Why You’ll Love This Plum Cake Recipe
You’ll absolutely adore this plum cake recipe because it combines simplicity with delightful flavors.
I love how easy it’s to whip up, yet the end result feels special. The rich taste of the cake, paired with those warm spices, creates a cozy atmosphere in my kitchen.
I can’t resist the way the aroma fills the air as it bakes, making my mouth water in anticipation. Plus, it’s versatile enough for any occasion, whether it’s a casual family dinner or a festive gathering.
Trust me, once you try it, you’ll want to share it with everyone you know!
Ingredients of Plum Cake
When it comes to making a delicious plum cake, the ingredients are what really make it shine. You’ll find that this recipe calls for a mix of simple pantry staples and a few special touches that elevate the flavor.
The best part? You probably have most of these ingredients sitting around your kitchen already. So, let’s explore what you need to gather to get started on this delightful baking adventure.
Ingredients for Plum Cake:
- 2 1/3 cups self-rising flour
- 2 cups white sugar
- 1 cup cooking oil
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1 cup pecans, chopped
- 2 (128 ml) jars strained plum baby food
- 1 cup icing sugar
- Lemon juice, to thin (about 1 lemon)
Now, let’s chat about a couple of things regarding these ingredients. First off, if you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and a pinch of salt. Easy peasy.
And for the plum baby food, don’t worry if you’re not a fan of the store-bought stuff. You can always puree fresh or canned plums instead. Just remember, the key is to keep that sweet and tangy flavor that makes this cake so special.
Oh, and those spices? They’re not just for show; they add a warm, cozy vibe that will have everyone asking for seconds. So gather your ingredients and get ready to create something delicious.
How to Make Plum Cake
Alright, let’s explore the delightful process of making this scrumptious plum cake. First things first, grab a big mixing bowl and toss in 2 1/3 cups of self-rising flour. If you’re like me and occasionally forget to check the pantry, you might want to double-check that you have this on hand. No judgment here if you need to whip up your own version; just mix all-purpose flour with a bit of baking powder and a pinch of salt.
Now, add 2 cups of white sugar to the flour. This will be the sweet foundation of your cake, so don’t skimp. Then, pour in 1 cup of cooking oil. This is where the magic happens—trust me, it’s going to keep your cake moist and delicious. Now, crack in 3 eggs. Feel free to channel your inner chef and crack them right into the bowl. Just be careful; eggs can be sneaky, and you don’t want any shells sneaking in.
Next, it’s time to spice things up a bit. Add 1/2 teaspoon of cinnamon and 1/2 teaspoon of clove. The aroma that wafts through your kitchen will make you feel like a baking wizard. Then, toss in 1 cup of chopped pecans for that lovely crunch.
Now for the star of the show, the 2 jars (128 ml each) of strained plum baby food. Yes, baby food! Don’t knock it until you’ve tried it; it adds a unique sweetness and depth to the cake. Mix everything together thoroughly with a spoon. You want all those flavors to mingle like old friends at a reunion.
Once your batter is well combined, pour it into a well-greased tube or bundt pan. Make sure to spread it out evenly; nobody likes a lopsided cake. Slide that beauty into a preheated oven at 350°F and let it bake for about an hour. Now, I know it’s hard, but try not to open the oven door too often—this cake deserves to rise without any sudden temperature changes.
After an hour, check if it’s done by poking it with a toothpick; if it comes out clean, congratulations, you’ve nailed it! Let it cool in the pan for about 10 minutes before running a knife around the edges and flipping it out onto a plate.
And let’s not forget about the icing, the cherry on top, or in this case, the lemony drizzle. Combine 1 cup of icing sugar with some lemon juice, about the juice of one lemon, to thin it out. You want it to be pourable but not too runny. Drizzle that over your cooled cake, and there you have it—a beautiful, moist plum cake that’s just begging for a slice.
Plum Cake Substitutions & Variations
After you’ve mastered the basic plum cake recipe, it’s time to get creative with substitutions and variations that can elevate your baking experience.
You can swap out the pecans for walnuts or almonds, or even use dried fruits like apricots or cherries instead of plums.
If you want a richer flavor, try using brown sugar instead of white.
For a gluten-free option, substitute the self-rising flour with a gluten-free blend.
You can also add a splash of vanilla extract or a hint of orange zest for a twist.
Don’t hesitate to experiment and make it your own!
Additional Tips & Notes
To guarantee your plum cake turns out perfectly, I recommend paying close attention to the mixing process.
Make sure to combine your ingredients thoroughly but don’t overmix, as this can affect the cake’s texture. If you want a richer flavor, consider adding a splash of vanilla extract.
When greasing your pan, use a generous amount of oil to prevent sticking. Remember to test your cake with a toothpick—if it comes out clean, it’s ready!
Allow it to cool properly before icing, as this helps the glaze set beautifully. Enjoy every slice; you’ve earned it!