200 g of black plum
150 g of white raisins
150 g of dark raisins
3 tablespoons of brandy
4 eggs
1 cup of all-purpose flour
1 cup of caramel syrup
1 cup of butter
1 and 3/4 cups of all-purpose flour sifted
1 tablespoon of active dry yeast
150 g of cake flour sifted
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of ground nutmeg
1 teaspoon of grated ginger
1 pinch of ground cardamom
1/2 cup of milk
1/4 cup of orange juice
1/4 cup of lemon juice
150 g of chopped nuts
Topping
5 tablespoons of rosewater or other flavor gelatin
200 g of black plum
150 g of white raisins
150 g of dark raisins
3 tablespoons of brandy
4 eggs
1 cup of all-purpose flour
1 cup of caramel syrup
1 cup of butter
1 and 3/4 cups of all-purpose flour sifted
1 tablespoon of active dry yeast
150 g of cake flour sifted
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of ground nutmeg
1 teaspoon of grated ginger
1 pinch of ground cardamom
1/2 cup of milk
1/4 cup of orange juice
1/4 cup of lemon juice
150 g of chopped nuts
Topping
5 tablespoons of rosewater or other flavor gelatin
Soak the plums in cold water and let them rehydrate until they're plump
Transfer to a saucepan with the water and cook until they're soft
Mash with a fork and discard the pits
While that's happening, soak the raisins in brandy
Beat the eggs and add the flour, caramel syrup, and butter
Beat again
Set aside
Sift the all-purpose flour with the yeast and cake flour
Add the cinnamon, cloves, nutmeg, ginger, cardamom, and salt
Combine the dry ingredients with the egg mixture, alternating with the milk, orange juice, and lemon juice
Mix until smooth
Add the rehydrated plums, raisins, and nuts to the mixture and mix well
Distribute the batter into three English muffin tins greased and floured and bake in a medium oven
Unmold and top with gelatin
