Last weekend I was very fortunate to be given a great big load of plums from Trish, one of my work colleagues. I love plums but there were so many and they were all really ripe. I knew that I had to cook with them otherwise they would go past their best very soon. I decided to make a plum cake, instead of making my usual easy do not have to think too much crumble. I have never made a fruit cake with fresh fruit before so I was unsure how it was going to turn out. I found the recipe for the plum cake from here. However, as I am sure you know by now, I like adapting my recipes so my variation is below.
The cake worked out fantastic. It suggests eating it warm, however it is equally delicious cold as the cake is really moist and fruity. There are plenty of plums around at the moment so why not have a go at making this cake. You will not be disappointed!
- 225g self-raising flour
- 1 tsp ground cinnamon
- 100g unsalted butter
- 50g sultanas
- 50g demerara sugar plus 2 tbsp for sprinkling
- 2 large eggs
- 4 tbsp golden syrup
- 275g plums, stoned and chopped
- Preheat oven to 160C/325F/Gas 3.
- Grease and line an 8 inch square baking tin.
- Rub the flour, half the cinnamon and the butter together.
- Add the sultanas and 50g (2oz) demerara sugar and stir.
- Beat eggs and syrup together in a separate bowl, add plums, then stir into flour mixture.
- Transfer to tin and level surface.
- Mix rest of brown sugar and cinnamon and sprinkle over top of cake mixture.
- Cook in centre of oven for 45-50 mins and then test. It should be risen and just firm to the touch when cooked. (It took an hour for my cake to cook)
- Cut into squares to eat.