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Plum Cake

This recipe is in categories Baking, Desserts,
About this recipe:
Difficulty: 3

This a forgiving recipe, it seems to work well every time. The plums are best if chopped finely, a sharp knife is needed for this. It works well if you slice the sides off the plums to arrange on the top, then chop the rest, pulling the flesh away from the stone with your fingers. We found it hard to neatly halve the plums to go on the top, as the flesh clings to the stone. The method above was easier to manage.

Grease the tin well and put baking paper at the bottom or it may stick.

Preparation Time: 20-30 minutes
Cooking Time: 2 hours
Number of servings: Serves 8-10
Serving suggestions: Serve as a snack with a glass of milk or fruit juice.
This is a vegetarian recipe

This is a lovely way to use fresh plums, which are in season throughout the early Autumn. It is best a day or two after cooking and keeps well for about a week. The chopped plum gives the cake a light fruit cake texture but the sharpness of the plums makes the cake not too sweet.


Making and cooking it
  1. Preheat the oven to Gas 4, 180C, 350F
  2. Grease the sides of the tin and line the bottom with baking paper
  3. Add the flour, salt and cinnamon into the large bowl
  4. Chop the hard fat into small pieces and add these to the flour 
  5. Rub the fat in until the mixture makes a breadcrumb texture
  6. Add the 3 oz of sugar and the sultanas
  7. On a chopping board, slice the sides off about 10 plums; save these slices to cover the top of the cake
  8. Finely chop the remainder of the plums  (including the centres of the ones you sliced the sides off)
  9. Break the eggs into the small bowl, whisk or beat with a fork
  10. Add the syrup to the egg mix and stir
  11. Add the chopped plums and egg mix to the large bowl and mix together
  12. Pour the mixture into the cake tin, level it with a spoon 
  13. Arrange the plum slices on the top and sprinkle with the remaining sugar
  14. Bake in the centre of the oven for 2 hours
  15. Remove from the oven and cool in the tin
  16. Once cold, run a palette knife between the edge of the cake and the tin to release it and turn it out onto a length of foil 
  17. Wrap it in the foil and keep for a day or two to mature
  18. The cake will keep (if wrapped) for about a week