Aunt Jan’s Plum Cake

May 16, 2018

A fab cake for any occasion, that works equally well with either canned plums or fresh plums. (Blood plums a especially good in this recipe).


175 g Nuttelex, plus extra to grease the pan

1 cup caster sugar

1 tsp vanilla extract

3 free range eggs, room temperature or your face egg replacer

1 ½ cups self raising flour

1 tsp baking powder

5-7 plums, halved, destoned, cut into 1cm wedges (canned blood plums work beautifully 5 is all you need)

1 tbsp demerara sugar, plus extra for sprinkling

Icing sugar, to dust

Double cream or dollop of soy yoghurt to serve

26cm X 17 cm baking pan