Soak raisins, raisins and currants in rum for one night. Add the remaining fruit.
Stir the room-warm butter and sugar for 10 minutes. Fold in one egg at a time. Add the almond kernels, the fruit peel and the spices. Sift the flour and baking powder on top. As a last step, mix in the berries and fruits. Fill everything into a 30 cm long cake pan lined with parchment paper.
Bake in the oven heated to 180 °C for 40 minutes. Reduce the heat to 150 °C. Bake for another half hour. Cool. The plumcake can be stored wrapped in foil in the refrigerator for at least 4 weeks.
Before serving, pour hot rum over it and set on fire. The cake is then covered with bluish flames.
As a festive menu with egg drop soup
Salmon-trout terrine Turkey with chestnut stuffing Plumcake
Pineapple cream ice cream
Tip: Stock up on high-quality spices – it pays off!
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