Plum Cake (Fruit Cake) Recipe by Minh Hayes
Cooking Instructions 1 Before starting, soak the raisins in rum to soften them. Let the butter come to room temperature, then beat the butter and sugar together in a bowl until the sugar dissolves. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder into the butter mixture and mix gently on low speed. 2 When the batter is smooth, add the milk, rum, and some of the rum-soaked raisins. Add most of the candied fruit to the batter, reserving some raisins and candied fruit to sprinkle on top. Grease the loaf pan or cupcake molds with butter. Divide the batter evenly among the pans as desired. 3 Tap the pans gently on the counter to level the batter. Preheat the oven to 400°F (200°C) for 10 minutes. Bake for about 25 minutes. Test with a toothpick before turning off the oven; the cake is done when the toothpick comes out clean. 1 Before starting, soak the raisins in rum to soften them. Let the butter come to room temperature, then beat the butter and sugar together in a bowl until the sugar dissolves. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder into the butter mixture and mix gently on low speed. 1 Before starting, soak the raisins in rum to soften them. Let the butter come to room temperature, then beat the butter and sugar together in a bowl until the sugar dissolves. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder into the butter mixture and mix gently on low speed. 2 When the batter is smooth, add the milk, rum, and some of the rum-soaked raisins. Add most of the candied fruit to the batter, reserving some raisins and candied fruit to sprinkle on top. Grease the loaf pan or cupcake molds with butter. Divide the batter evenly among the pans as desired. 2 When the batter is smooth, add the milk, rum, and some of the rum-soaked raisins. Add most of the candied fruit to the batter, reserving some raisins and candied fruit to sprinkle on top. Grease the loaf pan or cupcake molds with butter. Divide the batter evenly among the pans as desired. 3 Tap the pans gently on the counter to level the batter. Preheat the oven to 400°F (200°C) for 10 minutes. Bake for about 25 minutes. Test with a toothpick before turning off the oven; the cake is done when the toothpick comes out clean. 3 Tap the pans gently on the counter to level the batter. Preheat the oven to 400°F (200°C) for 10 minutes. Bake for about 25 minutes. Test with a toothpick before turning off the oven; the cake is done when the toothpick comes out clean. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum Dominican Style Spaghetti Melon Pan [Melon-Shaped Bun] Crockpot Italian Beer 🍺 Chicken 🐔 4 Ingredient Hamburger Casserole Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum Dominican Style Spaghetti Melon Pan [Melon-Shaped Bun] Crockpot Italian Beer 🍺 Chicken 🐔 4 Ingredient Hamburger Casserole Rava Pongal Chicken hakka noodles Vanilla ice cream Cheese stuffed mushrooms Jamun shots Mango custard Homemade Pav Basque Cheesecake Chingri Mach Bata (Prawn Chutney) Orange Chicken with spicy spaghetti Rava Pongal Chicken hakka noodles Vanilla ice cream Cheese stuffed mushrooms Jamun shots Mango custard Homemade Pav Basque Cheesecake Chingri Mach Bata (Prawn Chutney) Orange Chicken with spicy spaghetti