Plums, native to China, have been recorded as being around since 479 B.C and were associated with great age and wisdom in Chinese mythology. The Greeks imported plums from Syria and then the Romans introduced them to Northern Europe.
Surprisingly, plums are second to apples as the most cultivated fruit. Their health benefits are plentiful….as well as being a great source of vitamin C they are also a good source of vitamins B1, B2 and B6. They are high in fibre and in their dried state – Prunes, they can help in the prevention of Osteoporosis, Cardiovascular disease and Cancer and help reduce cholesterol levels.

We had been lucky to have a glut of plums this year…usually we only have a few that are just eaten on their own but this year we have had pounds and pounds of them plus a huge amount of apples. Not one to let things go to waste I’ve been trying to find ways of using up all of the ones I haven’t given away.

Here are two of the things that have been made with the plums……

Plum and Almond cake


  • 50 g ground almonds
  • 175 g soft butter
  • 175 g caster sugar
  • 3 eggs
  • 175 g self-raising flour
  • grated rind and juice of one lemon
  • 500g plums ( about 8 standard ones)
  • Icing sugar for dusting
  1. Pre-heat oven to 180C/160C fan/350F/Gas mark 4. Butter and line the base of a 20cm cake tin.
  2. I added the flour, ground almonds, sugar, butter, eggs, lemon juice & rind to a food processor and mixed for 2-3 minutes until it was light and fluffy. It could be done with an electric hand whisk though.
  3. Halve the plums and remove the stones. If the plums are large cut into quarters.
  4. Put half of the cake mixture into the tin, then scatter half the plums on top. Spoon over the remaining mixture, level and scatter with the rest of the plums.
  5. Bake in the oven for 50minutes- one hour until the cake is golden and firm.
  6. Remove then leave to cool.
  7. Lightly dust with icing sugar before serving. Delicious served with cream, creme fraiche or soured cream.

Plum Jam

Next time…recipes for Plum Vodka and Plum and Apple Chutney


Elements 4 Health

Eat The Seasons

Daily Mail recipes

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13 thoughts on “Plums….1,2..

  1. I made your Plum and almond cake – it came out lovely. This is a big thing for me as my cakes are usually hopeless – not a natural cook! Thanks for giving me a bit of inspiration. The jam has been great too.

    Posted on September 6, 2010 at 11:09 am
    1. Brilliant!! So pleased……it’s very nice and morish isn’t it. 😀

      Posted on September 12, 2010 at 10:55 am
  2. I wish we had a plum tree now!

    Posted on August 31, 2010 at 12:30 am
    1. I just can’t believe the crop we’ve had this year…never so many before.

      Posted on September 1, 2010 at 8:04 pm
  3. I agree, yum to plums!

    Posted on August 30, 2010 at 10:33 pm
    1. I have plum jam everywhere. 😉

      Posted on September 1, 2010 at 8:04 pm
  4. Yum to the plum jam!

    Posted on August 30, 2010 at 5:27 pm
    1. It’s delicious! 🙂

      Posted on September 1, 2010 at 8:03 pm
  5. I wish you lived nearer my plum tree died last winter and was such a wonderful tree xx
    Great recipe for the cake xx

    Posted on August 30, 2010 at 10:12 am
    1. They are going soft too quickly, yes what a shame. X

      Posted on September 1, 2010 at 8:02 pm
  6. I too have a glut of plums and need to get to the shops for preserving sugar. Can you let me know the other recipes before my house is taken over by them? Especially the vodka! You’re in my reader so I will keep an eye out for the next post.

    Posted on August 30, 2010 at 9:49 am
    1. Will do…I may just email them to you as my post may be too late for you. I have so many I can’t keep up with finding something to do with them. I’m sick of jam now! 😉

      Posted on August 30, 2010 at 9:53 am
      1. Thanks that would be great!

        I made a crumble yesterday, easiest recipe of all and it was a disaster. The plums were so juicy it was swimming in liquid and turned to mush.

        Posted on August 30, 2010 at 9:59 am