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 can 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 fruits
100g of candied cherries
300g of flour
Half envelope of chemical yeast
150g of sugar
4 eggs


Wash and drain the raisins and leave them to marinate in the rum for a few hours.

Let the butter soften. Cut the candied fruits 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 well blended, then add the eggs, one at a time, adding the flour last. When the mixture is homogeneous, add the raisins with their maceration rum, then the candied fruits, gently incorporating them 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 cooking with a knife. It should come out dry and clean.

Let it warm before unmolding it. When it is cold, wrap it with transparent film.

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