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DIY Recipe: The Best Plum cake merry christmas

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Plum cake merry christmas.

Plum cake merry christmas You can make Plum cake merry christmas using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients of Plum cake merry christmas

  1. You need 1 cup of raisins.
  2. Prepare 1 cup of dried apricots chopped.
  3. Prepare 1 cup of figs chopped.
  4. Prepare 1/2 cup of dried ginger chopped.
  5. It’s 1/2 cup of candied orange peel chopped.
  6. You need 3/4 cup of Brandy.
  7. It’s 380 gms of flour.
  8. Prepare 225 gms of butter melted.
  9. It’s 1.5 tsps of baking powder.
  10. You need 1 tsp of ground cinnamon.
  11. You need 1/2 tsp of salt.
  12. It’s 300 gms of breakfast sugar.
  13. It’s 4 of large egg.
  14. It’s 150 gms of packed brown sugar.
  15. You need 2 tbsp of molasses.
  16. It’s 1 tbsp of vanilla extract.
  17. You need 1 cup of toasted walnuts.
  18. It’s 1/2 cup of of apricot jam.
  19. Prepare 1/2 cup of of warm water.

Plum cake merry christmas step by step

  1. Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight..
  2. Preheat oven to 180 degrees C. Butter two 9/5 inch loaf tins. Line them with butter paper. In a bowl mix dry ingredients. Flour, baking powder, spices and salt. In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts..
  3. Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till the tester comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake..
  4. Important tips You can boil the dried fruit and candied fruit, strain and use immediately if running low on time. Brandy can be substituted with any other dark rum or orange flavoured liqueur. Use the best quality dried fruits available. Unglazed cakes can be shrink-wrapped and stored for up to one month in the fridge..
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recipe by Nancy @cookpad

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