Plum cake Recipe
Serve this hearty fruit sponge with a dollop of something creamy—raspberries would work well in place of the plums.
Ingredients
- butter , for greasing
- 2 tbsp demerara sugar
- 500 g plum
For the cake
- 175 g butter
- 175 g dark muscovado sugar
- 140 g golden syrup
- 2 pic eggs, beaten
- 200 ml milk
- 300 g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp mixed spice
Instructions
- Preheat the oven to 180°C/160°C fan/gas 4. Line the bottom of a 23cm square cake tin with baking parchment. Butter the parchment paper liberally and sprinkle with demerara sugar. Cut the plums in half and arrange in a single layer in the bottom of the tin, cut sides down.
- Melt the butter, muscovado sugar, and syrup in a large saucepan over low heat, stirring constantly, until smooth. Allow to cool for 10 minutes before adding the eggs and milk. Mix in the flour, bicarbonate of soda, and spices until the batter is smooth.
- Pour the batter over the plums in the baking dish and bake for 45-55 minutes, or until firm to the touch. Cool for 10 minutes in the tin before turning out onto a wire rack to cool. Refrigerate for up to 5 days, wrapped in baking parchment and foil.
Notes
Nutrition Information:
- fat 11g
- saturates 6g
- carbs 36g
- sugars 24g
- fibre 1g
- protein 3g
- salt 0.5g
