From the Pantry | Spiced Plum Cake

From The Pantry

Spiced Plum Cake

With its spiced fruit and almond-rich sponge, this plum cake feels wonderfully wintry and comforting. Inspired by a bumper crop from the garden, it’s a recipe that celebrates seasonal abundance while carrying the cosy, nostalgic flavours of Christmas. Velvety yet light, it’s the kind of bake that works just as well as a festive dessert with custard as it does with an afternoon cup of tea.

Best served still slightly warm, the cake fills the kitchen with a scent that lingers long after it’s baked, sweet, spiced and unmistakably seasonal. It’s a simple pleasure to share, whether enjoyed around the table after a slow winter supper or wrapped as a thoughtful homemade gift for a friend.

Recipe below

THE INGREDIENTS

Serves 8-10 slices

5 plums, sliced, mixed with 3 tbsp soft brown sugar and ¾ tsp mixed spice

255 g soft butter

255 g soft light brown sugar

255 g plain flour

2 tsp baking powder

¼ tsp salt

120 g ground almonds

120 ml crème fraîche

4 eggs, at room temperature

1 tsp vanilla extract

Preheat oven to 170°C and line a 20 cm springform tin with parchment paper.
Quarter, stone and slice the plums. Toss with 3 tbsp sugar and ¾ tsp mixed spice, then spread over the base. We like to lay them in a classic spiral.
Beat flour, baking powder, salt, almonds, butter, sugar, crème fraîche, eggs and vanilla together until smooth.
Spoon batter over plums and level the top.
Bake 55–65 mins, until golden and a skewer comes out clean.
Allow cool slightly before loosening edges with a palate knife and then turn out onto a plate. Dust with icing sugar if you like.
Serve warm with custard.