Plum & Honey cake

 

 

Recipe : A pudding cake of honey, cinnamon and plums

Adapted from Tender : Volume 2 by Nigel Slater

250g of all purpose white flour

1 heaped tsp of baking powder (in the UK we measure tsp and tbsp as scant, level or heaped)

1 level tsp of bicarb (baking soda)

1 heaped tsp of ground cinnamon

100g molasses

100g honey 

2 heaped tbsp honey

125g butter

125g light brown sugar (in the UK this is light muscovado - couldn't find it here in Canada)

4 black plums, ripe

2  large eggs

240ml milk

Preheat your oven to 400oF, or 180oC or gas mark 4

Line a baking dish or loaf pan with wax paper.

Sift the flour, baking powder, baking soda and cinnamon into a bowl. Stir.

Mix the molasses and honey together until well combined and melt slowly in a pan over medium heat, along with the 2 tbsp honey and the butter. Once melted stir in the sugar and remove from the heat.

Beat the eggs and milk together in a bowl and halve the plums, removing the stone.

Pour the melted butter and honey mixture onto the flour and mix well with a metal spoon.

Pour in the egg and milk and continue to mix until thoroughly combined. The mixture will be quite loose and wet.

Pour the mixture into your prepared baking dish and push the plums down into the batter.

Bake the cake for 35 minutes, then place a piece of foil over the top and bake for another 15 minutes. Finally, turn the oven off and leave the cake inside the closed oven for another 15 minutes. Remove and leave to cool. 

Serve with cream poured over. I wrapped this in foil and left it on the counter top for a few days between eating where it improved day by day.