This Site uses technical and profiling cookies, also third party cookies for its functionality.
To learn more click here.
I agree with cookies.
Blog - Recipes
Type: Cake (Baked cake)
Serves: 8
Difficulty: easy
Preparation time: 20 min
Baking: oven 180°C - 350°F
Baking time: 40-50 min
Ingredients
butter 200 g (7 oz)
icing sugar 125 g (4½ oz)
egg yolk 80 g (2¾ oz) (n°4 medium)
salt 2 g (1/4 teaspoon)
egg white 90 g (3¼ oz) (n°3 medium)
white sugar 50 g (1¾ oz)
all-purpose flour 160 g (5½ oz)
potato starch 40 g (1½ oz)
baking powder 5 g (1/4 teaspoon)
raisin or candied fruit 150 g (5¼ oz)
rum liquor 10 g (¼ oz)
2018/11/19
Italian Plum Cake
The plum cake is an English cake. It has this name because originally this cake contains dried plums. In Italy the term 'plum cake' indicates various types of cakes cooked in rectangular molds with high walls. The classic one, called 'Fruit cake' in the Anglo-Saxon countries, is made up of flour, eggs, butter, sugar and nuts or candied fruit and sometimes spices and liqueurs. This recipe is an italian version. If you want to stay in an English style you can serve afternoon tea with a slice of this fruity cake that goes perfectly with the aroma of an excellent English tea.

How to make the Italian Plum Cake
Preheat oven to 350 degrees F (180 degrees C).
Apply greased parchment paper to a 25x10x7 cm (10x4x3 inch) rectangular pan.
Mix and sift the powder: all-purpose flour, potato starch and baking powder.
Whip butter and icing sugar with salt until they are smooth.
Add egg yolks one by one and while mixing.
Whip the egg whites adding the sugar in 2-3 times until a smooth and compact mixture is obtained.
Add whipped egg whites and sifted powder into whipped butter alternately. Mix gently.
Add raisin (or candied fruit) and rum.
Pour evenly into the prepared pan.
Bake 40 to 50 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pan for 10 minutes, and then remove to a wire rack to cool completely.

Tricks and Tips
Use all ingredients at the same temperature, or at room temperature. The butter must be soft, but still compact.
To make sure that the raisins do not fall on the bottom of the cake, put it in hot water for a few minutes, then dry it well and flour it before adding it to the dough (use a spoon of the flour indicated in the ingredients, then pass it in a sieve to remove the excess).

Storage
Up to three days in an airtight container.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples: Apricot tart, Angel food cake, Tiramisù

Are you looking for a recipe book?
Click on the images below to find the book on sale on Amazon.

Your Opinion
We are planning new COURSES, TUTORIALS and products of all kinds.
Help us to improve our services and make them tailored for you!
Please fill out this survey, it’s anonymous and does not require you to enter personal information.
It will take just a few minutes!

We value your opinion!
NEWSletter
Would you like stay updated about CAKE DECORATING COURSES, TUTORIALS, RECIPES, Fun Facts and News from il mondo di ielle?
Choose the language
English
Italiano
Español
Enter the code
I read and agree with this Privacy Policy
Click SEND to complete the NEWSletter membership
To unsubscribe fill out the form and Click here
 
Contact
top4cake@gmail.com