Juicy plum bread

Name: Juicy plum bread
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 200 g dried, soft plums without stone; 2 TABLESPOONS Brandy; 125 g soft butter/margarine + fat for mould; 100 g Sugar; 1 TABLESPOON treacle; 2 eggs , 230 g flour (size M); 1/2 package Baking Powder; 1 coated Tsp Cinnamon; 1/2 TEASPOON Gingerbread spice; 1 pinch salt, 100 g currants; 3 TABLESPOONS Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

200 g dried, soft plums without stone
2 TABLESPOONS Brandy
125 g soft butter/margarine + fat for mould
100 g Sugar
1 TABLESPOON treacle
2 eggs , 230 g flour (size M)
1/2 package Baking Powder
1 coated Tsp Cinnamon
1/2 TEASPOON Gingerbread spice
1 pinch salt, 100 g currants
3 TABLESPOONS Icing sugar

Directions

1
Chop the plums. Boil 60 ml water. Pour brandy and hot water over the plums. Soak for about 10 minutes
2
Cream fat, sugar and syrup. Stir in the eggs one by one. Stir in flour, baking powder, spices and salt. Wash and drain the currants. Fold in with plums and liquid.
3
Pour the dough into a greased box form (30 cm long), smooth it down and bake in a preheated oven (electric cooker: 150 °C / fan oven: 125 °C / gas mark 1) for 1 1/4-1 1/2 hours. Let it cool down and dust with icing sugar