Prep time
Cook time
Total time
You will need a 2 pint loaf tin. lined with baking paper.
Recipe type: Baking
Serves: 8
  • 200g plums
  • 2 eggs plus 1 egg yolk
  • 140g unsalted butter (softened)
  • 140g golden caster sugar
  • 140g self raising flour
  • Pinch of salt
  • Grated zest and juice of one small/medium orange
  • For the sugar top:
  • 1½ Tbs fresh lemon juice
  • 100g golden caster sugar
  • 25g roughly crushed sugar cubes
  1. Preheat oven to 160c (fan) 325F
  2. Stone the plums. Cut half into wedges, keep to one side, and roughy chop the rest.
  3. Beat the butter and sugar together until light and fluffy.
  4. Gradually add the eggs and yolk.
  5. Add the flour, salt, orange zest and 2 Tbs of the juice.
  6. When smooth, fold in the chopped plums (not the wedges).
  7. Spoon the mixture into the prepared tin, smooth down and scatter the wedges over the top.
  8. Bake for about 50 mins until firm to the touch and a skewer comes out clean. (If the cake has not cooked after 45 mins, turn the over up to 170 for about 5-10 minutes).
  9. Remove from the oven, leave to cool for about ten minutes while you make the topping.
  10. Roughly crush the sugar cubes.
  11. Mix the lemon juice, caster sugar and remaining orange juice together.
  12. Lift the cake out of the tin using the baking paper and stand on the cooling rack.
  13. Spoon over the juice mixture then sprinkle with the crushed sugar. Leave to cool completely.
Recipe by The Eating Tree at