Worcestershire plum cake
Autumn is well and truly here now. Although I enjoy this time of year, the dark nights and mornings can be a bit depressing. However, when I am depressed I find comfort in the warm kitchen and get my bake on.
My family and friends love this as they know they will get lots of cake! Worcestershire plum cake is moist, very easy to prepare, and will keep for a good few days in an airtight container. It did not last that long when I made it though, it disappeared within two hours at my local National Childbirth Trust coffee morning! You may still have some plums leftover from your tree (if you are lucky enough to have one in your garden) or you may be able to find some in a local shop for this simple recipe.
Ingredients
• 225g self-raising flour
• 1 tsp ground cinnamon
• 100g unsalted butter, softened
• 50g sultanas
• 50g caster sugar plus 2 tbsp. for sprinkling
• 2 large free range eggs
• 4 tbsp. golden syrup
• 275g plums, stoned and chopped
Method
1. Preheat oven to 160C/325F/Gas 3.
2. Grease and line an 8 inch round baking tin.
3. Rub the flour, the cinnamon, and the butter together.
4. Add the sultanas and 50g caster sugar and stir to combine.
5. Beat eggs and syrup together in a separate bowl, and then stir into the flour mixture along with the plums.
6. Transfer to the tin and level the surface.
7. Sprinkle the remaining caster sugar over the top of the cake mixture.
8. Cook in the centre of the oven for 45-50 minutes and then test. A knife should come out clean when inserted into the centre of the cake.
9. Enjoy warm with some custard, or allow to cool down and serve with a cup of tea or coffee.
What do you make with leftover plums or other stoned fruit? I will be back soon with a simple and warming soup recipe!
See the original post at Jo's Kitchen.