Fresh plum cake
Delicious as a pudding with cream. This freezes well and improves if kept for a couple of days in a cool place.
Ingredients
- 12oz self-raising flour
- 1tsp salt
- 1tsp cinnamon
- 6oz block margarine
- 3oz Traidcraft muscovado sugar
- 3oz Traidcraft sultanas
- 3 eggs
- 1lb fresh Victoria plums
- 7oz golden syrup
- Topping: 2tbs muscovado, 1tsp cinnamon
Method
- Grease and line an 8 inch round deep cake tin.
- Sift together flour, salt and cinnamon.
- Rub flour into margarine and stir in sultanas and sugar.
- Halve the plums, remove the stones, put aside 10 halves and chop the rest finely.
- Beat together the syrup and the eggs.
- Mix the chopped plums the flour mixture and the egg mixture, spoon into prepared tin.
- Arrange half plums on top skin side down.
- Mix cinnamon and muscovado and sprinkle over the top.
- Bake 2 hours at gas mark 4 / 180°C / Aga baking oven.
- Leave in tin till completely cold
Thanks to Fair Trader Kate Harvie for the recipe.
