Made this cake for my youngest sister 50 th birthday and celebrating Christmas Eve dinner. She had requested butter cake. I told her I am adding cherry plums from my garden. Since she wanted butter cake, I decided to add more butter; making butter cream. Thus, we are also celebrating Christmas together I add added some Christmas colours: red, green butter cream and white sprinkles. As it was a birthday cake, I have added strawberries and a candle.
Google: “Cherry plums are small fruits, averaging 2 to 3 centimeters in diameter, and have an oval to round shape. The fruit’s skin is very thin, smooth, glossy, and taut, flushed with dark red, bright red, and golden hues, overlayed with a layer of light speckling. Cherry plums contain high acidity when harvested young, contributing to a tart but refreshing sour flavour with green apple and lemon-like, fruity nuances. If the plums are left to mature on the tree, the flesh will continue to develop natural sugars and astringency, creating a balanced, sweet-tart, tangy flavour with fruity, spice-filled nuances.”
“Cherry plums are a good source of potassium to balance fluid levels within the body and fiber to regulate the digestive tract. The fruits also contain some vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, iron to develop the protein haemoglobin for oxygen transport through the bloodstream, and other amounts of calcium, phosphate, and B complex vitamins, which can affect metabolism and nervous system health.”
I had to stop my sister from cutting all the cake to get the cut up picture and then she continued cutting. Everyone is still able to eat dessert after our heavy and a lot of main meals: turkey, ham, chicken stuffing with bacon rice and roasted bacon rice as part of the chicken with stuffing, salads, entrees and nibbles.
Glad that everyone had double portions of the cake. It was colourful, buttery moist, and delicious. Let’s bake a colourful birthday cake!!!
Ingredients
200 g butter
165 g castor sugar
125 g plain flour
100 g self raising flour
16-18 cherry plums, deseed, cut the flesh to bite size
4 eggs
1 Tsp vanilla extract
cinnamon sugar (OPT)
Colourful butter cream
125-150 g butter, melted
red food colouring
green food colouring
Garnish
5 strawberries
1 candle
white sprinkles
Method
Preheat oven 180 degrees C. Grease 23 cm spring form pan and line the base.
Beat butter and sugar until light and fluffy. add egg one at a time, beating well each addition. Add vanilla and salt, stir to mix well. Cut the plum into half, remove the seed and cut into bite size and set aside.
Spoon some batter onto the lined prepared pan. Scatter some cherry plums over the batter. Sprinkles some cinnamon sugar over the cherry plums. Next spoon some more batter, scatter some cherry plums and sprinkles cinnamon sugar. Repeat the batter, cherry plum and cinnamon sugar.
Bake for 30-35 minutes or until skewer out clean, cake is cooked. If not add another 5 minutes more. Switch off oven, leave the cake in for 35 minutes with oven door closed.
Make the colourful butter cream
Place butter in a bowl and cover with cling wrap or use food cover for microwave. Microwave 30 seconds at intervals. Let it sit in room temperature until become cream; stirs a few times while waiting for it to become cream. Then removed 25 g of cream butter; separate them into two bowls: one tip a tiny dot of red food colour on one bowl and the other green colour. Use separate brush to mix them.
Once time up, bring out cake to rack to cool for 10 minutes. Once cool completely flip out to cake base. Then brush it on top of the cake. Let it sit for 15 minutes before applying another layer of butter cream. If the butter hardens, microwave it again, let it cool, and then brush over the first layer. Repeat until the butter cream is finished.
Now using the red butter cream, splatter them all over. Do the same for the green butter cream, splatter all over the butter cream. Let it sit to harden a bit. Just before serving, garnish with strawberries, place a candle and sprinkles white sprinkles. Enjoy with dessert wine, coffee or tea.
Note: I cut down sugar by 25 g. You can whip butter with icing sugar and whipping cream. You can decorate with biscuits, m & m mini chocolates and decorate with cream cheese frosting. You can use any fruits of your choice. You can remove the candle and make it as Christmas cake.
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