Plum cake By Corniche

Plum cake

By Corniche

Ingredients:
Dry fruit mix (1kg)
n 250 gms red glazed cherry
n 125 gms tutti fruiti
n 100 gms cashew nuts
n 125 gms raisins
n 25 gms orange peel
n 25 gms lemon peel
n 3 gms nutmeg powder
n 3 gms cinnamon powder
n 125 ml brandy
n 50 ml rum
n 50 ml red wine
Plum cake
n 150 gms refined flour
n 150 gms demerara sugar
n 150 gms butter
n 3 eggs
n 3 gms baking powder
n 10 gms milk powder
n 325 gms dry fruit mix
n 3 ml vanilla essence
n 100 gms crumbled biscuits

Method:
Chop the peels and cherries into halves. Take all the tutti fruiti, raisins and add to the other ingredients. Add the cinnamon and nutmeg powder to the mix and finally pour the alcohol and wine into the mix. This mix will give a good flavour if soaked and kept in a container for at least 15 days. For the final cake, preheat the oven at 200ºC, grease the cake tins or mould with butter and line with butter paper. Cream the butter and sugar together in a bowl, add eggs and beat well. The mix has to be fluffy. Add the vanilla essence to it.Now add refined flour, baking powder and salt together on a side and then pour it onto the egg and butter mix and fold it in well. Finally add the dry fruit mix and combine. Now pour the mix into the cake tin or mould and sprinkle the biscuit crumbs on top. Bake it for 20-25 minutes in the oven. Check if the cake is cooked from inside and serve.