Apple and Plum Cake with Rum Caramel Sauce
Traditional British Recipes

Apple and Plum Cake with Rum Caramel Sauce

Baking
serves 8

This apple and plum cake is the sort of bake that works as both an afternoon slice and a proper dessert. The fruit keeps the crumb moist, while cinnamon, nutmeg and stem ginger add gentle warmth.

The rum caramel sauce is made separately, so you can spoon it over each wedge at the table. Leave the rum out if you prefer and the cake still has plenty of buttery, spiced-fruit flavour.

DessertBakeAfternoon-teaVegetarian
25 mins prep55 mins cook1 hr 20 mins total

  1. Heat the oven to 180°C/160°C fan. Grease and line a 23cm springform or deep round cake tin with baking parchment.

  2. Beat the butter and 175g caster sugar until pale and creamy, then add the eggs a little at a time, beating well after each addition.

  3. Fold in the self-raising flour, cinnamon, nutmeg and salt until no dry patches remain, then gently stir through the diced apple, plums, pecans and stem ginger.

  4. Spoon the batter into the prepared tin, level the top and bake for 45–55 minutes, until golden and a skewer pushed into the centre comes out clean.

  5. Leave the cake in the tin for 15 minutes, then lift it onto a wire rack. It can be served warm or cooled completely before slicing.

  6. For the sauce, melt the remaining caster sugar in a small heavy-based pan over a medium heat, swirling rather than stirring, until it turns a deep amber.

  7. Take the pan off the heat and carefully whisk in the warm double cream, then return to a low heat for 1–2 minutes until smooth. Stir in the vanilla and rum, if using, plus a small pinch of salt.

  8. Cut the cake into wedges and spoon over the warm rum caramel sauce just before serving.

Keep cooking

Related recipes