Orange and raisin plum cake
There are a thousand ways to make plumcake, but in this recipe I give you one of the best I've tried, due to its combination of ease, fluffiness, flavor, and the fact that you can make it with ingredients you usually have at home.
It is a very soft plumcake and has a nice orange scent. When cooking it you can also enjoy the smell of oranges and when you see the spongy result what it turns out to be, you will only want one thing, to repeat.
What is a plum cake?
If we look for a manual definition, a plumcake is basically a fruit cake, either candied fruit or chopped fresh fruit that has usually been soaked, macerated or hydrated in alcohol . The plumcake also adds nuts and spices .
With all these ingredients in its mix (fruit, spice and liquor aromas), the plumcake is usually a very tasty snack with many and varied nuances.
About the orange plumcake recipe
Today's recipe incorporates all the ingredients that a plumcake requires, but the only fruit that we add is orange, which you can easily have at home and makes its usual and easy preparation much easier.
The citrus flavor makes this cake light on the palate, and it combines fabulously with the nuances of rum and spices .
The recipe is as delicious and smooth as it sounds, as well as easy to make. It is a unique cake that does not need many ingredients and that can become a real delight for adults and children.
I hope that with the arrival of autumn and the return to the oven you will be encouraged to try it. You will tell me if it has succeeded in your houses as much as in mine!
Rectangular ceramic mold Emile Henry
- 35ml rum
- 100 g candied orange (cut into small cubes)
- 100g raisins
- 150 g butter (soft softened)
- 50 g white sugar
- 50g brown sugar
- 50 g brown sugar
- 3 eggs L (or 4 M), at temp. ambient
- 1 heaping tsp ginger
- 1 full tsp cinnamon
- 1 level tsp turmeric
- 1 pinch of salt
- Juice and zest of half an orange (40 - 50 ml)
- 160 g pastry flour
- 1 on chemical yeast
- Preheat the oven to 170 °C, without air.
- In a bowl, put the rum together with the raisins and the candied orange to hydrate.
- In the KitchenAid bowl, introduce the ointment point butter together with the sugars (white, brown and panela). Beat with the balloon accessory (the rod accessory) at speed 2 until everything is integrated.
- Add the eggs, one by one (wait to integrate one to add the next).
- Add the orange juice and zest, continuing to beat.
- Strain the rum from the raisins and orange, draining the fruit well. Add the resulting rum to the mix as well.
- The drained raisins and orange, reserve them in another bowl with a couple of tablespoons of flour, and mix them. The flour will help the fruit to be distributed in the dough and not fall to the bottom of the cake during baking.
- In another bowl, sift together the flour, yeast, salt, and spices (ginger, cinnamon, and turmeric).
- Add the dry mix (the flour mix) into the KitchenAid bowl with the wet ingredients, in batches, allowing it to blend gradually.
- Let everything integrate and change the whisk accessory for the shovel accessory. Add the floured raisins and orange and mix as little as possible, but until you see that they have been distributed evenly throughout the dough.
- Prepare the Emile Henry mold with release spray. If you prefer, you can also place two pieces of parchment paper longitudinally and transversally on it, and spray it to ensure that the mass will not stick to the paper and you can remove everything in a second.
- Introduce the dough into the mold and bake in the lower part of the oven at 170 °C for 60 min. Check with a toothpick that the dough is done and remove it, or leave it for a few more minutes if required.
KitchenAid Model 175 food processor and Emile Henry rectangular ceramic mold
- If you want a thicker plum cake, you can increase the amount of flour by one more tablespoon, pastry or spelt flour, or whole wheat flour.
- If you are looking for more nuances in the flavor of the dough, you can add half a teaspoon of vanilla extract and half a teaspoon of white pepper.
- You can add another candied fruit if you have it or prefer it.
- The resulting mass is very moist. To ensure that it rises well, you can add a piece of aluminum foil loosely on top of the pan, to ensure that the dough is not made on top and can expand correctly, rise without impediments (but do not put the oven function only on the bottom of the oven or you will burn the base of the cake).
Rectangular ceramic mold Emile Henry
I hope it will be a delicious plum cake. At home they have enjoyed it a lot, and my father has repeated it (he is a great lover of plum cakes).
Do you dare to do it? I would love if you leave a comment explaining the result. Thank you and happy week!
Hola Beatriz, monte preocupes porque es una masa bizcochona, no tienes que desarrollar gluten ni nada parecido. Bate enérgicamente en los primeros pasos con las varillas y mezcla bien todos los ingredientes, verás que te sale estupendo.
Hola Claudia, yo no tengo el KitcheAid, solo batidor de varillas como lo puedo hacer. Y si es asi cuanto tiempo batiendo.