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Spiced Plum Cake

Spiced Plum Cake

Spiced Plum Cake – moist and loaded with seasonal fruit

I bought lots of plums at the supermarket today, thinking I’d make a crumble at the weekend. I probably still will (and the recipe will probably end up here!), but I just couldn’t stop myself making a cake this evening. Everything I bake at the moment seems to be spiced – clearly the time of year for warming flavours – whilst the seasonal plums help this cake stay deliciously moist and soft.

Spiced Plum Cake


  • 125g butter, softened
  • 50g caster sugar
  • 75g soft dark brown sugar
  • 2 eggs
  • 175g self raising flour
  • half tsp baking powder
  • half tsp cinnamon
  • half tsp mixed spice
  • 5 plums

Heat the oven to 170C and grease and line an 8″ spring form cake tin with greaseproof paper. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, then add the remaining dry ingredients (if you have a stand mixer, you can make this as an all-in-one cake and just mix the whole lot together, scraping down the sides with a spatula half way through to ensure everything is well incorporated). Chop the plums into small chunks, discarding the stones, and stir through the stiff cake batter with a spatula. Scrape into the prepared cake tin and bake for 45-55 minutes. The cake is done when it’s a deep, golden brown, firm to the touch and coming away from the edges of the pan. Remove from the oven and cool on a wire rack. Dust with a little icing sugar to serve.


About brightonbaker

Baking, sharing, writing, eating.

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