March 1, 2013


FOR THE LOAF002 copy
3 eggs
140 g soft butter
140 g light brown sugar
140 g flour
1tsp. baking powder
grated zest and juice of 1 lemon
200 g stoned plums, half roughly chopped,
half cut into wedges

1 1/2 tsp. fresh lemon juice
200 g light brown sugar
25 g roughly crushed sugar cubes

1. Preheat the oven to 160C. Butter and line the base of a 1kg loaf tin.

2. Lightly beat the eggs and egg yolk with a pinch of salt.

3. Beat the butter and sugar in a bowl until light and fluffy. Pour in the eggs a little at a time, beating well after each addition. Fold in the flour with the orange zest and two tablespoons of the juice, then fold in the roughly chopped plums. Spoon into the prepared tin and scatter the plum wedges over. Bake for 50 mins or until a skewer inserted comes out clean.

4. Cool for 10 mins, then turn out on a wire rack. Mix the remaining orange juice with the lemon juice and caster sugar. Spoon over the cooling cake and sprinkle with the crushed sugar pieces. Cool until set.100_0406

P.S. I have wanted to post this recipe for a while, it was my last autumn favourite, the one above is with plums, but instead of the lemon I used lime to make the sugar glaze, and I found the crushed cubes unnecessary. The one below was made with bilberries and the picture is before putting on the sugar glaze.. and to be honest, I cannot decide which I liked better! And even Claudio who does not like plums a lot, enjoyed this cake.


Definitely try this one, you will just love it.

Enjoy, K.

recipe from GoodFood 101 Cakes&Bakes


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