Plum Cake Recipe
Submitted by Patjoy
I sent this recipe to The British Farm Council in the 1980's (Are they still going?)
Ingredients:
- 5 oz butter
- 5 oz caster sugar
- 2 eggs
- 6 oz self-raising flour
- 1 tsp vanilla extract
- Juice of a small lemon
- ½ lb plums
- 1 oz sugar
- ¼ tsp cinnamon
- 1 heaped tablespoon ground almonds
Method:
- Cream together the butter and caster sugar. Add the eggs and sift in the flour. (Wholemeal is good ).
- Add the vanilla extract and zest and juice of the lemon.
- Fold all together – do not beat the flour in.
- Spoon in to a lined cake tin and bake for 15 minutes at Gas 5/375f /190c.
While that is happening (don't forget to put your timer on):
- Wash and dry the plums, cut them in ½ and remove the stones.
- In a polythene bag put the sugar, cinnamon and almonds.
- Throw the plums into the bag and shake well so the plums get a good coating of the mixture.
- When the 15 mins is up, open the oven door carefully and " throw " the plums onto the cake – spread them out as much as possible .
- Now bake the cake for another 30 minutes (or until it is cooked – skewer test ).
Note: If you use wholemeal flour add 1 level tsp of baking powder.
This is lovely served hot or cold with GreekYogurt and honey.
Filed under All Recipes, Fruit, Members Recipes, Plums, Vegetarian Recipes by 
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Comments on Plum Cake Recipe
Diana Barton @ 11:43 am
just made the plum cake, my husband and I have just tried it hot -mmmmmmmmmmmmmmm delish, now waiting for it to cool to see how that compares. I just have one grumble and that is I made this cake for visitors for tomorrow but now it seems that I have to make another one for them as we both been helping ourselves each time we find an excuse to go through the kitchen!!! so delicious. Thank you Diana
Lizzy @ 4:47 pm
Hi I'm new to this site. Can I used wild plums that are in my freezer? As there are a lot on the ground each day I could 'harvest' some more!!
Val @ 9:04 pm
I can't see why not!
Lizzy @ 11:23 pm
That's great! thanks
Patricia Stockham @ 11:11 am
Lizzy, I too am lucky enough to have a very old "wild" Plum Tree . They are too bitter to eat? Mine are, so I freeze mine & in the winter, on a cold & rainy day I defrost them in a colander (overnight) & make Wild Plum Jelly . I cook them untill soft, then rub them thru a nylon seive (much easier than stoning them) A pound of sugar to each "pint" of fruit cook again very slow at 1st, then bring to the boil (as all JAM ) & you have a wonderfull rich deep tasting plum conserve> ( I also make plum liquer, with them & I've just made plum chutney using 3 types of plums, ie sweet , wild & damson's. OH I always use fresh orange or lemon juice in all my preserves it helps jam to "set" & gives a sharp taste to chutney's & pickle's.
Jo @ 10:54 am
Can you freeze the cake once cooled was thinking of making a couple
Betty Sharp @ 7:47 pm
Fresh plum cake is superb, but I have 1 question for you. Can I freeze this cake?
Patricia Stockham @ 5:40 pm
Jo & Betty, I am not a " Freezer" type cooking lady , so I really am unable to say , in truth, but , if you have any of Mary Berry 's Cook Books, she is THE one I always check out , if ever I need help!! ( No cake ever last's long enough in our house , for me to be able to freeze anything!!)
Liddo @ 10:31 pm
Too much Lemon!! Will try again without.
Joanne @ 1:55 pm
I have picked some plums this morning they are only small but taste nice not very sweet but not bitter either. After searching the net for a recipe to use them in came accross this one as I had all the other ingredients in store cupboard thought I'd give it a go. It's in the oven as I type it smells absolutely gorgeous can't wait to try it. I've added a little twist though I prepared the fruit first and soaked them in a mixture of 2 tablespoons of dark rum and 1 of brown sugar, I drained them and dusted them in the bag with white sugar and cinnamon but no almonds.
steven sparkes @ 6:23 pm
Made this cake, just taken out of oven, added cream tasted exceptional
Jane Kerby @ 5:05 pm
This recipe sounds delicious but please can you tell me what size tin to use
Sue @ 7:38 am
Hi Patricia, I love the sound of your Plum Liquer, could you possibly post the recipe for this please as I have a glut of plums at the moment and have plenty of Jams, chutneys, cakes etc already and would like to try something new. Thanks, Sue
@Patricia Stockham:
sue t @ 1:52 pm
@Patricia Stockham:Hi can I have your recipe for plum liquer sounds great, I have so many plums I'm sick of making jam x
peter @ 7:32 pm
I haven't tried the cake yet, but looks and smells delicious! I think you should only cook it for 5 minutes at first, put the plums in and then cook it for 40 minutes. Before, I made a plum cake whith a simple sponge recipe and put the plums in without any cooking. That way the plums were more inside the cake. I baked it in a heart shaped tin, so it was hard to measure, but it was about 10cm x 10cm. Good luck to everybody making this recipe!