“A European type cake. Looks elegant but is quite easy to make. I have only used the Italian prune plums, don't know if other plums would be as good. I use a splash of Cassis in the fruit but Zaar wouldn't recognize Cassis; that's a plum liqueur. Once a friend gave me a small bottle of Slivovitz; that was even better than the Cassis. A little whipped cream would go well with this. Best eaten the same day made as it gets very moist. Yes, it's from my "Olde" stash of recipes! I've been making this for years.”

Ingredients Nutrition


  1. Several hours (or even a short time) before baking, layer plums in a dish. Sprinkle with 1/4 c sugar and let stand, turning frequently. (Can add a small splash of cassis for good taste. Yum).
  2. For the cake, combine another 1/4 c sugar and melted butter in a bowl and mix well, using a wooden spoon or a whisk. Beat in milk and egg. Sift flour with baking powder and salt and mix into batter, blending well.
  3. Turn into a buttered 9 inch cake pan (or 8"square) or 7 x 11 pan.
  4. Drain plums reserving liquid and stand them up on end in batter. Combine bread crumbs, cinnamon and remaining 1/2 c of sugar and sprinkle over plums.
  5. Pour reserved plum juice over all and bake 40 minutes at 350.
  6. Just before serving, dust with confectioner's sugar.

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