Plum Cake Recipe

is a chef, food photographer, cookbook author and blogger.
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Here I show you my Plum Cake Recipe. What do we remember from childhood?

The most loving woman of whom I could say at home back with my parents:

“With grandma I can!” And she always baked so beautifully too, namely the most amazing plum cake in the world!

I learned a few things from Grandma’s cake recipe. I would like to pass this wonderful heritage on to you today.

One thing first: the cake recipe is with the so-called plums, which are also plums.

Have fun in your bakery, maybe grandma will come over to eat the cake!

1. Recipe Plum Cake

How Grandma did it step by step, I explain to you in detail and many photos now in the recipe section.

In good memory of grandma! Have fun baking!

Plum Cake

Baked, photographed and written down by chef Thomas Sixt.

Servings 8
Calories 282
Total Time 50 Min.
Preparation Time 20 Min.
Cook Time 30 Min.

Simple tutorial for baking plum cake.

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plum cake recipe picture
Plum cake Recipe Image © Thomas Sixt


3 pc eggs
130 g brown sugar
1 tsp lemon abrasion (I’ll have an organic lemon.)
1 packet vanilla sugar
1 tsp Baking Powder
140 g flour
2 cl brown rum
100 g butter (soft)
18-36 pc plums or damsons (washed and without stones)
1 tsp cinnamon (grounded)
1 tbs brown sugar
1 tbs powdered sugar


Plums halved and pitted
Fresh plums halved and pitted – ready for further processing

Prepare damsons

Wash, halve and stone the damsons.


Marinate the plums in sugar and cinnamon.

Brush cake pan with butter.
Brush cake pan with butter.


Preheat oven at 190°C hot air.

Grease the cake tin, 24 cm diameter, with enough butter.

I always like to use a kitchen paper instead of a kitchen brush.

Prepare dough

Beat the whipped eggs, sugar, lemon grater and vanilla sugar until foamy for 4 minutes.

Add flour

Add baking powder, flour and butter to the mixture and mix for another 3 minutes.

Add rum

Add some brown rum to the dough.

Check dough

The dough must fall from the spoon tear-resistant.

If the rum makes the dough too soft, add some flour.

Pour in dough

Pour the cake mixture into the baking tin and spread evenly with the cake spatula.

Put on fruit

Place the plum halves marinated with sugar and cinnamon, inside down, in the dough.

Fruit cake with plums
The plum cake is completely baked. Hmmm …. that smells!


Bake the plum cake for 30-35 minutes at 180°C, remove the ring from the baking tin while still hot and allow the fruit cake to cool.

Add powdered sugar

Sprinkle the cake with icing sugar for decoration.

Use a fine sieve.

Plum cake on the plate
Fine plum cake on the plate with vanilla ice cream


Bon appetit!


2. Nutritional Information

3. Plum or Damson for the Cake

Damson plums are dimensionally stable and easy to process.
This is an important reason why plum cakes are usually topped with damsons.

Tip from Chef Thomas Sixt
Fresh plums halved and seeded – ready for further processing. © Thomas Sixt Food Photographer

4. Sponge Dough Tips for Plum Cake

The nostalgic plum cake with sponge mixture not only succeeds grandma but also us. It is easy and quick to make. First I start with the fruit topping:

Preheat oven at 190 °C hot air. You can bake the cake on top or bottom heat. There you should preheat at about 200 °C and bake. Then it’s time for the dough preparation:

The plum cake is ready-baked. Hmmm… that smells good!
The plum cake with sponge mixture goes well with coffee © Thomas Sixt Food Photographer

5. Other Cake Recipes

Comments, Cooking Questions and Answers

4.96 from 1119 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hi Thomas!

    What is the weight of a packet of vanilla sugar in this recipe please?

    Thanks and greetings



    • Hi Chel!

      Thank you for your question, a packet of vanilla sugar has 24 g in Germany.

      Wish you continue to have fun baking and good luck!

      Greetings Thomas


  • Great recipe, thank you! I enjoyed the cake and will definitely make it again.


    • I hope so 🙂 Greetings Thomas