Traditional recipes

Plum cake recipe

Plum cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Plum cake

This is a recipe from my wonderful mother-in-law, who lives in Hamburg, Germany. It's more of a sweet tea bread but it tastes perfect, warm from the oven!

11 people made this

IngredientsServes: 12

  • 3 tablespoons dried active baking yeast
  • 125ml milk, warmed
  • pinch of salt
  • 450g (1 lb) plain flour
  • 2 eggs
  • 75g (2 1/2 oz) butter
  • pinch of salt
  • 75g (2 1/2 oz) caster sugar
  • 6 fresh ripe plums
  • 75g (2 1/2 oz) icing sugar
  • pinch of cinnamon

MethodPrep:1hr ›Cook:30min ›Ready in:1hr30min

  1. Dissolve yeast in warm milk and add 1 teaspoon sugar to get it started. Leave for 10 - 20 minutes, or until frothy.
  2. Preheat the oven to 180 C / Gas mark 4.
  3. Place all the other ingredients, except the plums, in a large bowl.
  4. Stir in yeast mixture and knead into a dough ball. Let it rise until doubled.
  5. In the meantime take the stones out of the plums, cut them in half and then make a small cut in the lower half of the halved plum.
  6. Knead the dough again and place in 23cm (9 in) baking tin. Arrange the plums so they are peeking out a little from the dough.
  7. Bake for 30 to 45 minutes, checking after 30 minutes to see if it is ready.
  8. Mix icing sugar with a pinch of cinnamon. Sprinkle it over the still hot plum cake right after it comes out of the oven. Serve slightly warm.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (4)

This was a divine plum cake, especially nice with tea.-30 Sep 2008

In reply to the question from cheeseblue. For fruits and nuts used in a recipe for cakes or bread, simply dredge them in flour before including into the batter mixture.That's all. 'nuf sed.plamuk aka travellingchef-01 Oct 2012

was ok, needed more flour, need to proof a second time when its in the tin before baking in the oven which was missed out. would work better with strong bread flour-03 Sep 2012

Plum Cake Recipe

Yes we need to add some spices for the plum cake recipe.In a blender add cinnamon stick, cloves, cardamom and also add some sugar to it and grind it to a fine powder. Refer note: 6 for the reason behind adding sugar. You can also use powdered spices if you have.

Step 6) Assembling:
After combining all the ingredients transfer it to a baking pan. I have used one 10 inch pan and greased the sides with butter and lined with a parchment paper. If you don't have 10 inch pan the use 2 medium sized pan and bake it for 40-50 minutes

Step 7) Baking Time and Temperature:

  • Preheat the oven to 350 Fahrenheit or 180 Celsius
  • Bake for 70-80 minutes ( for 10 inch pan)
  • 40-50 minutes if you use 2 medium sized pan.

  1. The longer you soak the dry fruits and nuts tastier the cake becomes.
  2. you can any fruits of your choice like prunes, dates, apricots etc..
  3. Black Raisins add more taste to the recipe so i prefer to add more black raisins than all other ingredients .You can also mix 1/2 cup of golden raisins to it.
  4. If you want to make the cake instantly then boil the dry fruits and the nuts along with the juice for 3-4 minutes and let it cool completely and then add it to the cake batter.
  5. Do not add cold water to the caramelized sugar syrup , if we add cold water then the sugar will crystallize and will take lot of time to get into the proper consistency, so use hot water to prevent sugar crystallization.
  6. If we grind only the spices we will not end up with fine powder (because of the less quantity) so add some sugar to it and grind the spices into a very fine powder.

  • For Soaking
  • 1.5 cup Black Raisins
  • 1 cup Cherry
  • 1 cup Fruit mix or Tutti frutti
  • 1 cup Mixed Nuts (cashews, almonds, walnuts)
  • 2 Cup Grape Juice or Rum
  • For Sugar Caramel
  • 1/2 cup Sugar
  • 1/4 cup Water
  • 1/2 cup Boiling Water
  • Spices
  • 1 inch Cinnamon
  • 4 Cloves
  • 3 Cardamom
  • For Cake Batter
  • 2 cup All purpose flour / Maida
  • 2 cup Sugar
  • 1 cup Melted Butter
  • 5 Eggs
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  1. Soak dry fruits and nuts in grape juice for minimum 1 day
  2. make sugar caramel
  3. powder the spices
  4. mix the wet ingredients
  5. add the dry ingredients and the soaked fruits
  6. Bake it at 350 F or 180 C for 70-80 minutes
  7. Plum cake is ready to be served

About Angela Steffi

Overnight Plum Cake

Adjust Servings Here: 24 slices

Equipment /Tools


  • 500 grams ( 2.2 cups ) Butter
  • 450 grams ( 2.25 cups ) Sugar fine or castor
  • 10 Eggs large
  • 200 grams ( 0.85 cups ) Semolina Sujee
  • 250 grams ( 2 cups ) All-purpose flour maida
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • 250 grams ( 1.52 cups ) Plums dried - roughly chopped
  • 200 grams ( 2.08 cups ) Mixed peel preserved - chopped fine
  • 250 grams ( 1.94 cups ) Cashew nuts finely chopped or grated
  • 2 tsp Vanilla extract
  • ½ tsp Salt

Optional ingredients

  • ¼ tsp Almond extract
  • ¼ tsp Cinnamon powder dalchini
  • ¼ tsp Cardamom powder elichi
  • ¼ tsp Nutmeg grated (jailfal)


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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Plum Cake

When it comes to summertime desserts, plums often get overshadowed by their fellow pitted fruit, the peach, but this delicious cake makes them the star of the show. With texture similar to that of a coffee cake, this dense cake is extra-moist because the baked plums become jammy and soft. Sprinkled almonds on top add just the right amount of crunch to every bite of this Plum Cake. The plums add a fruity brightness to the cake, which pairs well with the buttery vanilla batter. This beautiful cake would pair wonderfully with a cup of coffee or tea at brunch, but our Test Kitchen professionals said it&rsquos &ldquosure to impress&rdquo at any time. One of the most important things to consider when you make this Plum Cake is the size of the plums. Our Test Kitchen recommends small plums, but even more important than the size is the weight. Be sure to weigh your plums before slicing for the most accurate result. When cutting the plums, stick to the ¼-in.-thick slicing recommendations if the slices are too thick, they&rsquoll sink to the bottom of the cake, and it won&rsquot cook evenly. Follow the Test Kitchen&rsquos instructions to cover the Plum Cake with foil during the cooking process to prevent over-browning. Swap out your usual coffee cake for this fresh Plum Cake&mdashyour family will thank you.

Plum Upside-Down Cake

Preheat the oven to 350°. In a small saucepan, combine the sugar and water and bring to a boil without stirring. Cook over high heat, washing down the side of the saucepan with a wet pastry brush, until an amber-colored caramel forms, 5 to 7 minutes. Remove from the heat and whisk in the butter. Immediately pour the caramel into a 9-inch (2 inches deep) metal cake pan. Carefully arrange the plum wedges in the caramel in concentric circles.

In a small bowl, whisk the crème fraîche with the milk and vanilla. In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda and salt. At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute scrape down the side of the bowl. At medium speed, beat in the crème fraîche mixture until smooth, about 30 seconds. Scrape the batter over the plums and gently spread in an even layer.

Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. Let cool in the pan on a rack for 30 minutes, then invert the cake onto a serving plate. Cut into wedges and serve warm or at room temperature with whipped cream.

Ingredients of Rich Plum Cake

  • 100 gm sugar
  • 2 egg
  • 2 drops vanilla essence
  • 1 teaspoon dry yeast
  • 120 gm flour
  • 120 gm butter
  • 5 gm baking powder
  • 1 large baking tin
  • 80 gm raisins
  • 30 gm walnuts
  • 40 gm chopped dried figs
  • 150 ml red wine
  • 100 ml beer
  • 30 gm chopped cashews
  • 120 gm tutti-frutti
  • 40 gm chopped black dates
  • 100 ml black rum
  • 1 egg whites
  • 150 gm icing sugar

How to make Rich Plum Cake

Step 1 Chop and soak the nuts

Cut the figs, dates and cashew nuts into small pieces, and soak them along with the raisins and tutti-fruity in the rum, red wine and beer (this is normally done 20-25 days in advance so that the dry fruits absorbs all the spirits). Also, soak dry yeast in water for 2-3 hours before the preparation of cake.

Step 2 Prepare the batter

Mix the butter and sugar along and beat the vanilla essence in it. Add in the eggs gradually to the vanilla essence mixture and mixing all the while. Then fold in the flour sifted with baking powder and mix in all the soaked ingredients.

Step 3 Prepare a baking tin

Grease a 1 kg baking tin with butter and sprinkle a little flour on the surface. Then place a sheet of paraffin paper on the bottom, and pour the cake batter into the tin. Bake the cake at 160 degree Celsius for about 20-25 minutes. Take out the cake from the mould and leave aside to cool it down.

Step 4 Prepare the icing

For the royal icing, make sure the egg whites are at room temperature before beginning. In a clean and dry bowl, place the egg whites, powdered sugar, and yeast. Using a hand whisk, beat all together on low speed until combined. Then stop the whisk and scrape down the sides of the bowl. Now, beat the mixture on medium speed until it turns very thick, shiny, stiff and white. The whole process should take not more than 7-10 minutes.

Step 5 Pour the icing

Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point. Pour the icing on the cake and leave it to dry.

Step 6 Decorate as per your wish

If you want to add any decorative pieces to your cake, do that before the icing dries.

Step 7 Your cake is ready

Your Rich Plum Cake is ready to be served. Do try this recipe, rate it and let us know in the comments how it turned out to be.

Ingredients of Plum Cake

  • 250 gm refined flour
  • 150 gm brown sugar
  • 30 gm almonds
  • 30 gm walnuts
  • 1/4 cup milk
  • 150 gm unsalted butter
  • 1 teaspoon powdered cinnamon
  • 100 gm prunes
  • 5 drop vanilla essence
  • 2 teaspoon baking powder
  • 3 egg

How to make Plum Cake

Step 1 Sieve the flour and baking powder

Take a large bowl and sieve together the flour and the baking powder. Keep aside. Now, in another bowl, mix together the brown sugar and butter until the sugar dissolves completely. Take the help of an electric blender.

Step 2 Prepare the cake batter and let it rest for 10 minutes

Now, break the eggs and add them one by one. Keep beating the mixture until it is light and frothy. Gradually add the flour to this egg-butter and sugar mixture spoon by spoon so that no lumps are formed. Keep stirring to attain a smooth mixture. Add the milk and the vanilla essence and mix well. Add cinnamon powder and blend again. Allow the batter to rest for 10 minutes.

Step 3 Chop the nuts for the cake

Meanwhile, chop the nuts and the prunes finely. Mix in the batter and beat well. Reserve some nuts that you can put on top of the cake. Now, preheat the oven at 180 degrees for 15 minutes. Prepare a baking tray by lining it with butter paper. Grease it with oil or butter and dust some flour. Pour the batter in it.

Step 4 Bake the cake for one hour

Bake the cake at 180 degrees Celsius for one hour or at 200 degrees Celsius for 45 minutes. The temperature mostly depends on the type of oven you have. Insert a skewer in the cake to check if it is ready. If it comes out clean, take out the cake and place it on a wire rack to cool.

Step 5 Slice and serve the plum cake!

Carefully take the cake out from the baking tray. Slice it and serve with tea, coffee or with an assortment of snacks. This cake also goes well with vanilla ice-cream. You can also make a quick icing by beating together one cup icing sugar and one cup unsalted butter. Mix vigorously, until the mixture becomes creamy. Put it in the fridge for one hour. Now put it in the piping bag and use it to decorate the cake. If you want your icing to be colourful, you can divide this butter-sugar mixture into two parts and then add the two colours of your choice in both the parts. Put them in separate icing bags and use them to jazz up your cake. You can also use gems or chocolate chips to decorate your Christmas Plum Cake.

Kerala Fruit Cake Recipe

  • Author: nags
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: One 6 " cake 1 x
  • Category: Cake
  • Cuisine: Indian


Kerala Christmas Fruit Cake Recipe Makes one 6″ cake Recipe adapted from Omana Paul


  • 1 cup plain flour
  • 1/2 cup chopped cashew nuts
  • 1/4 cup black raisins
  • 1/2 cup mixed dry fruits (dates, cherries, orange peels, etc)
  • 1/2 cup white sugar (for sugar syrup)
  • 3/4 cup white sugar (for cake batter)
  • 2/3 cup unsalted butter, at room temperature
  • 3 eggs
  • 1/2 tsp cinnamon powder
  • 1/4 tsp clove powder (see notes)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • A pinch of salt


  1. In a pan on medium heat, melt 1/2 cup sugar slowly.
  2. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don’t let it burn.
  3. Turn off heat and add about 1/4 cup water. The sugar will harden.
  4. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve.
  5. This will take around 10 mins.
  6. Let this cool and set aside.
  7. Pre-heat oven to 350F / 180C.
  8. Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don’t sink to the bottom of the batter while baking. Set aside.
  9. Mix the remaining flour and baking powder, spices, and salt until well combined.
  10. Beat the butter and 3/4 cup sugar until fluffy – about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
  11. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
  12. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs.
  13. Start checking from 45 mins to see if the cake is done.
  14. The top will look like it’s overdone but don’t worry, make sure the inside is also completely cooked.
  15. Dust with icing sugar when the cake is completely cooled

Did you make this recipe?

Step by Step Kerala Plum Cake / Christmas Fruit Cake Recipe

This Kerala plum cake recipe requires you to caramelise sugar into a thick sugar syrup. Don’t be like me and worry about it, it’s really not that hard, you just need to be careful while doing it.

In a pan on medium heat, melt 1/2 cup sugar slowly.It will first melt and then turn into a dark brown syrup. Keep stirring and let it turn a deep dark caramel colour. Don’t let it burn.In the pic above, the sugar is just starting to melt along the sides. Gently stir to get it going.More of the sugar is now melting and you should start getting the smell of caramel at this stage. Stir occasionally and keep heating.When it reaches the stage as shown in the above picture, you are ready to move on to the next step.Turn off heat and add 1/4 cup water to the sugar syrup. The syrup will harden a bit and sizzle. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve.This will take around 10 mins and the mixture will foam and bubble a bit. Once all the sugar crystals are dissolved and you get a smooth syrup, turn off heat. Set aside and let this mixture cool while you proceed with the preparation of the fruit cake.Set the oven to pre heat at 350F / 180C.
Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don’t sink to the bottom of the batter while baking. Set aside.
Mix the remaining flour with baking powder, spices, and salt until well combined.

Mix the butter and 3/4 cup sugar until soft – about 5-6 mins by hand, 2 mins with an electric beater.

Add vanilla and mix until combined.

Next, add 1 egg and beat well until incorporated.Then add 1/3 of the flour mixture and fold gently. Likewise, alternate between the eggs and flour mixture until they are used up. Add the cooled sugar syrup and dredged fruits and gently fold in. Grease a 6″ cake pan generously with butterPour batter into the cake pan and smooth the top gently if unevenBake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins in case your oven bakes the cake faster.The top may look like it’s overdone but don’t worry about that, it’s just the sugar syrup giving the cake crumb a darker colour. Make sure the inside is also completely cooked before you take the cake out of the oven.Typically these are not frosted so just dust the Kerala plum cake with icing sugar when the cake is completely cooled and store in airtight containers in room temperature for up to three days.

  • The amount of fruits and what type you want to use is entirely up to you. I’d recommend to use orange peels if you can because it enhances the flavour a lot. I have also made this cake just with cashew nuts and dates with some raisins and that’s worked really well too
  • If you plan to ice the cake, reduce sugar by 1/3 cup. This cake is sweet enough on its own.
  • I have updated the recipe with cinnamon powder and clove powder I bought readymade but you can also powder together 1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg to add to the cake if you have the whole spices handy
  • I adjusted the amount of sugar from my original recipe since I found the cake too sweet but if you tried my original recipe and liked it in the past, the measurement for sugar used was 1/2 cup sugar for the syrup and 1 cup in the batter. I have now adjusted it to 3/4 cup for the batter.
  • What is Kerala plum cake? I get this question a lot especially why this cake is called “plum cake” if there are no plums in the cake. Well, I am not entirely sure either but fruit cake is called plum cake in Kerala and maybe traditionally it always involved plums and the recipe has evolved.
  • If you don’t want to make the sugar syrup for Christmas cake from scratch, you can buy treacle from stores. It’s a thick sugar syrup that may also include molasses. Use 1/4 cup in place of the sugar syrup in this recipe.
  • You can replace the cashew nuts with almonds or walnuts too but personally I love cashew nuts in fruit cake.
  • The cake will be a bit tough to unmould if you don’t grease the cake pan generously

For Christmas fruit cake / Kerala plum cake recipe in Malayalam, Hindi, Tamil, etc please use the Google translate button in the sidebar.


There are many different types of plums. Wikipedia tells us that it may have been one of the forest fruits cultivated by humans. I tend to think of plums as very British and I tend to use locally harvested but the biggest producer of plums is China.

Plums have many health properties. They are renowned for their fibre content – especially in their dried form as prunes. They are also high in vitamin C. They are low GI and are even said to lower cholesterol and blood sugar (but possibly not when eaten in a cake!) They are of course at their healthiest when eaten just as nature provided them.

I also looked up why Christmas pudding is often called plum pudding and discovered it is because the Victorians used to call raisins plums. I guess it must be the association with dried fruit as in prunes being a bit like really large raisins (I am of course guessing here)

Plum Cake Recipe

While that is happening (don’t forget to put your timer on):

  1. Wash and dry the plums, cut them in ½ and remove the stones.
  2. In a polythene bag put the sugar, cinnamon and almonds.
  3. Throw the plums into the bag and shake well so the plums get a good coating of the mixture.
  4. 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 .
  5. 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 Greek Yogurt and honey.

17 comments on &ldquo Plum Cake Recipe &rdquo

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

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!!

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.

Can you freeze the cake once cooled was thinking of making a couple

Fresh plum cake is superb, but I have 1 question for you. Can I freeze this cake?

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!!)

Too much Lemon!! Will try again without.

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.

Made this cake, just taken out of oven, added cream tasted exceptional

This recipe sounds delicious but please can you tell me what size tin to use

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:

@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

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!

I have just joined this site as given kilos of plums and promised to present something nice. Hence I found this site.
I too would love the recipe for the liqueur. Also loved Joanne’s twist of adding rum ect .

Lovely cake. Worked perfectly with the specified timings using a 20cm round tin on 170C fan. Had no ground almonds and so omitted but next time will try with the almonds. Great to find this website with wonderful recipes.