Go Back

Plum Pound Cake

A moist and tender pound cake bursting with sweet-tart plum goodness, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature for best results.
  • 1 teaspoon vanilla extract
  • 1 cup milk
Dry Ingredients
  • 3 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Fruits
  • 2 cups plums, pitted and chopped Use ripe but not overripe plums for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 10-inch Bundt pan or any cake pan of your choice.
Mixing
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, alternating with the milk.
  5. Once the batter is smooth, gently fold in the chopped plums to ensure even distribution.
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
  4. Serve warm or at room temperature.

Notes

For variations, consider adding a sprinkle of cinnamon or nutmeg for a warm undertone. Store leftovers in an airtight container for 3-4 days or freeze individual slices.