Traditional plum cake

• Chop the dried raisins, plums and apricots.
• Juice the oranges and set aside.
• Mix the orange juice, the orange peel, the jam and the dried fruits in a bowl. Put this mixture in the fridge for about 8 hours.
• Preheat the oven to 180 ºC.
• Soften the margarine and mix it with the brown sugar and honey.
• Once the mixture is combined, gradually incorporate it.
• Mix in the oil and vanilla extract. set aside.
• Sift the flour, salt, cinnamon and raising agent in another bowl.
• Set aside 1/5 of this mixture to coat the dried fruits. This way you will prevent them from sinking when baking the cake.
• Add the wet ingredients with the flour. Mix until well combined and incorporate the coated dried fruits and chopped almonds. Mix.
• Grease and flour the mould. Pour the batter into the mould and bake at 180 ºC for approximately 45 minutes.
• Let the cake completely cool down.

Observations

• We take as reference for a portion the whole plum cake.
• In a moduar oven, set the programme 3 (top rack) 4 (middle rack) 3 (bottom rack), with the valve open.