Victorian Plumcake Recipe

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Victorian Plumcake
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Ingredients
22
Count
Nutrition
11704
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Mix together the first seven ingredients in a bowl. Pour on the sherry or brandy and mix well. Cover with plastic wrap and let set overnight.
  2. Butter the entire baking pan well. Cut parchment paper to size, and press in place to cover the inside of the pan. Cut two or three 8-inch thick brown paper strips (grocery bag paper is good). Tie the paper strips around the outsides of the pan with string. There should be an overlap of 3 or 4 inches. Cut a 12 to14-inch circle of brown paper and tuck this into the overlapping paper to form a roof that protects the cake from browning too soon. Preheat your oven to 275 degrees F.
  3. In another (large) bowl, or food processor, cream well together the butter and sugars. Add the molasses, the grated rinds, spices and vanilla. Then add the beaten eggs alternately with the flour. The batter should be soft but not liquid, and should drop from the spoon in a soft mass. Add the fruit mixture and stir to distribute evenly. Pour into your prepared pan.
  4. Bake in oven for 1-1/2 hours at 275 degrees F. Reduce heat to 250 degrees F. And bake for 4 hours more. One hour before it's done check the top of the cake. If it's not too brown, you may remove the paper roof. Otherwise leave it on. Test for doneness by inserting a toothpick in the center of the cake. It should be crumbly—not sticky.
  5. Allow the cake to cool in the pan overnight. Turn the pan upside down on a rack after the first ten minutes of cooling, to keep the cake moist.
  6. The next day remove the pan and the parchment paper very carefully. Stick the cake all over with an ice pick or some other sharp, thin pointed object. Then spoon the apricot wine on and around the cake. Allow it to soak into the cake for a few minutes. Then turn the cake over and do the other side. Leave loosely covered for half an hour, then wrap in clean waxed paper and store in a tin in a cool, dry place. Over the next few days (or couple of weeks), you can repeat the wine soaking process a few times.
  7. Plum Cake is best made a month or more before Christmas. It becomes more flavorful and rich the longer it sits. It will keep for a least 6 months (and as long as six years) in an airtight tin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11703.8 Kcal (49001 kJ)
Calories from fat 6135.58 Kcal
% Daily Value*
Total Fat 681.73g 1049%
Cholesterol 1819.85mg 607%
Sodium 621.67mg 26%
Potassium 7647.94mg 163%
Total Carbs 1268.86g 423%
Sugars 697.09g 2788%
Dietary Fiber 87.52g 350%
Protein 188.18g 376%
Vitamin C 228.5mg 381%
Vitamin A 89mg 2968%
Iron 60.5mg 336%
Calcium 2678mg 268%
Amount Per 100 g
Calories 551.2 Kcal (2308 kJ)
Calories from fat 288.96 Kcal
% Daily Value*
Total Fat 32.11g 1049%
Cholesterol 85.71mg 607%
Sodium 29.28mg 26%
Potassium 360.19mg 163%
Total Carbs 59.76g 423%
Sugars 32.83g 2788%
Dietary Fiber 4.12g 350%
Protein 8.86g 376%
Vitamin C 10.8mg 381%
Vitamin A 4.2mg 2968%
Iron 2.9mg 336%
Calcium 126.1mg 268%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 290.1
    Points
  • 323
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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