Plum Bread

Name: Plum Bread
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 200 g dried, pitted plums; 2 TABLESPOONS Brandy; 125 g Butter or margarine; 100 g Sugar; 1 TABLESPOON dark beet syrup; 2 Eggs (size M); 230 g Flour; 1/2 package Baking Powder; 1 coated Tsp Cinnamon; 1/2 TEASPOON Gingerbread spice mix; 1 pinch Salt; 100 g Currants; 3 TABLESPOONS Icing sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

200 g dried, pitted plums
2 TABLESPOONS Brandy
125 g Butter or margarine
100 g Sugar
1 TABLESPOON dark beet syrup
2 Eggs (size M)
230 g Flour
1/2 package Baking Powder
1 coated Tsp Cinnamon
1/2 TEASPOON Gingerbread spice mix
1 pinch Salt
100 g Currants
3 TABLESPOONS Icing sugar for dusting
7-10 Tbsp Grease

Directions

1
Chop the plums. Boil 60 ml water. Pour brandy and hot water over the plums and let them soak for about 10 minutes. In the meantime, stir fat, sugar and syrup until creamy with the whisk of the hand mixer.
2
Add the eggs bit by bit while stirring. Mix flour, baking powder and spices and stir in. Fold plums with liquid and currants into the dough. Fill into a greased box form (2 litre capacity) and smooth it down.
3
Bake in a preheated oven (electric: 150 °C/ gas: level 1) for 1 1/4 hours. Allow to cool and turn out of the pan. Dust with icing sugar. Makes 14 pieces.