30 sep

Plum Cake

Mrs McLeish, Quambone Branch

MAKES TWO 25 CM CAKES

500 g (2 cups) butter, softened

440 g (2 cups) caster sugar

8 eggs

125 g golden syrup

1 nutmeg, freshly grated

1 teaspoon ground ginger

1 teaspoon mixed spice

1 kg (6 ²/₃ cups) plain flour

½ teaspoon bicarbonate of soda

1.5 kg sultanas

125 g (¾ cup) mixed peel

90 g blanched almonds, chopped

125 ml (½ cup) brandy

3 teaspoons vanilla essence

Preheat oven to 150°C. Line two 25 cm cake tins with several layers of baking paper.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well between each. Beat in the golden syrup.

Sift the spices, flour and soda into a bowl. Stir the sifted mixture gradually into the butter mixture, alternating with the fruit. Stir in the almonds, brandy and essence. Spoon the batter into the tins, smoothing the tops even.

Bake for 3–4 hours, or until a skewer inserted in the centres comes out clean. Cool the cakes in the tins.