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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.) 

 Application Forms for Stallholders for the

Oundle Food Festival's Street Market on

Saturday 5th July 2014 are

available to download

only a few stalls remaining....................