Put the chopped plums with raisins.
Pour a bottle of wine to cover.
Let rest for a few weeks or months.
Meng de room, sugar and butter until light and creamy.
Break the eggs into butter mixture and mix.
Add soaked fruit, but not too much wine, and mix well.
Add mixed peel and cherries lightly floured.
Add essences and spices and mix well again.
Stir in flour and when everything is mixed, there may be some of the wine from the soaked fruits.
Add brown dye on cake as dark as you want to make.
Pour into well greased and lined (with wax paper) cake tins and bake in a preheated oven at 180 degrees.
This takes about an hour, but control by inserting sharp knife cake, which is good when knife comes out clean.
Let cool, and pour very generous with red wine or sherry.
0 servings