Ingredients
- 220 g soft salted butter room temperature
- 220 g caster sugar
- 220 g self-raising flour
- 2 level tsp baking powder
- 100 g ground almonds
- 4 medium eggs, beaten at the same temperature as the butter
- 8 ripe plums
- 3 tbsp soft brown sugar
- 4 plums, stoned and chopped
- 50 mls water
- 2 tbsp caster sugar
- squeeze of lemon
- 2 tsp cornflour
- 2 tsp cold water
- clotted cream
- custard
Instructions
- Preheat the oven to 180C gas 4.
- Cream together the butter and sugar in a large mixing bowl.
- Add the eggs slowly so as not to curdle.
- Add the flour, baking powder, and almonds mixing well, but do not overmix.
- Spoon half the mix into a lined with a loaf liner 2lb loaf tin.
- Chop 3 of the plums and sprinkle over the batter.
- Add the rest of the mix covering the plums well.
- Slice the other plums and lay over the top of the batter, pressing in slightly.
- Sprinkle over the sugar and bake in the preheated oven for 20-25 minutes.
- Meanwhile place the plums, water, and sugar into a saucepan and bring to a gentle simmer.
- Add the lemon and thicken with the cornflour and water, leave to cool.
- Slice the cake and serve with the stewed plums, clotted cream, and or custard.
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Nutrition Facts
My Plum Loaf Cake
Amount per Serving
Calories
776
% Daily Value*
Fat
42
g
65
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
188
mg
63
%
Sodium
469
mg
20
%
Potassium
303
mg
9
%
Carbohydrates
93
g
31
%
Fiber
5
g
21
%
Sugar
60
g
67
%
Protein
13
g
26
%
Vitamin A
1531
IU
31
%
Vitamin C
13
mg
16
%
Calcium
170
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
