Plum Butter Cake

    45 minutes

    This sweet and light butter cake is dotted with plums. The plums can be substituted for apricots or small peaches; it is a good way to use up old fruit.

    4 people made this

    Serves: 4 

    • 180g softened butter
    • 160g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 230g plain flour
    • 1 pinch baking powder
    • 1 pinch salt, to taste
    • 10 plums, halved and stone removed

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cream the butter and sugar together then add the eggs one at a time beating after each one.
    2. Add the vanilla and almond essence.
    3. Sift the flour, baking powder and salt then fold into the mixture.
    4. Spoon into a large shallow buttered tin. Place the halved stoned fruit on the top ensuring there is space between the fruit for the sponge to rise.
    5. Bake in the middle of the oven for about 30 minutes or until the sponge is cooked. The fruit should just be releasing its juices.

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    Reviews in English (2)


    The cake was beautiful.. Took slightly longer to cook than recipe. Sadly my plums started to go off before all slices gone. Perhaps it should be stored in the fridge?  -  03 Sep 2010  (Review from Allrecipes UK & Ireland)


    What heat is the oven for this cake? If there was a temperature then Im sure the cake would be so good.  -  24 Jan 2012  (Review from Allrecipes UK & Ireland)