Some days you just know them right away. You feel that nothing will go right. So let’s make those days start at least on a sweet note. A good coffee and a nice slice of this plumcake with raisins and pine nuts might be perfect. You’ll have the energy to face whatever awaits you. And if the slices turn into two… even better. This cake is soft, delicate, melt-in-the-mouth and super easy to make with ingredients always on hand in the pantry. And if you want more sweet plumcake recipes, I have some to recommend. Click on the links below if you want to read the recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the plumcake with raisins
- 2 cups all-purpose flour (+ extra for flouring raisins/pine nuts and mold)
- 1/2 cup sugar
- 2 eggs (medium)
- 1/2 cup butter
- 1 pinch salt
- 1 1/2 untreated lemon (only the zest)
- 3/4 cup raisins
- 1/3 cup pine nuts
- 1/2 cup milk
- 1 packet baking powder
- to taste powdered sugar (for dusting)
Tools
- 1 Bowl
- 2 Small Bowls
- Electric Whisk
- Sieve fine mesh
- Grater for citrus
- Loaf Pan (10 x 4 inches)
Preparation of the plumcake with raisins
First, soak the raisins in warm water for fifteen minutes.
Melt the butter in a double boiler or microwave and let it cool.
In a large bowl, place the sugar and eggs and beat them with the electric whisk until you get a light and frothy mixture.
Then add the cooled butter and work the mixture again with the whisk.
At this point, add a pinch of salt and the flour by sifting it gradually through a fine mesh sieve.
When the dry ingredients are incorporated into the mixture, add the zest of half a lemon (unwaxed, please!) and then the milk and mix everything well.
Drain the raisins, squeeze them, pat dry with paper towels, and mix them with the pine nuts. Then lightly flour them to prevent them from sinking to the bottom of the cake during baking.
Now add the sifted baking powder to the plumcake batter and then the mix of raisins and pine nuts.
Mix carefully, then pour the batter into a loaf pan (10 x 4 inches) previously buttered and floured, and level it.
Bake the plumcake with raisins and pine nuts in a preheated static oven at 350°F for 50/55 minutes. Do the toothpick test to check for doneness: it should come out dry when inserted in the center; otherwise, continue baking for a few more minutes.
Remove the plumcake from the oven and let it cool completely before removing it from the mold and transferring it to the serving plate. Dust generously with powdered sugar, slice, and serve. Enjoy! Paola
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