Small Plum Cakes

These mini plum cakes are a delightful twist on the classic treat, baked in individual cups for a convenient and charming presentation. Packed with dried fruits and warm spices, they are moist, flavourful, and perfect for festive occasions or as an everyday indulgence. Quick to prepare and beautifully portioned, they make ideal gifts or snacks for gatherings.

Prep Time 20

Cook Time 25

Total Time 45

Servings Ramekins

Ingredients

150 g plain flour
100 g unsalted butter softened
100 g brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
100 ml milk
150 g dried plums or raisins, sultanas chopped
50 g nuts chopped optional
1 pinch salt

Instructions

Set your oven to 170°C (350°F) and line a muffin tin with 12 paper cups or grease reusable ramekins/coffee cups.
If desired, soak the mixed dried fruits in warm water or juice for 15 minutes to plump them up, then drain.
150 g dried plums
In a mixing bowl, beat the butter and sugar together until light and fluffy.
100 g unsalted butter, 100 g brown sugar
Beat in the eggs, one at a time, followed by the vanilla extract.
2 large eggs, 1 tsp vanilla extract
In a separate bowl, combine the flour, baking powder, spices and salt. Gradually fold this into the wet mixture, alternating with the milk, until a smooth batter forms.
150 g plain flour, 1 tsp baking powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 1 pinch salt, 100 ml milk
Gently stir the dried fruits and nuts (optional) into the batter, ensuring they are evenly distributed.
50 g nuts
Divide the batter evenly among the prepared cups, filling each about ¾ full.
Place the cups in the oven and bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cakes to cool in their cups before serving.
Optionally, dust with powdered sugar or glaze for extra flair.

Notes

Enjoy these moist, spiced mini plum cakes with a cup of tea, or share them as a delightful treat at your next gathering!

Nutrition