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| Swedish Plum & Ginger Cake |
67goingon50 is not sure what makes this delicious fragrant cake Swedish but whatever it is, it's wonderful! Despite a few modifications, the cake is not healthy. At all. But it's perfect as a treat, say for afternoon tea or Sunday lunch.
The basic recipe has been with 67 for at least a quarter of a century -- it started out as a Swedish Apple Cake -- but where it's from is lost in the mists of time.
There is no way to reduce fat or sugar. Enjoy every single mouthful but remember portion control.
Those going for broke can serve the cake with ice cream, clotted cream or double cream. Anyone aiming for self-restraint can dollop on yoghurt-cream, frozen yoghurt, single or whipping cream.
Cost: min £3
Feeds: 8-12
Ingred:
Cake: 142 gm/5 oz room temperature butter
142 gm/5 oz sugar
3 med eggs at room temperature
198.5gm/7oz plain flour
1 tsp bkg pwder
pinch salt
1 tsp vanilla
Topping:
8 med plums (about 600 gm?), halved, stoned & in 8 wedges
1 tbsp cognac (opt)
2 tsp dried ginger
2 tbsp soft brown sugar
1 tsp finely grated fresh ginger (opt)
Pre-heat oven to 350f/180c/gas 4
Generously butter an 7"x 10"/18cm x 26 cm rectangle (used here) or an 9"/18 cm square or round baking dish. Put a strip of greaseproof paper down the centre of a square/rectangle or cut out a circle the size of a round pan
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
The basic recipe has been with 67 for at least a quarter of a century -- it started out as a Swedish Apple Cake -- but where it's from is lost in the mists of time.
There is no way to reduce fat or sugar. Enjoy every single mouthful but remember portion control.
Those going for broke can serve the cake with ice cream, clotted cream or double cream. Anyone aiming for self-restraint can dollop on yoghurt-cream, frozen yoghurt, single or whipping cream.
Cost: min £3
Feeds: 8-12
Ingred:
Cake: 142 gm/5 oz room temperature butter
142 gm/5 oz sugar
3 med eggs at room temperature
198.5gm/7oz plain flour
1 tsp bkg pwder
pinch salt
1 tsp vanilla
Topping:
8 med plums (about 600 gm?), halved, stoned & in 8 wedges
1 tbsp cognac (opt)
2 tsp dried ginger
2 tbsp soft brown sugar
1 tsp finely grated fresh ginger (opt)
Pre-heat oven to 350f/180c/gas 4
Generously butter an 7"x 10"/18cm x 26 cm rectangle (used here) or an 9"/18 cm square or round baking dish. Put a strip of greaseproof paper down the centre of a square/rectangle or cut out a circle the size of a round pan
Method:
- Beat butter and sugar until light and pale, about 5 mins
- Add eggs, one by one, beating well after each egg. (The batter will look curdled but comes together later.)
- Add vanilla. Blend.
- Sift flour, baking powder and salt together. Add to batter. Beat just until it is fully blended. (Don't overbeat at this stage). The batter will be thick.
- Scrape into the baking dish, spread out and and flatten with a spatula.
- Put plums in large bowl. Add cognac if using and toss.
- Mix sugar and dried ginger. Sprinkle over plums and toss until each piece is partially coated. (You may need more of the sugar-ginger mix.) Add grated ginger and mix well to distribute.
- Push plum wedges slightly below the surface of the batter.
- Bake for 40-50 mins or until a toothpick comes out clean
- Allow to rest on a baking rack for 10 mins.
- Run a knife between the cake and the sides of the tin.
- Lift out cake and leave to cool.
- Serve with yoghurt-cream, plain or with ginger syrup, if you have it, or some finely chopped crystallized ginger.
Comments:
Another agent and I both loved the cake and had a bit each day. It quite made his day at the start of the week. We finished it off today, it was lovely; I have no idea how you make the sponge so soft and even.' Two Political Agents
Tips:
- Swedish Apple Cake: Replace plums with fresh chopped apple and replace ginger with cinnamon; when cake is cool, sprinkle with icing sugar
- Plum stones are easily removed with a spoon
- For a thinner cake; a 9 x 11 inch pan works well
More plum desserts on NavBar: Recipes1/Baking...
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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