Aunt Jan’s Plum Cake

May 16, 2018


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


1Preheat oven to 180C . Grease and flour a 26cm x 17cm baking pan.

2Beat Nuttelex, caster sugar and vanilla extract until creamy. Add eggs one at a time, and keep beating as they are added.

3Combine flour and baking powder and sift over mixture then stir until all mixed in and smooth. Scoop mixture into your prepared tin and pat down so top is level.

4Arrange plum pieces on top of cake mixture, if canned drizzle a small amount of plum juice over each plum. Sprinkle with sugar.

5Bake for 40-50 minutes or until cooked through when tested with a knife or skewer. Let rest in tin for 20 minutes before attempting to turn out. Make sure cake is cooled thoroughly before slicing.