That's right. I did it! I ACTUALLY made Plum Cakes, and not to toot my own horn, but I think they were awesome! They turned out beautifully and were delicious! Though it's kind of funny to me that Plum cakes don't actually have any plums in them. But whatever! They did have currants and raisins soaked in Brandy and Sweet Red Wine (I got the cheap Barefoot kind) as well as almonds.
The recipe called for one big spring pan with a removable base, but I didn't have one of those. So a family friend lent me four miniature spring pans, and I loved using it this way because it's much easier to give them away! You didn't think I was going to keep all four, did you?
The baking prep was a little different. I had to butter the inside of the pans then cover the insides with parchment paper (that's key), and once the batter is in, you wrap the outside in two layers of tin foil. It said to tie it with a string, but I just scrunched it together and it worked just fine.
Little bit of a note: for your cakes to be pretty and not have crusty edges, don't fill up the tin all the way. It bakes over and isn't as pretty. But that's just for aesthetic purposes.
You can ice these, but I didn't. They were just as good without. With the spices used, I feel like this would be a great fall treat! Sooooo yummy! (And yes, I splurged and ate it)