Separate the yolks from the whites. Cut the butter and melt in the microwave.
Mount the egg whites until stiff.
Sift the flour. Soak the raisins in the rum.
Mix the dissolved butter with the sugar, you can replace the sugar with honey or stevia to taste.
Add the egg yolks to the previous mixture. Beat a couple of minutes by hand or with a machine.
Add the yeast to the flour and add all this to the previous mixture and continue beating.
Then by hand with enveloping movements we add and integrate the egg whites to the mixture.
Then we add the raisins, rum, cherries and strawberries, variable to taste. They are wrapped in the soft mixture.
Grease a mold and flour its
Pour the mixture.
Preheating the oven in degrees and time varies. In my case, I preheat it to 220 degrees, insert it for 10 minutes, and then lower it to 180 degrees for 20 minutes, heat up and down, and if it gets too toasty on top, I cover it with aluminum.
After that time, I skewer and if the skewer comes out clean, the plum cake is ready to enjoy.
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