John Myers
Plum Spice Cake
The perfect plum spice cake recipe with a picture and simple step-by-step instructions.
Filling and filling:
- 50 ml Sunflower oil
- 125 g Brown sugar
- 1 tbsp Rum
- 4 Pc. Eggs
- 175 g Walnuts
- 1 tsp Cinnamon
- 1 Msp Ground ginger
- 1 Msp Cardamom
- 1 Msp Aniseed spice
- 1 Msp Ground carnations
- 250 g Flour
- 3 tsp Baking powder
- 200 g Prunes
- 50 g Plum jam
- 100 g Plum jam
- 200 g Powdered sugar
- 1 tbsp Lemon juice
- 2 tbsp Mulled wine or plum juice
- Finely chop walnuts and prunes. Mix the butter and sugar with the hand mixer on the highest setting until foamy. Stir in the eggs one at a time, about 1/2 minute each. Stir in the spices, rum, 50 g plum jam, walnuts and prunes. Mix the flour and baking powder and stir in briefly on a low level.
- Pour the dough into a greased loaf pan that has been dusted with flour and bake in the preheated oven on the middle rack at 180 degrees top / bottom heat (or 160 degrees convection) for about 50 – 55 minutes.
- Let the cake cool down in the tin for 15 minutes, then carefully remove it and let it cool completely. Gently heat the plum jam for the filling in a saucepan. Halve the cake lengthways and brush the lower half of the cake with plum jam. Carefully place the upper half on top and press down lightly.
- Mix the icing sugar, lemon juice and mulled wine and brush the cake with it. Decorate as you wish. The cake tastes best when it is well drawn. If you like, you can stir 2 tablespoons of schnapps or mulled wine into the plum jam.
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