Plum Cake is one of those recipes that fills your kitchen with warmth and makes your home smell like a bakery. Despite the name, you will not find fresh plums here. Instead, this cake gets its character from a mix of dried fruits, nuts, and a good pour of caramel syrup that adds depth and color.
The batter is sturdy enough to hold all those chunky add ins, and the two stage baking method ensures the center cooks through without overbrowning the edges. I usually make this a day before I need it because the flavors settle and the crumb becomes even more tender after resting.
About the Recipe
This recipe is worth trying because it delivers a bakery style cake without complicated steps. The ingredient list looks long, but most of it involves mixing and folding rather than precise technique. The caramel syrup does most of the heavy lifting when it comes to flavor, giving the cake a subtle molasses note that pairs beautifully with the dried fruits.
You do not need special equipment, just a sturdy bowl and a reliable oven. The cake keeps well for up to a week when stored properly, which makes it practical for meal prep or gifting during festivals and celebrations.
Why you will love this recipe
The texture of this cake is what makes it memorable. It is dense but not heavy, with a moist crumb that does not fall apart when you slice it. The combination of brown sugar and caramel syrup creates a gentle sweetness that does not overpower the fruit and nut flavors. Every bite offers a little surprise, whether it is a chewy raisin or a crunchy cashew.
The baking process is forgiving, and the two temperature method helps avoid common pitfalls like a raw center or burnt edges. I appreciate how the cake tastes even better on the second day, when the flavors have had time to meld together.
Cooking Tips
Make sure your butter is at room temperature before you start mixing. Cold butter will not blend smoothly with the sugar, and you will end up with lumps. Chop the fruits and nuts into small, even pieces so they distribute evenly throughout the batter. When you fold in the maida mixture, do it gently and stop as soon as everything is combined.
Overmixing can make the cake tough. Check the cake at the 20 minute mark by inserting a skewer into the center. If it comes out with wet batter, continue baking at the lower temperature.
Serving and Storing Suggestions
This recipe yields about 12 to 14 slices depending on how thick you cut them. Prep time is around 20 minutes, and total baking time is 30 minutes. Serve the cake at room temperature with a cup of tea or coffee. It also pairs well with a dollop of whipped cream if you want something richer.
Store slices in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks. You can also wrap individual slices in parchment paper and freeze them for up to a month.
Similar Recipes
- Traditional Fruit Cake
- Christmas Cake with Brandy
- Eggless Tutti Frutti Cake
- Caramel Walnut Loaf
Nutrient Benefits
This cake provides a good amount of energy from carbohydrates and fats, which makes it a satisfying treat when you need a pick me up. The eggs contribute protein, while the nuts add healthy fats and a bit of fiber. Raisins and orange peel offer small amounts of vitamins and minerals, including potassium and vitamin C. Because the recipe uses a fair amount of sugar and butter, it is best enjoyed in moderation as an occasional indulgence rather than an everyday snack.
Plum Cake
Ingredients
- 500 g Maida (Plain Flour) Plain Flour
- 500 g Butter
- 600 to 650 g Sugar powdered
- 10 to 12 Small Eggs well beaten
- 200 g Brown Sugar
- 1 1/2 cup Caramel Syrup available in supermarkets
- 100 g Raisins
- 100 g Orange Peel
- 4 tsp Baking Powder
- 100 g Tutti Frutti
- 100 g Cashew Nuts
Instructions
- Sieve together the maida and baking powder well.
- Mix the sugar and butter in a bowl. Beat well.
- Finely chop the raisins, tutti frutti, cashew nuts and orange peel.
- Add them to the maida and mix.
- Add the brown sugar to the butter-sugar mixture.
- Pour the caramel syrup to the sugar mixture and beat well.
- Add the eggs and mix well.
- Gradually add the maida mixture and mix well.
- Pour this into a greased cake tin.
- Place it in a preheated oven at 180C and bake for 20 minutes.
- Reduce the temperature to 160C and bake for another 10 minutes.
- Remove the cake tin and cool for 10 minutes on a wire rack.
- Remove the cake and allow it to cool completely.
- Slice and serve or store it in a clean, airtight container.
Recipe Video
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Frequently Asked Questions
Can I reduce the sugar in this recipe?
You can cut the powdered sugar by about 100 grams if you prefer a less sweet cake. Keep the brown sugar as is because it adds moisture and flavor beyond just sweetness.
What can I use instead of caramel syrup?
You can substitute with golden syrup or honey, though the flavor will change slightly. If you cannot find caramel syrup, mix two tablespoons of molasses with one cup of honey as an alternative.
Why does the recipe call for two different oven temperatures?
The higher temperature sets the structure and gives the cake a nice rise, while the lower temperature ensures the center cooks through without burning the outside.
Can I make this cake without eggs?
Eggs provide structure and moisture in this recipe, so replacing them is tricky. You could try using a commercial egg replacer or flax eggs, but the texture will be different and the cake may not rise as much.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few dry crumbs, the cake is ready. If you see wet batter, bake for another five minutes and check again.
6 comments
Loved your (vanilla) sponge cake recipe.
I wanted to try your plum cake, but for 500 grams of maida, worried the 10-12 eggs will make the cake too eggy (smelling).
I find even avoiding recipes that have 3-4 eggs for the same reason.
Please suggest an alternative?:) thanks a lot!
Hi Priya,
Thank you.
You could try these eggless cakes
https://www.awesomecuisine.com/recipes/1481/eggless-sponge-cake.html
https://www.awesomecuisine.com/recipes/5349/eggless-chocolate-cake.html
https://www.awesomecuisine.com/recipes/18228/eggless-almond-cherry-cake.html
Hello, You have some interesting resciepes. Can I have some really delicious vegetarian cakes-no eggs recepies? Or some egg substitute.
Thank you for providing your recepies to us.
Regards,
Ousha
Hai
Always I like your recipes and very often cook also.it is very easy to follow when I am throwing parties
Regards
Leela
Hai
Let me ask you for plum cake 10 to 12 eggs will be more or not.is it a small eggs or .
I wanted to make this. Will you guide me
Mrs l manilal
It is small eggs and not large ones.