Menu
Glazed plum cake

Glazed plum cake

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Ready in about 1 1/2 hrs plus cooling time

Easy

Cuts into 12 slices
This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make

Nutrition and extra info

  • Freezable

Nutrition nutrition per slice

  • kcalories338
  • fat20g
  • saturates10g
  • carbs36g
  • sugars17g
  • fibre2g
  • protein5g
  • salt0.52g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g softened butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 red or purple plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 140g golden caster sugar, plus 1 extra tbsp
  • 3 egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • grated zest 1 large lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 175g self-raising flour
  • 6 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g blanched almond, chopped (the pieces should be quite big)

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 6 heaped tbsp redcurrant or plum jelly

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 2 tbsp cassis (blackcurrant liqueur) or port

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.

  2. Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.

  3. Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.

  4. Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.

  5. Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (13)

superscrumptious's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this fabulously easy plum cake with my 5 year old grandson. We cheated and used the all-in-one method - quick whizz and you're there! We also used flaked almonds.
I have now made the cake three times - we have a plum glut- and the last time some of the plums sank through the cake, which actually made it even more delicious.

rachsgoodfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

marambert's picture

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.

despinamina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sylveb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lorrsmac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

philinbrighton's picture

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

antrang's picture

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.

ruthgaiarae's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

paradisehouse's picture

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

lalybaba's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

deniseperry's picture

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

juliev83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.