Glazed plum cake

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• Julie

  08 November 2007

  Julie rated and commented on this recipe

  

  The cake mix rose above the plums (or maybe the plums sank!) so it didn't look as stunning as the photo - but it still tasted really good and disappeared very quickly.

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• Denise Perry

  12 February 2008

  Denise Perry commented on this recipe

  The plums also disappeared partly into the cake when I made this but still impressive and tasted as good as it looked.

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• lalybaba

  15 September 2008

  lalybaba rated and commented on this recipe

  

  I've made this several times over the last two summers I usually used ground almonds instead of chopped and either peaches or nectarines as I'm not a big plum fan. I've discovered that the more fruit I put on top and the more I overlap slices the less the fruit sinks into the cake.

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• Val

  09 September 2009

  Val commented on this recipe

  I might try this today - it sounds a lot of butter to not very much flour though. Is the cake part OK ?

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• Ruth_gaia

  21 September 2010

  Ruth_gaia rated and commented on this recipe

  

  My cake mix also rose over the plums despite putting a large amount of fruit on it. I found that the cake did not cook in the middle well and I had to break it up a bit and bake for another 20 mins however this may be my oven!? I found the cake part a little heavy but the glaze was amazing! I added more cut plums to the glaze to bulk it up, compensating for the sunken fruit by adding more to the top. Wonderful cake all round, I would cook it for a special occasion and hopefully my baking skills will improve!

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• Antonella

  03 August 2011

  Antonella commented on this recipe

  Made this at the weekend. Everyone who tried it loved it and I was happy with my first attempt, it looked great! Tip: my husband suffers from a nut allergy so, used rich tea biscuits (broken up with a rolling pin) instead of almonds. The cake came out v moist.

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• Philippa

  01 October 2011

  Philippa commented on this recipe

  Could you make this like a pinapple updside down cake to avoid the plums sinking?

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• Lorraine

  12 October 2011

  Lorraine rated and commented on this recipe

  

  I brought the cake into work and everyone who had a piece came to tell me how nice it was. I thought it was OK, I liked the almondy sponge but I thought the glaze was a bit too sweet for my taste.

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• Maternal Fugg

  11 December 2011

  Maternal Fugg rated and commented on this recipe

  

  Have just eaten this cake - it was delicious. I froze the cake without the glaze and served it slightly warm. Definitely will be making it again.

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• Despina

  02 April 2012

  Despina rated and commented on this recipe

  

  It was a winner! I made this for a dinner party over the weekend with clotted cream and it went down a treat. I even made up doggy bags for my guests to take home

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• margaret

  02 May 2012

  margaret commented on this recipe

  I made this with a bag of mirabelle plums from the freezer. I read the comments about the fruit sinking so I kept some plums back and cooked them in a pan with some sugar I then put them on the top when the cake was cooked. A lovely moist cake that was well received.

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• luv2bake

  12 November 2012

  luv2bake rated and commented on this recipe

  

  I made this on saturday and having read the reviews about the sponge rising above the plums I put the plums in a layer on the bottom of the tin and the sponge on top and it worked brilliantly. I didn't have any blanched almonds so used ground and it was absolutely delicious. Very easy and impressive looking will definitely make it again. Everybody had second helpings!

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Ingredients

• 200g softened butter , plus extra for greasing
• 8 red or purple plums
• 140g golden caster sugar , plus 1 extra tbsp
• 3 eggs , lightly beaten
• grated zest 1 large lemon
• 175g self-raising flour
• 6 tbsp milk
• 85g blanched almonds , chopped (the pieces should be quite big)
• 6 heaped tbsp redcurrant or plum jelly
• 2 tbsp cassis (blackcurrant liqueur) or port

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

READY IN ABOUT 1 1/2 HRS PLUS COOLING TIME

Ingredients

• 200g softened butter , plus extra for greasing
• 8 red or purple plums
• 140g golden caster sugar , plus 1 extra tbsp
• 3 eggs , lightly beaten
• grated zest 1 large lemon
• 175g self-raising flour
• 6 tbsp milk
• 85g blanched almonds , chopped (the pieces should be quite big)
• 6 heaped tbsp redcurrant or plum jelly
• 2 tbsp cassis (blackcurrant liqueur) or port

Nutrition per slice

338 kcalories, protein 5g, carbohydrate 36g, fat 20 g, saturated fat 10g, fibre 2g, sugar 17g, salt 0.52 g

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