John Myers
Ingredients for 1 servings:
- 250 g prunes without stones
- 100 g cherry(s) (topping cherries)
- 100 g candied lemon
- 200 g flour
- 1 pinch of salt
- 200 g sugar
- 200 g butter
- 3 eggs
- 4 tbsp Amaretto or Port wine
- ½ pack of baking powder
- Fat for the mold
- Breadcrumbs for the mold
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours
in wreath form
Cut the plums and cherries into small pieces and soak them in the Amaretto with the candied lemon peel (at least 1 hour). Grease a cake pan and sprinkle with breadcrumbs. Mix the softened butter and sugar until dissolved. Then beat in the eggs, one at a time. Sift in the flour, leaving a small amount, and add the baking powder. Mix the remaining flour with the soaked dried fruit and fold into the batter. Fill the pan. Place the cake on the first rack from the bottom of the preheated oven and bake for 70-75 minutes at 175°C. Check during the last 20 minutes and cover with parchment when it is brown enough.
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