140g all-purpose flour
140g butter or margarine
2 eggs
80g granulated sugar
a rounded teaspoon of active dry yeast
200g dried plums
2 tablespoons rum
confectioner's sugar
140g all-purpose flour
140g butter or margarine
2 eggs
80g granulated sugar
a rounded teaspoon of active dry yeast
200g dried plums
2 tablespoons rum
confectioner's sugar
Beat the butter or margarine until creamy
Add the granulated sugar, eggs one at a time, then the flour with a pinch of active dry yeast and 1 tablespoon of rum
Remove the stones from the plums that have been soaking in a little water mixed with 1 tablespoon of rum
Combine the plums with the dough and pour this mixture into a high-sided, well-greased and floured cake pan
Bake for 40-50 minutes
Remove from the oven when the cake is warm and de-pan
Dust with confectioner's sugar
If using fresh plums instead of dried, they can be cooked beforehand in a little water mixed with granulated sugar
