Saturday, 3 October 2015

Plum and Almond Loaf Cake and Baking with a Baby...

Dear Mummy,

I know it took you ten times longer than usual to make this cake. I know this because I tried to help. Except I'm only ten weeks old and my version of helping probably isn't, well. that helpful. 

I just thought you might like cuddles with me when you were preparing all the ingredients. I know you don't mind and your heart just melts when you snuggle me tight. But then you thought I might like my musical bouncer instead. That was a mistake Mummy. I really, really didn't. So we had to have loads more cuddles again while I got over the trauma of the twinkling Three Blind Mice tune. Meanwhile the ingredients stood forlorn on the table. 

And as you were half way through mixing all the ingredients together, wasn't it helpful that I decided what I wanted was a really, really, really long feed?  And then you needed to burp me a lot .... and then change all my clothes because you burped me a bit too much. 

Of course after such a lovely long feed, I often have a little nap. But sometimes I need rocking back and fro to help me nap. That's difficult when you're trying to stone and chop plums isn't it Mummy?

Then, just as you thought I was asleep and you'd gently placed me down in my bassinet, you foolishly decided to empty the dishwasher and the clanging of dishes woke me straight back up. Despite being so sleepy just moments earlier I suddenly found the ladybird pram toy Mamas and Papas promised you and Daddy would be vital for my development, yes the one I've studiously ignored for the last six weeks, FASCINATING.  And I was too excited to sleep. And that's why the flaked almonds didn't get toasted like they should and you just chucked half the pack on top of the cake.

But Daddy said the cake was tasty and I gave  you so many big smiles; it didn't matter in the slightest that it had taken five hours to bake.

Lots of love

Your Baby Girl xxx

Plum and Almond Loaf Cake

For the Cake:
250g Self-Raising Flour
175g butter, softened and cut into cubes
150g golden caster sugar
3 large eggs, beaten
1 tsp almond extract
350g plums, stones removed and chopped
For the topping:
3 tbsp plum jam
2 ripe plums, stones removed and cut into wedges
Toasted flaked almonds, for scattering
1. Preheat the oven to 160ÂșC/140C fan/Gas Mark 3. Grease and line a 900g loaf tin with non-stick baking parchment.
2. Place the flour, butter, sugar, eggs and almond extract in a large bowl and beat together for 4-5 minutes until the mixture is pale and fluffy. 
3. Add the chopped plums and stir in. Spoon the cake mix into the prepared tin and bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until cooked and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool completely.
4. Prior to serving, warm the jam and brush over the top of the cake. Arrange the plum wedges over the top. Scatter the toasted almonds over and serve immediately.
Baker's notes...
  • This is a lovely Autumnal bake, perfect for using the best British plums
  • Damsons would work just as well



  1. Lovely use of plums - I'm always very happy to see plums in cakes and it doesn't happen enough. I think this post has given me a profound insight into my personality - I often need cuddles while baking (even if I don't always get them) and I'm often so distracted by shiny, strange things.

  2. Well done you on not only baking the cake and taking the photo but then finding the time to blog about it as well! What a feat!


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