Plum cake de Arándanos








Hoy os traígo una receta de origen inglés el Plum Cake,

normalmente se prepara con frutas pero se puede realizar también con cacao,con frutos secos…

Para un resultado satisfactorio es necesario tener en cuenta algunos consejos como que tipo de grasa utilizar,como proceder

cuando está horneando…todo ello en conjunto hará que nuestro Plum cake sea un bizcocho delicioso.

Os dejo unas pautas para su elaboración.


mejor que sea preferentemente mantequilla para darle un mejor sabor aunque puede utilizarse la margarina,

siempre debe estar a punto de pomada.

La harina:

debe ser floja y tamizada.

Es la que tiene menor cantidad de gluten y esto hará que la masa coja menos nervio.

-Si utilizamos fruta  confitada siempre cortada y macerada.

Para mezclarla a la masa debemos enharinarla ligeramente para evitar que se deposite en el fondo del molde.

Frutos secos:

siempre crudosy mezclados al final del amasado.

-Si utilizamos especies siempre mezcladas con la mantequilla y al principio.

-Siempre cuando horneamos el plum cake cuando lleve los primeros 10 mts de cocción con la ayuda de un cuchillo o puntilla

hacer un corte a lo largo de este para facilitarle su ccocción.

Estos consejos son básicos para la elaboración de un buen Plum cake y yo los aprendí de la mano de una gran pastelera Clara de

Sal iSucre de Ciutadella de Menorca.

Y ya sin más os dejo con la receta.


250 grs. de mantequilla.

250 grs. de azúcar.

250 grs. de huevos.

175 grs. de harina.

15 grs. de levadura en polvo.

Ralladura de limón.

125 grs. de arándanos.

Una pizca de sal.


Ablandar la mantequilla para conseguir punto de pomada,trabajándola en un cuenco hasta que éste bien cremosa, podemos

utilizar la pala de nuestro batidor eléctrico nunca las varillas.

Añadiremos seguidamente el azúcar y la sal e ir trabajando la mezcla para que el azúcar se funda.

Incorporar los huevos a intervalos poco a poco.Si vemos que la masa se corta es normal y al añadir la harina junto a la levadura

tamizada la masa volverá a su estado normal.

LLegado a este punto mezclaremos la fruta a mano y la ralladura de limón.

Engrasar un molde de plum cake y rellenarlo de nuestra masa.

LLevar al horno precalentado.

Los primeros 10 mts. a 190ºC y una vez haya transcurrido este tiempo con un cuchillo hacer un corte a lo largo del plum cake para

facilitar su cocción y volver a graduar el horno a 180ºC durante 35 mts aproximadamente.

Si vemos que toma demasiado color nuestro plum cake taparlo con papel de plata.

Espero que os guste la receta.

Un beso a todos.




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  • Ana
    25/03/2014 a las 13:31

    Madredelamorhermoso, que pinta mas buena tiene este plum cake!!!
    Gracias por explicar las pautas para que nos quede perfecto.
    Un beso grande!!!

  • lola
    25/03/2014 a las 19:20

    me ha entrada un mono de dulce al ver las fotos que no veas tiene que estar riquisimo


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