Preheat the oven to 150 °C. Grease a bread pan (21x14x7cm) with melted butter or oil and line the bottom with parchment paper.
Put the plums in a small baking dish and pour the water and brandy over them until they are just covered. Set aside to soak for 10 min.
Using a hand mixer, combine butter and sugar in a small wide until light and creamy. Add syrup, mix well. gradually add eggs, beating well after each egg addition. Mixture will look like it has curdled slightly, but this is normal.
Pour the mixture into a large wide-mouth mold. Add the fruit together with the soaking water. Using a metal spoon, fold in the sifted flour, spices and salt. Pour into the prepared baking dish and smooth the surface with a flat kitchen knife or a baking spatula.
Bake for 1h 15m or until the dough does not stick to a wooden stick inserted into the center of the bread. Let stand in the baking pan for 10 min, then turn the bread out onto a cooling rack to cool. Dust with sifted powdered sugar before serving.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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