Mary Berry Plum Cake Recipe
Mary Berry Plum Cake is a tender sponge cake topped—or layered—with fresh plums that bake into the batter, releasing their juices and giving the cake a fruity, jam-like finish. It’s a classic British-style bake that highlights seasonal fruit while keeping the preparation simple and quick.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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175g soft butter
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175g caster sugar
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3 large eggs
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175g self-raising flour
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1 tsp baking powder
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½ tsp ground cinnamon (optional)
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1 tsp vanilla extract
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5–6 ripe plums (halved and stoned)
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1–2 tbsp demerara sugar (for sprinkling)
Instructions
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Prepare the tin: Line an 8-inch round cake tin with baking parchment.
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Cream butter and sugar: Beat until pale and fluffy for maximum lift.
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Add eggs one at a time: Mix well after each addition to prevent curdling.
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Fold in dry ingredients: Add flour, baking powder, and cinnamon gently.
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Add vanilla: Stir lightly to enhance the flavour.
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Spread batter in tin: Smooth the top with a spatula.
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Arrange the plums: Place plum halves cut-side up across the surface.
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Sprinkle demerara sugar: Adds sweetness and a slight crunch.
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Bake the cake: Bake at 180°C (350°F) for 45–50 minutes until golden.
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Check doneness: A skewer should come out clean from the cake portion.
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Cool properly: Allow the cake to cool in the tin before slicing.
Find it online: https://maryberrycooks.co.uk/mary-berry-plum-cake/