What’s Cooking? … Plum Cake

When plums are in season, I just love to make a plum cake or six.  The plums I’m talking about are the red kind. Sometimes known as blood plums or Satsuma plums. They are freestone and have thin skins and good keeping qualities. Also really great for making jam.   But I just can’t let the season go without plum cake. Again, very simple ingredients make this terrific cake.  This cake is the kind that tastes even better the next day.

This is how I do it!

Ingredients

Method

Set the oven to 170 degrees Celsius, fan forced.

Line a 25cm round cake tin with baking paper.  Cream the butter, sugar and grated zest from the lemon.  Add the eggs one at a time, beating well after each addition.  Mix the lemon juice with the milk before adding to the mixture with the SR flour.  Beat all together.

In the meantime, wash the plums, then cut in half and cut each plum into 8 wedges.  Use a spatula to turn the cake mix into the tin as evenly as possible.  Arrange the plum wedges starting from the edge in circles like the photograph below.

Continue adding the plums to top of the cake.

Put cake into the centre of the oven and cook for approximately 40 minutes or until top is golden.

Dust with 1 tablespoon of icing sugar while cake is still warm.