Plum Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- g butter
- g very fine flour
- g candied peel
- g malaga raisins
- g sultana raisins
- g small raisins (passolina)
- whole eggs
- egg yolks
- dl rum
- lemon zest or vanilla
Instructions
- Strip the candied peel and seed the malaga raisins.
- Cream the butter with the sugar until white, then beat in the eggs one at a time, the flour, and the fruits and rum.
- Bake in a paper-lined greased mould; serve hot dusted with icing sugar, or cold. Serves twelve.