Layered Plum and Blackberry Cake


Dense, moist pound cakes are perfect for winter. Rich with stone fruits, spices and vanilla this cake is perfect served plain or with some lightly whipped vanilla-cream for extra indulgence!

I’m definitely happy to be home and taking cake orders from my parents for Christmas – completely takes out the thinking stage when someone demands cake using specified ingredients, I love it!





For the fruit:

  • Large handful of frozen forest fruit/blackberries
  • 5 ripe plums
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon mixed spice

For the cake:

  • 180g butter at room temperature, cubed
  • 160g Golden caster sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 220g self-raising flour


Preheat the oven to 150°C fan/170°C or 330°F non-fan. Take out either a large loaf tin or a 23cm/9 inch diameter spring-form round cake tin. Use the butter packet to lightly grease the tin then line the bottom with grease-proof paper and set-aside.

Plums are great as they don’t brown like apples if you leave them, so you can do this bit before the cake! Halve and stone the plums then cut each half into 3 wedges and put in a large bowl along with the frozen fruits to defrost for later on. Combine the brown sugar, cinnamon and mixed spice in a separate bowl and set aside.

20161218_120948For the cake, beat the cubed butter and golden caster sugar until really light and creamy (most important part! – electric mixers are best). One by one, add in the eggs, alternating each egg with a heaped tablespoon of flour to prevent any curdling. Do this on the slowest possible speed. Once the eggs are in, add the rest of the flour (and a touch of milk if it’s really very thick).

Now for the fun part! Spoon half of the batter in the base of the tin, even out and then scatter over half of the plums and fruits. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar – delicious!


It seems long but you’ll need to bake this for about 1 hour and 10 minutes or until a skewer inserted into the center comes out clean. At 150°C the top shouldn’t brown too much but you can cover the top loosely with foil if it’s starting to catch. Cool completely and run a knife around the sides before removing from the tin.

I’ve served this 2 ways, both simple. Either with a scatter of icing sugar and almond flakes or a drizzle of icing made with lemon juice and icing sugar to produce a pourable paste.



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