It’s high time I got back into the swing of things. Months have passed and I’ve made only two mediocre updates. I haven’t even been cooking or baking that much, but that’s changing starting from now! Christmas is coming, and before that in just a week from now it’s my birthday. The perfect time of year to get busy and flex one’s baking muscle! For today’s post I have made a spiced plum cake after finding some cheap organic plums for just 5kr. They were from Sweden, and I have no idea how they grew plums at this time of year, but they weren’t that special – a bit hard and not very juicy – so baking with them was a perfect idea.
I think I’ll give Swedish gingerbread a go this year, or maybe some aniseed pigs, or maybe both. Of course, I’m choosing the worst possible time of the year to make a “comeback”. It’s getting darker which doesn’t give me many opportunities for decent photography, as can no doubt be witnessed from today’s offering. Still – as I said last year – it could be worse. I could be somewhere like Tromsø, in Norway. While I’m sure it’s a lovely place, the sun rises today at 11am, and sets at 12:02pm, and it’s not even December yet. This time in a month they’ll have some perma-night going on which would make any kind of food photography absolutely impossible without some fancy equipment (of which I have none) so I should be grateful for the small things.
We’ve had a bit of snow two or three times but it all keeps melting away and yesterday was an unbelievably depressing day. Raining all day, and positive temperatures of around +3 degrees Celsius or so which made everything muddy and dirty. My car looks in a very sorry state with all the crud which sprays up off the road and there’s absolutely no point washing it until everything freezes “properly”.
My son is getting on well at kindergarten. He was terribly sad about having to go there in the beginning but now he absolutely loves it. If he’s ever unhappy you just have to mention it to him and remind him that he can go there again soon and he’s all smiles again.
Well, I’m not going to waste any more time, so I’ll jump right into the spiced plum cake now. I’ll be visiting all the sites I used to look at slowly over the coming days. Sorry I’ve missed so many of your wonderful posts – I can’t wait to catch up!
Enjoy the cake, and I’ll see you all again soon (and this time I mean it!).
Juicy, sweet plums rest atop a delicate sponge in this spiced plum cake. A perfect way to use plums which are a little hard or lacking in juiciness.
- 190g Butter
- 190g Caster Sugar
- 3 Eggs
- 190g Plain Flour
- 2tsps Baking Powder
- 3tsps Cinnamon
- 6 Plums
- Start off by preheating your oven to 190 degrees Celsius. Cream together the butter and sugar and then whisk together the eggs.
- Beat in the eggs bit by bit until completely combined and grease and flour a 20cm cake tin.
- Cut the plums in half and remove the pits. Arrange the plum halves flat side down in the bottom of the tin.
- Sift the flour, baking powder and cinnamon into the batter and fold in gently. Transfer the batter into the tin, covering the plums, and then place into the preheated oven.
- Bake for about 25 minutes. Before removing, check the cake is completely baked in the centre by sticking it wth a skewer and ensuring it comes out clean.
- Remove from the oven when ready and allow to cool in the tin for 10 minutes before turning out onto a wire rack to allow to finish cooling.