Plum and Rum Cake

with Cinnamon
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Plum and Rum Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 15 min.
Ready in

Healthy, because

Even smarter

This is a delicious and relatively healthy dessert, with less added sugar and butter than most traditional cakes.

This tasty cake isn't just a summer dessert, but makes for a beautiful autumnal or winter dessert as well.

Author of this recipe:
How healthy are the main ingredients?
Black teaPlumlemonsugaregg

Ingredients

for
1
Ingredients
2 cups
Black tea (freshly brewed)
1 ¼ cups
Dried Plum
1
lemon (zest peeled)
1
1.333 cups
½ cup
sugar (scant)
1 tablespoon
Vanilla sugar (optional)
4
¾ cup
4 teaspoons
1
Vanilla pod (halved lengthways, seeds scraped out)
butter (for the tin)
flour (for the tin)

Preparation steps

1.
Pour the hot tea over the plums, lemon zest and cinnamon stick and leave to steep for 2 hours.
2.
Heat the milk, sugar and vanilla sugar. Beat the eggs in a bowl with a pinch of salt. Stir in the flour and the milk mixture to form a smooth mixture. Add the rum and the vanilla pod and leave to rest for around 10 minutes.
3.

Heat the oven to 425°F. Grease and flour the baking tin.

4.
Remove the plums from the tea and pat dry with kitchen paper. Arrange in the dish and pour the cake mixture on top. Bake for 10 minutes.
5.

Reduce the temperature to 375°F and bake for a further 35 minutes until golden brown. Leave to cool in the oven with the door open. Serve warm.