Plum Cake

Plum Cake

36 Reviews 6 Pics
Carol
Recipe by  Carol

“This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch tube pan

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 inch tube pan.
  2. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
  3. In a large bowl, cream the butter or margarine with the sugar. Beat in the egg yolks and the lemon zest.
  4. Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
  5. Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Share It

Reviews (36)

Rate This Recipe
Patricia
49

Patricia

Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanilla ice cream. Here are some tiny changes I made: 4 eggs instead of 3, because I had one leftover, light brown sugar instead of white sugar, I added some spices like cinnamon, nutmeg and 1 tsp. vanilla. I mixed the lemon zest with the plums instead and coated them with a little bit brown sugar, which made them sweeter and look glossy at the end. I didn't know what a tube pan was, so I used my pie form. It looked pretty (rustic) and I will definetly make it again in the next days, but with asian pears. I will report on how it turned out. Hope that helped. :) Update: I did make a cake with asian pears but I used a new recipe for a walnut pie crust (interesting recipe). Just wanted to let you know that the pears baked beautifully, in case you were curious. I was very surprised how firm they stayed. I expected them to turn out soft and soggy because of their high water content. The flavor was mild.

BANDORA
22

BANDORA

I added a struesel topping and added cinnamon and nutmeg to the batter. there was only one problem - I only made one!!!! Everyone loved it and wanted me to make another!!!

CAROLYN T.
20

CAROLYN T.

One of my husband's favorite food. I too added sugar on top of the cake to add sweetness (brown sugar). I don't have to worry about refridgerating this cake, it's gone in a flash!

More Reviews

Similar Recipes

Plum Blueberry Upside Down Cake
(238)

Plum Blueberry Upside Down Cake

Plum Custard Kuchen
(27)

Plum Custard Kuchen

Chocolate Plum Pudding Cake
(15)

Chocolate Plum Pudding Cake

Chocolate Plum Pudding Cake
(8)

Chocolate Plum Pudding Cake

Plum Good Cake
(7)

Plum Good Cake

Drozdzowka (Polish Yeast Plum Cake)
(3)

Drozdzowka (Polish Yeast Plum Cake)

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 164 cal
  • 8%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Plum Blueberry Upside Down Cake

>

next recipe:

Simnel Cake