Plum cake

    1 hour 30 min

    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

    Serves: 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

    Prep: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.

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    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