I look forward to making Japanese plum wine (umeshu) every year, but I can’t eat all the plums soaked in plum wine and end up with leftovers.
In such a case, I will make this plum wine pound cake.
This pound cake, which has a moist taste similar to brandy cake, is a big hit with my family. This is a moderately sweet recipe.
You can also make it with commercially available plum wine.
TOC
INGREDIENTS for Plum Wine Cake: pound cake mold (loaf pan) 17 x 8 x H6 cm
- 90g unsalted butter
- 70g cane sugar
- 2 eggs
- 100g cake flour
- 2/3 tsp baking powder
- 2 tbsp plum wine (umeshu)
- 10 ume (Japanese plums) of plum wine
- 4 tbsp plum wine (for finishing)
INSTRUCTIONS for Plum Wine Cake
STEP
Preparation
- Bring the butter and eggs to room temperature.
- Soften the butter until you can easily put your finger in it.
- Sift the cake flour and baking powder together.
- Line the pound mold (loaf pan) with parchment paper. Preheat oven to 170℃ (340℉).
STEP
Make Pound Cake Batter
- Cut the ume of the plum wine into 1 cm cubes.
- Beat the softened butter with a whisk. Add the cane sugar and mix until it becomes white, fluffy cream.
- Add 1/4 of the beaten egg at a time, and mix well each time with a whisk to incorporate air. Add 2 tablespoons of plum wine and mix.
- Add the sifted flour and mix with a rubber spatula until it is no longer powdery. Add ume of plum wine and mix.
- Put the dough into the mold. Make a dent in the center of the mold and smooth the surface so that both ends are slightly raised. Drop the mold from above and let the air out.
STEP
Oven Bake
- Bake in a preheated oven at 170℃ (340℉) for 40-45 minutes. If the batter doesn’t stick to the bamboo skewer, it’s done.
- Remove the parchment paper while it is still hot, and brush the surface with plum wine. When the heat is removed, wrap it in plastic wrap and let it rest in the refrigerator for 1-2 days.
NOTES
- If you leave it in the refrigerator for 1-2 days, it will be moist and delicious.
- This recipe contains some alcohol.
