Ren’s Victoria Plum Cake

4 Star, Traybakes | 15th September 2013 | By

A handful of Victoria plums were one of the hauls from last week’s foraging expedition in my mother’s garden. Initially, I was going to make a plum tart with them, but then I saw Ren Behan’s easy English plum cake recipe and thought I would adapt that instead.

I had to get chocolate in there of course and white seemed like the best bet to go with plums. I used my usual mix of half white and half wholemeal flour and made a couple of other minor adjustments.

This is how I made:

Victoria Plum and White Chocolate Cake

  • Halved and stoned 8 Victoria Plums
  • Whisked 4 medium eggs with 240ml sunflower oil, 225g cardamom (caster) sugar and the grated zest of an organic orange with electric beaters for a couple of minutes until thick and creamy.
  • Sifted in 260g flour (half wholemeal, half white), 1 level tsp baking powder and 1/2 tsp bicarbonate of soda. Folded in until just combined.
  • Stirred in 50g chopped vanillary white chocolate (G&B).
  • Scraped batter into a 9″ sq silicone cake mould then placed the plum halves, skin side up, on top. Pressed them into the batter slightly.
  • Baked at 180°C for 35 minutes when the cake was well risen and a skewer inserted came out clean
  • Allowed to cool, then mixed 1 tsp cinnamon with 2 tsp icing sugar and sifted over the cake.
  • Cut into 16 squares.
Plum Cake

The cake rose beautifully producing a light and moist sponge. The chunks of white chocolate had caramelised giving a delicious occasional nugget of sweetness. This made a good contrast to the tart plums. Unfortunately they sank along with the chocolate; I had been expecting them to be visible from the top giving added interest and a nice colourful appearance. The cinnamon topping was a stroke of genius on Ren’s part giving a gorgeous spicy scent as well as an additional flavour that worked particularly well. This was such a simple and quick cake to put together with such good results, I must remember to use it again.

Ren Behan has entered her cake into a competition whereby she is needing people to bake her cake and then upload a photo of it to Cook’d. Do try it if you can – there might even be prizes for those taking part.


This month’s One Ingredient is plums chosen by Nazima of Franglais Kitchen. I didn’t manage to enter last month’s cucumber challenge, so I was keen to get in there with my plums this month. The challenge is co-hosted by Laura of How to Cook Good Food.

I am sending this over to Bookmarked Recipes run by Jac of Tinned Tomatoes.


  1. Leave a Reply

    belleau kitchen
    15th September 2013

    oooh, that does look very good and a proper puddingy cake… I bought a HUGE box of Victoria Plums yesterday with an idea to bake but I seem to have eaten my way through most of them instead! xx

  2. Leave a Reply

    15th September 2013

    I know the feeling when fruit seems to sink to the bottom of a sponge. Happens to me with blackberries and raspberries and dried fruit too sometimes. But hardly matters when it tastes as good as this sounds. The cinnamon topping must really make it. A lovely entry for One Ingredient!

  3. Leave a Reply

    16th September 2013

    That looks gorgeous, I love these kind of cakes. Interesting that it uses oil not butter, bet that keeps it deliciously moist too.

  4. Leave a Reply

    17th September 2013

    This looks lovely! I’ve given up trying to figure out how to stop fruit from sinking to the bottom, it still tastes as good! Great cake!

  5. Leave a Reply

    Shu Han
    17th September 2013

    I saw this on Ren’s too and have bookmarked it for baking- just can’t get the time to! But will have to now that I see you’ve made it too and it looks wonderful! Love plums this time of the year 🙂

  6. Leave a Reply

    Ren Behan
    18th September 2013

    Thank you so much for baking it to my recipe. I love the additions and substitutions you made, I hope it tasted as good as it looks! No idea why the plums sank, I usually don’t push them in too much and they stay just visible at the top. But hey ho, I’m sure they tasted delicious inside the cake – especially with the white chocolate! xx

  7. Leave a Reply

    Charlene F
    18th September 2013

    This looks beautiful a lovely combination of an Autumn fruit, and of course, chocolate x

  8. Leave a Reply

    Christian Halfmann
    19th September 2013

    Oh, a lovely cake … yet another suggestion of what to do with my 1000 kg of plums. This week I’m having plums all over.

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