Plum cake
From Recipes-Wiki
| Plum cake | |
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| Quantities for: | 20 portions |
| Time: | preparation 20 min baking 50 min |
| Difficulty: | 
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Plum cake is a traditional cake from Westfalia (Germany) baked in an oven tray. Instead of using a yeast dough, which is customary for this type of cake in Germany, my grandmother used a dough with self raising flour (flour baking powder). The authors mother brought this recipe to Australia, where he grew up. This juicy plum cake is delicious with Whipped cream.
Ingredients
- 180 g butter
- 180 g sugar
- 4–5 eggs depending on size
- 400 g self raising flour or 400 g plain flour 25 g baking powder
- 8 g (1 packet) vanilla sugar or 5 drops vanilla essence
- 2 tbsp. rum
- approx. 1/8 l milk
- 2 kg damson plum (german: Zwetschgen)
- 100 g sugar to sprinkle on the baked cake
Utensils
- 1 bowl
- 1 baking tray approx. 3 cm deep.
Preparation
- Soften the butter for 30 seconds in a microwave (optional).
- Mix butter and sugar thoroughly with a mixer.
- Add the eggs and mix until the mixture starts to froth - this helps to make the cake light.
- Stir in half the flour, the vanilla sugar or essence (and the baking powder unless you are using selfraising flour).
- Stir in the rest of the flour - the mixture will then be quite stiff.
- Add the rum and half the milk and stir - add milk until the dough is smooth and spreadable.
- Spread the dough evenly in the buttered baking tray.
- Pit the plums. Cut them into halves.
In Germany you get a machine which pits the plums and cuts them into connected quarters. - Distribute the plums on the dough. For best results they should stand at about 45 degrees.
Baking
- Bake in the centre of the oven for 50 - 60 minutes at 175°C (350°F) with hot air or at 190°C (375°F) with lower/upper element.
The cake is finished when the dough between the fruit is a golden brown colour. - Immediately sprinkle the cake liberally with sugar.
Trimmings
Alternatives
- This cake can also be covered with apple slices.
