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Plum cake
serves 10–12
ingredients
450g/1lb butter
450g/1lb soft brown sugar
12 eggs
450g/1lb plain white flour
225g/8oz ground almonds
450g/1lb sultanas
450g/1lb raisins
450g/1lb currants
225g/8oz mixed peel
grated zest and juice of 1 lemon
175ml/6fl oz whisky
• Preheat the oven to 180°C/350°F/Gas mark 4. Carefully line a
30cm/12in round cake tin with greaseproof paper.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a
time, beating well between each addition. Mix half of the flour and the
almonds with the fruit and peel. Stir the other half of the flour into the
cake mixture. Stir in the fruit with the lemon juice and zest, and mix well.
• Pour into the tin, smooth the top and bake for 2 hours. Allow to cool in
the tin. Poke holes in the cake with a skewer, and pour the whisky over.
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