Glazed plum cake

Glazed plum cake

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(12 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 a dairy product made from separating whole milk or cream into fat and…

  • 8 red or purple plums



    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 eggs, 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…

  • 175g self-raising flour
  • 6 tbsp milk



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

  • 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


  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, questions and tips

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9th Sep, 2009
I might try this today - it sounds a lot of butter to not very much flour though. Is the cake part OK ?
15th Sep, 2008
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.
12th Feb, 2008
The plums also disappeared partly into the cake when I made this but still impressive and tasted as good as it looked.
8th Nov, 2007
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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