Lancashire Spiced Plum Cake

Prep: Allow 2½ hours.

Makes enough for a 20cm (8-inch) round cake tin OR 2 x 1lb loaf tins

INGREDIENTS:

  • 250g mixed fruits: sultanas, currants & raisins
  • 50g dried prunes – chopped into small pieces (OR substitute with dried dates)
  • 100ml strong black tea
  • 200g plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ teaspoon ground nutmeg
  • 150g dark brown sugar
  • 150g butter, softened
  • 3 medium sized eggs
  • 1 tsp vanilla extract
  • Zest of one orange – grated
  • Zest of one lemon – grated

METHOD:

  • Place the mixed fruits and chopped dried prunes in a bowl and pour over the hot black tea. Allow to soak for at least two hours, or overnight for best results.
  • Preheat the oven to 160°C (320°F) or 140°C (285°F) for fan ovens.
  • Grease and line a 20cm (8-inch) round cake tin OR 2 x 1lb loaf tins with parchment paper/pre-formed cake liners
  • Combine the dry ingredients: In a bowl, sift together the flour, baking soda, baking powder, spices and salt.
  • Combine the wet ingredients: In a separate large mixing bowl, beat the softened butter, brown and vanilla extract until light and fluffy. Beat in the eggs one at a time, make sure each is fully mixed in before adding the next. Stir in the orange and lemon zest
  • Drain the soaked fruit.
  • Gradually fold the dry ingredients into the wet mixture, alternating with the soaked fruit mixture. Make sure the fruit is evenly distributed.
  • Now spoon the mixture into the prepared cake tin/s, spreading it out evenly with the back of the spoon
  • Place the cake near the centre of the oven and bake for 1¾ hours or until a skewer inserted into the center comes out clean. HINT: KEEP AN EYE ON THE CAKE To stop the fruit on top of the cake from burning, shield the top with parchment paper or foil for the last 30 to 40 minutes.
  • Allow the cake to cool for around 10 minutes before taking out of the tin then transferring to a wire rack.

NOTE:

Enjoy plain or with butter.

Storage: Keep in an airtight tin. It can also last for up to 2 weeks in a refrigerator.
The cake freezes well for up to 3 months.

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