1907 Rich Plum Cake

Won second prize in the Sunday Times New Recipe Contest (reference)

Ingredients:

  • 1 lb (450 g) flour

  • ¾ lbs (340 g) butter

  • ¾ lbs (340 g) castor sugar

  • ¾ lbs (340 g) currants

  • ¾ lbs (340 g) sultanas

  • ¾ lbs (340 g) cherries

  • ¾ lbs (340 g) mixed peel

  • 6 oz (170 g) sweet almonds

  • 8 eggs

  • 1 oz (30 g) mixed spice

  • Rind of 2 lemons and 2 oranges

  • ½ gill (60 ml) very dark caramel (if wanted)

  • ½ teaspoon of salt

  • ¼ pint (140 ml) brandy or homemade wine

Method:

  1. First line your cake tin with 3 or 4 layers of greased paper

  2. Put the butter and sugar into a large basin and beat until it is soft and creamy

  3. Add eggs and beat well

  4. Chop the peel, halve the cherries, shell and thinly shred almonds. clean and stalk the sultanas and currants then mix all the fruit in a dish with the grated orange and lemon rinds and spices.

  5. Mix the flour and salt and stir them into the butter and sugar mix then add the mixed fruit and spice followed by the caramel mixed with brandy

  6. Pour into cake tin and bake for 3 - 4 hours


Submitted by Mrs P. Gordon, 84 King-street, East Fremantle