Last year I was talking to my sister-in-law about baking, the Be-Ro book and handed down recipes. My sister-in-law happened to mention that she had found a recipe for Lord Plum Cake in one of her Mum’s recipe books which was written in 1896 by her great-great-grandmother. I asked her if she could let me have a copy of it so I could try it.
My sister-in-law sent me the recipe just before Christmas and I tried it. It didn’t come out great, I think it was due to not having a big enough tin! As well as not knowing what temperature to use or how long to cook it for. Anyway, unperturbed, I tried again last week using half quantities. After a little bit of research, I think that the Lord Plum Cake is what is also known as a Pound Cake.
The cake is very rich and moist.
Lord Plum Cake
1 lb (16 oz) castor sugar
2/4 lb (12 oz) butter
1 lb (16 oz) plain flour
4 tsp baking powder
1/2 lb (8 oz) sultanas
2 oz candied peel
1 lb (16 oz) currants
- Pre-heat an oven to 125C and grease an 8″ tin
- Cream the butter and sugar together
- Add the flour and baking powder alternately with the eggs and mix
- Add the sultanas, candied peel and currants and mix
- Put the mixture in the cake tin and bake for approx 1 hour 30 minutes
The recipe says a “moderate” oven but the recipe for a half pound cake I found in my Good Housekeeping Cookbook says 150C. As I have a fan oven, I reduced that to 125C and baked the cake for 1 hour 30 minutes. If you try this you’ll need to find out what works for your oven.