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Plumcake with rum raisins

Breakfast130 minutes12 people270 calories
1/52/53/54/55/5 (724 votes)
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By Ascen Jimenez

Raisin cake

Let's see what you think of this plumcake with raisins and rum.

The plumcake is a sweet that makes With butterMy advice here is to take out the butter at least an hour before starting the recipe, so that you can easily whip it with the sugar.

Remember to soak the raisins in advance. We will hydrate them in a splash of rum. If you don't have rum or don't want to use it? No problem, you can easily replace it with a splash of water.

And if you like this combination of rum and raisins, you have to try the recipe that I give you below: Rum raisin ice cream

Plumcake with rum raisins

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Delicious plumcake perfect for breakfast

Plumcake with rum raisins
  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: breakfast
  • Calories: 270
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 60 g raisins
  • A splash of rum to hydrate the raisins
  • 150 g butter at room temperature
  • 100 g of sugar and a little more for the surface of the plumcake
  • 150 g of yogurt
  • 4 eggs
  • 320 g flour
  • 8 g Royal type baking yeast

Preparation

  1. We put the raisins in a bowl and hydrate them for 20 or 30 minutes with a splash of rum.

  2. We fit the butterfly on the blades. We put the butter and sugar in the glass. We program 3 minutes, speed 3.

  3. We remove the butterfly. We add the yogurt and the four eggs. We program 15 seconds, speed 4.

  4. Now add the flour and yeast. We program 10 seconds, speed 6.

  5. We strain the raisins and add them to the mixture. We mix with the spatula.

  6. We prepare our plumcake mold by covering it with baking paper or greasing it with butter.

  7. Pour the batter into the prepared mould. Level the surface with a spatula and sprinkle with moistened sugar.

  8. Bake at 180º for approximately 50 minutes.

More information - Rum raisin ice cream


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