Not so fresh plum cake

A lovely basket of fresh plums. We have eaten plums, Jam has been attempted and achieved, we have given some away. The toddler is eating them like sweets, hence a house littered with part masticated plums and stones (why eat a whole one when I can shout my new word 'pum pum peese' and get another and touch things repeatedly with my sticky hands). On the whole, the novelty is fast fading and action is required before the fruit passes its peak.


Turning to the internet I found a recipe for Fresh Plum Cake. Result, a foray into new baking territory, the use of fresh fruit in a cake. I did get to sample a delicious Rhubarb and Custard cake earlier in the summer, so knew it was an achievable aim. Breaking out the new 8" silicone round cake mould I got started. It looked a simple recipe to start with, then dilemma. A fresh plum recipe calling for 225g of fresh, stoned, chopped plums. Are these weighed with or without stones?* After much huffing and puffing I went with 200g of prepared fruit, popped it in the oven and hoped for the best.


The girls arrived, including her of the fabled Rhubarb and Custard cake. The pressure for the cake to perform ramped up as there was no hiding it from my eager audience of taste testers. It looked good, smelt delicious and once cooled enough to slice tasted great too, with a cup of Earl Grey to keep it company of course. I was 'chuffed'.


Now the refrain 'pum cake, Mummy, pum cake peese' can be heard echoing through the house. 'All gone sweetie'. Bless.


*Had I read the comments on the site I got the recipe from this was asked, answered and would have saved me a furrowed brow. 

Recipe for Fresh Plum Cake

Ingredients

225g (8oz) self-raising flour

1 tsp ground cinnamon

100g (3.5oz) butter or margarine

50g (2oz) sultanas

50g (2oz) soft brown sugar plus 2 tblsp for sprinkling

2 large eggs

4 tblsp golden syrup

225g (8oz) plums, stoned and chopped (weight without stones)

Method

Preheat oven to 160C. Prepare an 8 inch baking tin

Rub the flour, half the cinnamon and the margarine together

Add the sultanas and 50g (2oz) brown sugar and stir

Beat eggs and syrup together in a separate bowl, add plums, then stir into flour mixture

Transfer to tin and level surface

Mix rest of brown sugar and cinnamon and sprinkle over top of cake mixture

Cook in centre of the oven for 45-50 mins and then test. It should be risen and just firm to the touch when cooked

Cut into slices and enjoy