Plum Cake

Simple to make and oh-so delicious, this easy Plum Cake is the perfect pudding to use up any glut of our favourite seasonal fruit.

📝 Ingredients

• 175 g Soft Margarine (or Butter) (at room temperature)
• 175 g Caster Sugar
• 3 Free-range Eggs (at room temperature; see Egg Size note below)
• 1/2 tsp Vanilla Extract
• 175 g Self-raising Flour (see Self-raising Flour note below)
• 5 Plums (fresh)
• 1 tbsp Caster Sugar

👨‍🍳 Instructions

1. 1Pre-heat your oven to 180°c (160°c for fan assisted oven, Gas Mark 4 or 350°F) and line a square 7-inch cake tin with greaseproof paper. Set aside.
2. 2Half your plums, discarding the stone and leaving the skins on. Set aside.
3. 3In a large bowl, cream together the butter/margarine and sugar, until light and fluffy. Add your eggs, one at a time, mixing until combined before adding the next. Add the vanilla and mix through.
4. 4Sift the in the flour, before gently folding through to create a smooth batter. Transfer the batter to your pre-lined cake tin, smoothing the top.
5. 5Place your cut plums skin-down on top of the cake batter, pressing them down a little. I like to do 3 rows of 3 (nine plum halves in total) but you can lay them out however you like. Sprinkle the top of the cake with an additional tablespoon of caster sugar.
6. 6Bake in your pre-heated oven for 35-45 minutes, until golden brown and the plums look nice & jammy. Allow to cool in to the tin a little, before serving. Best enjoyed still slightly warm, with a scoop of ice cream.