(You can prepare this in advance and left it overnight too.)

When you're ready to bake the cake, pour the soaked fruit mixture into a large mixing bowl. Add the eggs one at a time, then stir in the flour, baking powder and ground almonds. Stir until everything is well combined. 

Pour into the prepared tin and bake for 1.20 to 1.40 minutes or until the cake springs back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. 

Leave to cool the cake completely in the tin.

When the cake is completely cold, make a few holes in the cake, and drizzle with a little rum, then wrap in a double layer of baking paper and foil and store in an airtight container.