Plum Cake Recipe
10 tablespoons butter
½ cup sugar
1 egg
1 ¾ cups self-rising flour
Pinch of salt
1 lb plums, pitted and sliced
Lemon juice
2 tablespoons apricot or plum jam, melted
Sifted confectioners sugar to dredge
Cream the butter with 75 g/3 oz (6 tablespoons) of the sugar until light and fluffy. Beat the egg. Sift the flour with the salt and fold into the creamed mixture. Spread 3 quarters of the dough over the bottom of a greased 18 cm/7 inch round deep cake pan
Arrange the plum slices on the dough and sprinkle them with lemon juice and the remaining sugar. Brush with the jam.
Take small pieces of the remaining dough and roll into strips. Arrange in a lattice pattern over the fruit. Bake in a preheated moderate oven (160*C/325*F, Gas mark 3) for 1 hour. Dredge the icing (confectioners’) sugar and cool.
10 tablespoons butter
½ cup sugar
1 egg
1 ¾ cups self-rising flour
Pinch of salt
1 lb plums, pitted and sliced
Lemon juice
2 tablespoons apricot or plum jam, melted
Sifted confectioners sugar to dredge
Cream the butter with 75 g/3 oz (6 tablespoons) of the sugar until light and fluffy. Beat the egg. Sift the flour with the salt and fold into the creamed mixture. Spread 3 quarters of the dough over the bottom of a greased 18 cm/7 inch round deep cake pan
Arrange the plum slices on the dough and sprinkle them with lemon juice and the remaining sugar. Brush with the jam.
Take small pieces of the remaining dough and roll into strips. Arrange in a lattice pattern over the fruit. Bake in a preheated moderate oven (160*C/325*F, Gas mark 3) for 1 hour. Dredge the icing (confectioners’) sugar and cool.
Variations:Other fruits such as apples, cherries, apricots or gooseberries, may be used instead of plums.
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