Wholemeal plum and blackberry honey cake

This honey cake is loaded with plums and blackberries for a fruity bite. Made with wholemeal flour and honey, it’s a great morning or afternoon treat.



Note: + Cooling time



  • 3 just-ripe plums, stoned
  • 3 just-ripe plums, stoned
  • 1/2 cup (110g) raw sugar
  • 1/4 cup (60ml) honey
  • 1 tsp ground cinnamon
  • 2 Coles Australian Free Range Eggs
  • 1 1/2 cups (240g) wholemeal self-raising flour
  • 1/4 cup (60ml) skim milk
  • 80g fresh or frozen blackberries, halved
  • Honey, extra, to drizzle



Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing sides to overhang. Use a small sharp knife to cut 2 plums into thin wedges. Finely chop the remaining plum.


Use an electric mixer to beat the butter, sugar, honey and cinnamon in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, and stir until just combined. Add the chopped plum and stir to combine. Spoon the mixture into the prepared pan and smooth the surface. Arrange the plum wedges and blackberries over the top.


Bake for 30 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool. Drizzle with a little extra honey and cut into squares.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.