Plumcake
Ingredients
- 175g butter 175g caster sugar (superfine sugar)
- 175g sultanas 3 eggs, beaten
- 175g currants (you can just use 350g of mixed fruit instead of sultanas and currants)
- 250g self-raising flour 1,5 teaspoons baking powder
- 50g glacé cherries, halved 2 tbs marmalade
- 3 tbs milk
- Demerara sugar and marmalade to decorate
Preparation
Preheat the oven to 180°C.
Grease and line a 30x23 cms roasting tin with greaseproof paper.
Measure all the ingredients except for the sugar and extra marmalade into a large bowl and mix until thoroughly blended.
Turn into the prepared tin and smooth the top.
Bake for 40-45 minutes until well-risen, golden brown and firm to the touch. Leave for about 5 minutes, then melt a couple of extra tablespoons of marmalade in a pan (or in a microwave), brushover the warm cake, sprinkle over the sugar and leave to cool.
Cut into squares when cold.
Ideal accompaniment:
MOSCATO D'ASTI docg "SOLARIS" 
The Moscato d’Asti Docg is the dessert wine. Its colour is straw yellow and in the bouquet, notes of white flowers, peach and apricot can be recognized. At the taste it is pleasantly sweet, refreshing, harmonious and not fulsome at all. It is the festive wine to be enjoyed with friends.
The Agricola Gianpiero Marrone believes in this wine as more often than not it represents for many the first approach to the ethnological world. Franco Piccinelli, writer and journalist describes it as follows: “It is the prince of white dessert wines and it preserves the bouquet and taste of the golden grape bunches which in Piedmont express themselves at their best. It was often reproduced but never matched. It is a must when enjoying a dessert and it is so low in alcohol content that it can be also enjoyed by young people. Traditionally, in country houses, it was served to guests at snack time together with focaccia and wafers.
http://italyfood-montecarlo.com/en/tenuta-agricola-marrone.html
http://www.agricolamarrone.com/getcontent.aspx?nID=5&l=en&prod-id=227