Baking challenge - Black Doris Plum and Rhubarb cake from 'The Caker' cookbook.

I'm a big fan of black doris plums - along with omega plums they would be up there is my favourite varieties. There is just something so scrumptious about them, delicious sweet, yet tart and full of flavour. I also love stewed rhubarb for the same reason - the delectable tartness and that feeling of it really being autumn when you eat it. The taste to me, conjures up crisp clear mornings and cool evenings, eating apple and rhubarb crumble in front of the fire.

So with these thoughts in mind, how could I resist the black doris plum and rhubarb cake recipe?

The Caker (also known as Jordan Rondel) is a master of using interesting and unique ingredients to create cake masterpieces. With delectable treats such as 'Roasted Apricot and Quinoa Cakes with Rosemary' and 'Caramel Cake with Sea Salt and Fennel Seeds', there is nothing run of the mill about this book. And that is just how I like it! For those of you who may be dairy/gluten intolerant, you might be interested to know that quite a few of her recipes are dairy/gluten free :)

Anyway, with the weather looking dreary outside, Henry sleeping and Vivi tucked up on the couch with her favourite cartoon on, it was the perfect day to bake a cake!

The recipe called for rhubarb 'poached' in orange juice. This is a really easy way to stew rhubarb - basically, all you need to do is chop it up, throw it into a saucepan, and add enough orange juice to cover it. Then bring it to the boil and simmer for 5 minutes.

And even easier, the black doris plums just needed to be taken out of the tin, and halved and stoned (haha) sweet!

So after making the batter, I had to divide it between two cake tins, and then spread the rhubarb and plums on top. I was a bit dubious about the amount of topping (it seemed more than the batter) but upon checking the cake in the oven, it appeared that the cake had risen significantly and that the fruit had sunk down into the cake, ensuring layers of deliciousness upon eating. Mmmm.....

Fresh out of the oven.

The next step was to allow the cake to cool and then ice it with a delectable cream cheese icing. The cool part here was making pink cream cheese icing using a black doris plum - just chuck it in the icing mixture and blend it up, thus eliminating a need to use food colouring! In this cake, icing was required between the two layers, and then on top as well. I ended up with HEAPS of icing left over, but luckily my little person was able to help me eat it :)

'Helping' Mummy!

Lastly, the finishing touches were added. The author recommends using things like fresh flowers to decorate cakes, so I thought 'why the hell not' and foraged outside in the garden for a bit before coming across the last blooms of the pink rock roses and a white rose. Not bad considering it's nearly winter!

Sandwiched together with cream cheese icing.

Lastly, there was nothing left to do but eat the darn thing. I mean, damn! although it went down rather well after spending over an hour in the early evening trying to settle the baby down to sleep (he must have known he was missing out)

The reward :)