Apple and plum cake recipe
Apple and plum cake with rum caramel sauce This wicked cake makes the most of autumn’s fruit. Serve with lashings of the rum caramel sauce. 125g/4oz unsalted butter, softened, plus extra for greasing200g/7oz golden caster sugar1 free-range egg, lightly beaten150g/5oz plain flour1 tsp baking powder½ tsp salt1 tsp ground cinnamon½ tsp grated nutmeg100g/3½oz pecans, roughly chopped3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces5 plums, stone removed, chopped into small pieces2 tbsp finely chopped stem ginger 125g/4oz unsalted butter, softened, plus extra for greasing 200g/7oz golden caster sugar 1 free-range egg, lightly beaten 150g/5oz plain flour 1 tsp baking powder ½ tsp salt 1 tsp ground cinnamon ½ tsp grated nutmeg 100g/3½oz pecans, roughly chopped 3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces 5 plums, stone removed, chopped into small pieces 2 tbsp finely chopped stem ginger 200g/7oz caster sugar250ml/8floz whipping cream1-2 tbsp dark rum1 tsp vanilla essence 200g/7oz caster sugar 250ml/8floz whipping cream 1-2 tbsp dark rum 1 tsp vanilla essence Method For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin.Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined.Stir in the remaining ingredients.Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly.Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly.Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. To serve, cut the pudding into wedges and serve with the rum caramel sauce. For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin. For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined. Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined. Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined. Stir in the remaining ingredients. Stir in the remaining ingredients. Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly. Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly. Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly. Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly. Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. To serve, cut the pudding into wedges and serve with the rum caramel sauce. To serve, cut the pudding into wedges and serve with the rum caramel sauce.