Recipe - Rich Plum Cake

One half pound Butter
One half pound Caster sugar
6 Eggs
One half pound Flour
One half pound Currants
One fourth pound Mixed peel
One fourth pound Blanched almonds
One fourth pound Glacé cherries
One half pound Raisins
One half pound Sultanas
1 teaspoon Cream of tartar
One half teaspoon Bicarbonate of soda
One fourth teaspoon Salt
2 tablespoon Brandy or orange juice if
preferred
1 One half tablespoon Instant coffee (my slight
modification)

Ingredients for a 4 pound cake:

1. Line a cake tin, at least 7 One half in. diameter x 2 Three fourths in. deep, with
greaseproof paper.

2. Divide the flour into three parts.

3. Sift the cream of tartar, bicarbonate of soda and salt with one part of
the flour.

4. Leave one part plain.

5. Chop the peel, almonds and cherries and add them and the other fruit to
the third part of the flour. This should prevent them from sinking during
cooking.

6. Cream the butter.

7. Add sugar to the butter and cream again.

8. Add one egg at a time, beating each thoroughly. Add one tablespoon of
the plain flour after the third and each successive egg, to prevent
curdling.

9. Add the coffee and brandy (or orange) and beat thoroughly but not too
enthusiastically.

10. Sieve in the flour that was mixed with the cream of tartar and
bicarbonate of soda and, the remainder of the plain flour.

11. Add the flour with the fruit, stirring well but lightly and pour into
the cake tin.

12. Tie a double strip of strong brown paper around the tin and place it on
a flat tin covered with a double thickness of brown paper. This will
prevent the bottom and sides of the cake from burning.

13. Place the tin on the centre shelf of the oven and bake at 350 F for 2
One half to 3 hours.

Like a good wine, this cake will mature if kept in a not too airtight
container especially if a glass of dark rum is poured over it first.

This cake is a masterpiece for another reason. It is a masterpiece of
overstatement. I have baked it many times and I have yet to find a single
plum!

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Dr David E Bevan"
bev44@batelco.com.bh on Nov 8, 1997