Rich Plum Cake is a traditional British recipe for a classic Victorian rich, spiced, fruit cake that makes an excellent Christmas or wedding cake. The full recipe is presented here and I hope you enjoy this classic British version of: Rich Plum Cake.
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This is a version of the traditional Victorian plum cake (a cake containing dried fruit) that is suitable as a Christmas or wedding cake.
Ingredients:
225g butter
225g dark brown sugar
6 eggs, separate
juice of 1 lemon
freshly-grated zest of 1 lemon
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp mixed spice
1/2 tsp freshly-grated nutmeg
125ml black treacle (molasses)
340g plain flour
360g currants
240g sultanas
240g seedless raisins
60g glacé cherries
60g candied orange peel
250ml fruit juice, cider or milk (personally, I use cranberry juice)
1 tsp bicarbonate of soda
60ml rum
Method:
Cream together the butter and sugar until fluffy then add the egg yolks one at a time, beating thoroughly after each addition. Now add the lemon juice, lemon zest, spices and treacle. Work in half the flour and half the fruit, adding just enough of the fruit juice to moisten.
Sift together the flour and baking powder then add to the cake batter along with the remaining fruit. Whip the egg whites in a clean and dry bowl until stiff then carefully fold into the cake batter along with the rum and and remaining fruit juice. Turned into a greased and lined cake tin then transfer to an oven pre-heated to 160°C and bake for about 150 minutes. If the cake is colouring too quickly, cover with baking parchment after about 60 minutes.
Allow to cool on a wire rack, cover in greaseproof paper and foil then place in an air-tight tin. Set aside to mature for at least 2 weeks before decorating and serving.
