John Myers
Plum Cake with Eggnog
The perfect plum cake with eggnog recipe with a picture and simple step-by-step instructions.
- 600 g Fresh plums
- 60 g Branded butter soft
- 65 g Margarine soft
- 70 g Sugar very fine
- 1 pinch Salt
- 3 Eggs separated
- 120 g Flour
- 40 g Mondamine powder
- 0,5 packet Vanilla sauce powder
- 2 teaspoon Baking powder
- 90 ml Advocaat
- 1 tablespoon 54% rum
- Butter for the mold
- Breadcrumbs for sprinkling
- Wash, halve and core the plums. Grease a 26 cm springform pan and sprinkle with the breadcrumbs. Preheat the oven to 175 degrees and beat the egg whites until stiff. Sieve the flour with mondamin, sauce powder and baking powder.
- Beat the butter, margarine, sugar and a pinch of salt until white and creamy, then gradually add the egg yolks. Now gradually stir in the flour mixture, alternating with the egg liqueur and the rum, and finally fold in the egg whites.
- Pour the dough into the prepared dish, smooth it out and then put the half plums in it. Place the cake in the middle of the oven and bake for about 50 to 60 minutes. After cooling, remove from the mold and sprinkle with powdered sugar and serve with a good cup of coffee.
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