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I made it!
6 people made this
About this recipe:
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!
3 tablespoons dried active baking yeast
125ml milk, warmed
pinch of salt
450g (1 lb) plain flour
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
1 hr › Cook:
30 min › Ready in:
1 hr 30 min
Dissolve yeast in warm milk and add 1 teaspoon sugar to get it started. Leave for 10 - 20 minutes, or until frothy.
Preheat the oven to 180 C / Gas mark 4.
Place all the other ingredients, except the plums, in a large bowl.
Stir in yeast mixture and knead into a dough ball. Let it rise until doubled.
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.
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.
Bake for 30 to 45 minutes, checking after 30 minutes to see if it is ready.
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.
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
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