Glazed plum cake

Glazed plum cake

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(11 ratings)

Ready in about 1 1/2 hrs plus cooling time


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

  • kcal338
  • fat20g
  • saturates10g
  • carbs36g
  • sugars17g
  • fibre2g
  • protein5g
  • salt0.52g
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  • 200g softened butter, plus extra for greasing



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

  • 8 red or purple plum



    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



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

  • grated zest 1 large lemon



    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



    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)


    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



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

  • 2 tbsp cassis (blackcurrant liqueur) or port

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  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).

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Comments (13)

superscrumptious's picture

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

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

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

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.

raincloud_'s picture

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

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

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

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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