This recipe and is from the early autumn but a great way to use up some of your frozen plums and raspberries from the summer if you haven’t got fresh. Thanks to Lucy for this recipe and of course the cake(!).
Best to enjoy this with a hot cup of tea in the potting shed on a crisp bright autumn morning. The cake can be frozen and brought out in time to share with guests or as delicious treat after a chilly morning in the garden. Also tasty warmed and served with Chantilly Cream as a real indulgence – it just depends how hard you’ve been working.
For this cake you will need;
- 200g Organic unsalted butter (plus some for greasing the cake tin),
- 3 large free range organic eggs (preferably from your own hens of course),
- 300g light muscovado sugar,
- 1 tsp mixed spice (try heating it in a warm pan before adding – you’ll release much more flavour),
- 150ml of organic whole milk,
- 8 plums – sliced and stones removed,
- 150g of raspberries (we used Autumn Bliss)
- A little icing sugar for dusting
Step One: To start get your oven preheated to 160oC, gas mark 3. Thinly butter and line a cake tin (we are using a round 22cm tin for this recipe) with parchment.
Step Two: Mix eggs and muscovado sugar and whisk for 15 minutes to produce a thick mixture. Mix together your flour and spices and add slowly to your egg & sugar mixture. Add about a third at a time with milk in between. Finally whisk in the melted butter. Beat together to produce a thick whipped cream like texture.
Step Three: Spoon half of your cake batter into the cake tin and scatter half of your plums and raspberries over it. Top up with the remaining mixture and place the remaining fruit on top. Pop your cake into the oven and bake for 1 – 1 1/2 hours. Keep an eye on it, this amount of fruit and sugar may burn quickly.
Step Four: Remove your cake from the oven when it is done. You can test this by sticking a clean skewer into the cake while its still in the oven. If the skewer comes out clean it ready to remove from the oven. Allow the cake to cool in the tin for ten minutes before turning out onto a cooling rack.