This Cinnamon Plum Cake Recipe is one of those divinely inspired baking experiments that went right. I don’t normally bake plums – I’m usually too busy eating them fresh and they tend not to last long – but this was a punnet of six that was about to go past the sell-by date and I picked them up for 50p. Oh, the joy of a bargain…
It worked out well. The sweetness and warm spiciness of the cake made a fabulous contrast with the acidity of the fruit. The moistness of the plums also made for a lovely textural softness that paired up beautifully with the quite substantial cake beneath.
I love the colours too. These plums were dark purple outside and yellow/orange inside and the colours melted through each other in the baking. So pretty. This recipe is definitely a keeper!
- 3 plums, halved and de-stoned
- 150g of self raising flour
- 150g of butter/margerine (room temperature/softened)
- 150g of light demerara sugar
- 2 eggs
- 1 handful of golden raisins
- 1 teaspoon of ground cinnamon
- 1 pinch of ground cloves
- 1 pinch of salt
- Line a loaf tin with greaseproof paper.
- Place the halved plums cut side down on the bottom of the tin.
- Put the flour, butter, sugar, eggs, salt and spices into the food processor and pulse for 10 seconds. Scrape down the sides with a spatula, then repeat. Add a splash of milk if necessary. The mixture should form a thick, dropping consistency.
- Add the golden raisins and mix in by hand.
- Spoon the mixture over the plums, smoothing over the top to ensure the tin in evenly filled.
- Bake in a moderate oven (about 160 degrees if fan-assisted) for 40 minutes.
- Allow to cool in the tin.
- When the cake is cool, place a wire cooling rack over the top of the tin and turn the cake out, upside down.
- Lift off the greaseproof paper carefully, using a knife to help tease it if necessary.
- Slice and serve.