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My review
Plum Cake
Carol
"This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated."
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Ingredients
1 h servings 246Original recipe yields 8 servings (1 9-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
- In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
- Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
- Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
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Reviews
Read all reviews 4865 Ratings
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Most helpful positive review
9/22/2004
Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanill...
Most helpful critical review
3/30/2008
I'm not sure why this is getting such rave reviews. No one in my house really liked this much. Maybe if you put in other fruits in addition to plums it would be better. I made it just as dire...
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9/22/2004
Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanill...
9/15/2001
One of my husband's favorite food. I too added sugar on top of the cake to add sweetness (brown sugar). I don't have to worry about refridgerating this cake, it's gone in a flash!
7/4/2010
I added a struesel topping and added cinnamon and nutmeg to the batter. there was only one problem - I only made one!!!! Everyone loved it and wanted me to make another!!!
7/11/2000
The cake is very good although I usually don't make recipes that reuire stiffening egg whites. The cake is light and sweet, not heavy. However, the skins on my plums are sour and I need to s...
6/27/2011
Very good cake! Reminds me a lot of my Mom's Pflaumenkuchen. I made it in a springform pan and sprinkled some cinnamon on the batter before laying the plums on their sides. Right before I put ...
7/30/2004
This cake is so yummy and light. It's perfect for a summer evening. My husband LOVED it and he doesn't usually care for desserts. The only change I made was to include some brown sugar with the ...
3/30/2008
I'm not sure why this is getting such rave reviews. No one in my house really liked this much. Maybe if you put in other fruits in addition to plums it would be better. I made it just as dire...
3/24/2009
Great recipe! My husband and toddler both loved it. It'd be great with vanilla ice-cream because it isn't too sweet. I used an electric hand mixer to beat the eggs (very easy) and baked it a reg...
2/27/2007
This cake is delicious! I used a bread pan, as I didn't have a round cake pan, and it came out lovely. It may not appear to pretty on top, but the combination of sweet, juicy plums with the cake...