This is one of those cakes that taste better the next day after the fruits blend into the cake. A wonderful fruit cake made with the addition of spelt flour, to give it that wholesome grainy texture. Of course if you don’t want to use spelt flour, just use all-purpose flour.
Try this recipe with other fresh fruits such as peaches, apricots, apples, different varieties of plums, strawberries, or blueberries. Mix and match your fruit or just use all of one type of fruit.
Cherry and Plum Cake
- ¾ cup spelt or whole wheat flour
- ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ cup butter
- ½ cup sugar
- 1 teaspoon vanilla or rum flavouring
- 1 teaspoon grated lemon or orange peel
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cups fruit
- Streusel Topping:
- ½ cup flour
- ¼ cup sugar
- 4 tablespoons butter
- Mix flour, salt and baking powder together, set aside. Beat sugar and softened butter together until creamy.
- Add half the flour, and then add eggs, vanilla and lemon peel. Gradually add the rest of the flour until a somewhat stiff batter is achieved. Spread batter evenly into a parchment lined, round, 10” spring form pan.
- Slice cherries and prune plums in half and remove pit. Push fruit into cake batter as closely as possible to each other.
- To make the streusel topping – With fingertips rub together butter, sugar and flour until crumbly spread over top of cake.
- Bake at 350°F for 45 minutes