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Irish Plum Cake
Despite its name, plum cake contains no plums.
- 8 oz. butter
- 8 oz. sugar
- 3 eggs
- 3/4 tsp. almond extract
- 3 Tbsp. Lyle's Golden syrup
- 3 oz. finely ground almonds
- 4 cups unbleached white flour
- 1 tsp. baking soda
- pinch salt
- 12 oz. milk
- 2 cups sultanas (golden raisins)
- 2 1/2 cups currants
- Grated rind of 3 oranges
- Grated rind of two lemons
Cream butter with sugar until fluffy. Add the eggs, one at a time and beating well after each addition. Beat in the syrup, almond extract and ground almonds. Reserving 1/2 cup of the slour, sieve the remainder with baking soda and salt. Add flour mixture to butter mixture alternately with the milk, beating well after each addition. Coat sultanas and currants with reserved flour and fold into batter along with grated peels. Mix well and pour into a well-buttered tube pan, distributing batter evenly. Bake at 300 deg. F. 1 1/2 to 1 3/4 hours. Let pan cool for 45 minutes, then turn out onto wire rack to further cool.
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