Plum cake is a classic dessert that’s perfect for any occasion. Its origins can be traced back to traditional English cuisine, where it was often served during the festive season. Today it’s enjoyed all year round by those who appreciate the sweet and tart combination of plums and the warm, aromatic spices that complement them.
Ingredients:
- Butter, for greasing
- 2 tablespoons demerara sugar
- 500g plums, halved and stoned
- For the cake
- 175g butter, softened
- 175g dark muscovado sugar
- 140g golden syrup
- 2 eggs, beaten
- 200ml milk
- 300g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp mixed spices
Method:
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a 20cm round cake tin and sprinkle the base with demerara sugar.
Place the plum halves, cut side down, in the base of the tin.
In a large bowl, cream together the softened butter, dark muscovado sugar and golden syrup until light and fluffy.
Whisk in the eggs gradually, adding a little flour if the mixture starts to curdle.
Stir in the milk.
Sift in the self-raising flour, bicarbonate of soda, ground ginger and mixed spices. Fold into the mixture until well combined.
Pour the mixture over the plums in the cake tin and smooth down the top.
Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a serving platter with the plums on top.
Serve hot or at room temperature and enjoy your homemade plum cake!
