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Plum Cake

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Adjust Servings:
3 eggs
1/2 cup butter – softened
1/2 cup white sugar
1 tsp lemon zest
1 cup all-purpose flour
1/2 tsp baking powder
1 1/4 cups plums – pitted and quartered

Nutritional information

27.6 g
4.3 g
13.6 g
139 mg
100 mg

Plum Cake

  • Eggetarian
    • 1 hr
    • Serves 8
    • Medium



    Plum cakes are the best type of dessert to eat if you’re already bordering on being full. They are significantly less filling than some other cakes like the all too delectable German chocolate cake. It uses fresh plums which also makes the cake great for making during plum season when you have too many plums in your backyard. This is also a great option for tea time; a slice or two will only serve to enhance your tea time experience. Perfect for snacking, this cake can also be made easily during celebrations and festivities.

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    How to make Plum Cake

    • Preheat oven to 375 °
    • Grease and flour one 9-inch tube pan.
    • Separate the eggs.
    • Beat the egg whites in a small bowl until stiff peaks form.
      • Set aside.
    • Cream the sugar and butter in a small bowl.
    • Beat in the lemon zest and egg yolks.
    • Stir together the baking powder and flour.
      • Blend the flour mixture into the creamed mixture.
      • Gently fold in the egg whites.
    • Spread the batter evenly into the prepared pan.
      • Note: There should be only a little over an inch of batter.
    • Arrange the plums, attractively over the batter, skin side down.
    • Bake in preheated oven until a tester inserted in the center comes out clean.
    • Transfer to a cooling rack and let cool before serving.


    There are two primary types of plums: European plums and Japanese plums.

    Gabriela Diaz

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