Ingredients
- 240 g flour
- 5 gr of Vegetable Charcoal
- 200 g of Sugar
- 2 Eggs
- 1 Natural yogurt
- 100 ml Oil
- 50 ml of Milk
- 1 pinch of Salt
- 1 sachet of yeast
- 1 vanilla bean
- 30 g apricots
- 30 g raisins
- 30 g of candied rhubarb
Proceedings
Cut the dried apricots into chunks and place them in a small bowl with the raisins and candied ginger; pour in 30 ml rum and 30 ml water and set aside.
Beat eggs with sugar for 5 minutes; add yogurt, vanilla bean seeds, salt, milk and flour sifted with baking powder and Vegetable Charcoal alternately, last the oil.
Squeeze the fruit from the rum and pour it into a saucer with some flour; remove the excess flour and add it to the mixture( the flour will help the fruit not all fall down) and mix the mixture well.
Line a pound cake mold with wet and squeezed baking paper then pour in the mixture and bake in a static oven at 190° for 40 to 45 minutes.
Icing
- 150 g of powdered sugar
- 1 tablespoon boiling water
- 3 tablespoons of lemon juice
Mix the sugar, water and lemon juice until the frosting becomes smooth and shiny. Brush the plumcake with the frosting and let it set.
Thanks to Imma of Sweets a go go for the recipe.
