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Diana Henry's Plum Cake

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good both at teatime and served as a pudding

 

125g butter, softened

125g caster sugar

3 large eggs

2tsp vanilla extract

125g self raising flour

2-3 tbsp milk

700g plums, halved and stoned or rhubarb trimmed and cut into 1in lengths.

5 tbsp of sugar

buttered 8” springform cake tin.  Preheat oven to 190

Beat the butter and sugar together until pale and fluffy.    Add the eggs a little at a time, beating well after each addition.   Add the vanilla, then fold in the flour, adding milk if necessary.

Toss the fruit with 5 tbsp of sugar and spread it over the top of the cake.  Bake until cooked (approx 40 mins.) 

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Saturday 6th December

12 noon until 7pm

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