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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.) 

 Applications  for Stallholders for the

Oundle's Christmas Market on

Saturday 6th December 2014 are now