Irish Plum Cake is a modern Irish recipe for a classic rich fruited and spiced tea cake. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Plum Cake.
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This traditional Irish cake can trace its antecedents to the 18th century, where the word 'plum' was used to refer to dried fruit in general. So, this 'plum' cake is actually a rich dried fruit cake.
Cream together the butter and sugar together in a bowl until pale and fluffy. Crack the eggs into a heat-proof bowl. Set over a pan of barely-simmering water and whisk until thick and creamy.
Take off the heat then add to the creamed butter mixture, a little at a time, beating to combine after each addition.
Sift together the flour and spices into a bowl then fold into the creamed mixture, along with the ground almonds. Now stir in the dried fruit, chopped mixed peel and flaked almonds.
Turn the resultant mixture into a greased and lined 25cm diameter cake tin. Smooth over the top, hollowing the centre very slightly to ensure that the top bakes evenly.
Transfer to an oven pre-heated to 160°C and bake for about 120 to 150 minutes (cover the top with kitchen foil if it looks as if it's browning too quickly). The cake is done when a skewer inserted in the centre emerges cleanly.
Once cooked, allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
This is best if stored in an air tight tin to mature for a few days before slicing and serving.
