Aunt Jan’s Sugar Plum Fairy Cake

May 16, 2018

A family favourite in summer when plums are plentiful, this works equally well with canned plums.  Blood plums, canned or fresh are 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 fave 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 and grease and flour a 26cm x 17cm baking tin.

2Beat Nuttelex, castor sugar and vanilla until creamy. Add eggs one at 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 and add a sprinkle of demerara sugar around each plum.

5Bake for 50 minutes or until cooked through when tested with a knife or skewer.

6Let rest in tin for 20 minutes before attempting to turn out. Then dust with Icing sugar and a sprinkling of demerara sugar.

7Make sure cake is cooled thoroughly before slicing. Serve with double cream or dollop of soy yoghurt.