A rich, old-fashioned fruit cake, Plum Cake keeps for at least three months if stored in an airtight tin. A little rum poured gradually over the cake each week will add to the flavour and keep the cake moist.
8 oz. plus
2 teaspoons butter
8 oz. raisins
6 oz. currants
8 oz. sultanas or seedless raisins
3 oz. glace cherries, chopped
2 strips candied orange peel, chopped
2 tablespoons chopped candied angelica
4 fl. oz. dark rum
10 oz. self-raising flour
½ teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
8 oz. soft brown sugar
3 oz. walnuts, chopped
Preheat the oven to cool
300 F (Gas MARK 2,
1 teaspoon of the butter, lightly grease a
9-inch cake tin. Line the bottom and sides of the tin with a double layer of greaseproof or waxed paper and grease this with the remaining teaspoon of butter. Set aside.
In a medium-sized mixing bowl, com-bine the raisins, currants, sultanas or seedless raisins, glace cherries, orange peel, angelica and rum. Set aside.
Sift the flour, cinnamon, allspice and salt into another medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the remaining butter with a wooden spoon until it is light and fluffy. Gradually add the sugar and beat until the mixture is creamy and smooth. Beat in the eggs, one at a time, adding a tablespoon of the flour mixture with each one. Fold in the remaining flour mixture.
Stir in the fruit and rum mixture and the walnuts. Combine the ingredients thoroughly.
Pour the batter into the prepared cake tin and place the’ tin in the centre of the oven. Bake the cake for 2 to 2 hours or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and let it stand in the tin for 2 hours. Turn the cake out on to a rack and peel off the paper. Leave the cake to cool for at least 12 hours before wrapping it in aluminium foil and storing it in an airtight tin.