|Val’s Plum Cake|
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Slice the plums into segments and remove the stones. Set them aside.
Rub the butter into the flour and add the sugar. Beat the eggs.
Make a well in the centre of the flour, add the eggs and just sufficient milk to make a fairly stiff batter.
Pour the batter into two 175mm, 7” baking tins, greased and lined with a disk of baking paper. Smooth out the surface
Cover the top with overlapping plum segments, then sprinkle with a mixture of cinnamon and sugar.
Bake in a hot oven, 190°C, 375°F for 45 minutes.
Originally from Helen Stevens.
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