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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a simple & delicious cake. My Mum (Patsy) would always make it in the fall when the little blue Damson plums are in season. I gets requests for the recipe & often double & triple it to share with friends. You may substitue the plums with apples, pears or nectarines or your favorite fruit. The cake recipe is a classic from Fannie Farmer & my Mum used this cake for the base for her English trifle as well. A little tip (for much easier clean up, line your pans with tin foil & then grease). I have also used pure almond extract instead of the vanilla, a lovely combination. Looks pretty if you flip it over & serve as an 'upside-down' cake. Enjoy! Ingredients:
15 damson plums (approx.) |
2 eggs |
1 teaspoon pure vanilla extract (or almond) |
1 cup sugar |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 cup milk |
1 tablespoon butter |
2 tablespoons brown sugar |
Directions:
1. Line 8 X 8 X 2 square cake pan with tin foil & grease.
2. Wash Damson plums & cut in half removing pits.
3. Line pan with halved plums (skin side down).
4. Put a pinch of the brown sugar in each plum from the pit.
5. Beat until thick 2 eggs, 1 teaspoons vanilla. Beat in slowly 1 cup sugar.
6. Sift together 1 cup a.p. flour, 1 teaspoons baking powder.
7. Heat 1/2 cup milk, 1 tablespoons butter. Stir butter & cooled milk into flour & egg mixture. Beat 1 minute.
8. Pour over plums.
9. Bake at 350 degrees for 25 - 30 minutes.
10. Enjoy!
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