Plum Cake Recipe
Submitted by Patjoy
I sent this recipe to The British Farm Council in the 1980's (Are they still going?)
Ingredients:
- 5 oz butter
- 5 oz caster sugar
- 2 eggs
- 6 oz self-raising flour
- 1 tsp vanilla extract
- Juice of a small lemon
- ½ lb plums
- 1 oz sugar
- ¼ tsp cinnamon
- 1 heaped tablespoon ground almonds
Method:
- Cream together the butter and caster sugar. Add the eggs and sift in the flour. (Wholemeal is good ).
- Add the vanilla extract and zest and juice of the lemon.
- Fold all together – do not beat the flour in.
- Spoon in to a lined cake tin and bake for 15 minutes at Gas 5/375f /190c.
While that is happening (don't forget to put your timer on):
- Wash and dry the plums, cut them in ½ and remove the stones.
- In a polythene bag put the sugar, cinnamon and almonds.
- Throw the plums into the bag and shake well so the plums get a good coating of the mixture.
- When the 15 mins is up, open the oven door carefully and " throw " the plums onto the cake – spread them out as much as possible .
- Now bake the cake for another 30 minutes (or until it is cooked – skewer test ).
Note: If you use wholemeal flour add 1 level tsp of baking powder.
This is lovely served hot or cold with GreekYogurt and honey.
Filed under All Recipes, Fruit, Members Recipes, Plums, Vegetarian Recipes by
Comments on Plum Cake Recipe »
Diana Barton @ 11:43 am
just made the plum cake, my husband and I have just tried it hot -mmmmmmmmmmmmmmm delish, now waiting for it to cool to see how that compares. I just have one grumble and that is I made this cake for visitors for tomorrow but now it seems that I have to make another one for them as we both been helping ourselves each time we find an excuse to go through the kitchen!!! so delicious. Thank you Diana
Lizzy @ 4:47 pm
Hi I'm new to this site. Can I used wild plums that are in my freezer? As there are a lot on the ground each day I could 'harvest' some more!!
Val @ 9:04 pm
I can't see why not!
Lizzy @ 11:23 pm
That's great! thanks
Patricia Stockham @ 11:11 am
Lizzy, I too am lucky enough to have a very old "wild" Plum Tree . They are too bitter to eat? Mine are, so I freeze mine & in the winter, on a cold & rainy day I defrost them in a colander (overnight) & make Wild Plum Jelly . I cook them untill soft, then rub them thru a nylon seive (much easier than stoning them) A pound of sugar to each "pint" of fruit cook again very slow at 1st, then bring to the boil (as all JAM ) & you have a wonderfull rich deep tasting plum conserve> ( I also make plum liquer, with them & I've just made plum chutney using 3 types of plums, ie sweet , wild & damson's. OH I always use fresh orange or lemon juice in all my preserves it helps jam to "set" & gives a sharp taste to chutney's & pickle's.