This delicious plumcake can be prepared and served with the Emile Henry ceramic plumcake pan . To enjoy all its flavor, it should rest for 4 days before tasting (if we manage to get it to arrive). If necessary, it can be kept in the fridge for a couple of weeks.
Ingredients for 6 people:
100g of raisins
75gr of currants
15cl of rum
210g of butter
200g of candied fruit
100g candied cherries
300gr of flour
Half sachet of chemical yeast
150g of sugar
4 eggs


Wash and drain the raisins and let them macerate in the rum for a few hours.

Let the butter soften. Cut the candied fruit into 1 cm cubes. Sift the flour with the yeast. Preheat the oven to 250°C.

In a bowl, beat 200 g. of butter with the sugar until they are well mixed, then add the eggs, one at a time and incorporate the flour at the end. When the mixture is homogeneous, add the raisins with their maceration rum, then the candied fruits, incorporating them gently with a wooden spoon.

Butter the cake pan. Pour the dough inside and put it in the oven and immediately lower the temperature to 180°C.

Bake for about an hour and twenty minutes. Check doneness with a knife. It should come out dry and clean.

Let it cool before unmolding it. When cool, wrap it in cling film.

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