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Plum & blackberry butter cake
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200g butter, melted, plus extra for greasing
3 British Blacktail Large Free Range Eggs
300g light brown muscovado sugar
350g self-raising flour
1 tsp mixed spice
6-8 plums, stoned and sliced
150g pack blackberries
Icing sugar, for dusting
1. Preheat the oven to 160°C, gas mark 3. Butter and line the base of a 20cm square or 22-23cm round cake tin with baking parchment. Put the eggs and sugar in a stand mixer, or use a handheld whisk, and whisk for about 5 minutes until the mixture is thick and leaves a trail when the whisk is lifted.
2. Mix in one-third of the flour, spices and milk, then another third, then the remainder. Slowly whisk in the melted butter.
3. Pour half the mixture into the tin, then scatter over half the plums and blackberries. Pour over the remaining mixture and then top with the remaining fruit.
4. Bake for 1-1½ hours until the cake is risen and golden, and the centre springs back when pressed. Cool in the tin for 10 minutes, then turn out, peel off the paper and leave to cool. Serve warm dusted with icing sugar and cream or ice cream, or cold for afternoon tea.
Typical values per serving:
This recipe was first published in September 2018.