Old-fashioned Honey Plum Cake Recipe

Sometimes a recipe is just too good not to share! This Honey Plum Cake has received a resounding two thumbs up from everyone in the family, young and old, prune fans and not. The icing on the cake, proverbially speaking, is that it’s easy to make – assuming you have these beautiful jarred honeyed plums in your pantry (see photo/link below). Last year we ended up with close to 100lbs of beautiful Italian plums from a couple of local sources. And since there’s only so much plum jam a family can eat and gift away, we desperately needed another way to use and preserve the beautiful plum bounty we scored! After vacuum sealing and freezing as many as we could find space for in the freezer, we still needed another option. My dear friend, and fellow canning enthusiast, Bridget, shared this fantastic idea and link to Whole Plums in Honey. This ended up being easy, quick, and the ideal solution to deal with the plums before they rotted. The photo below links to the source website with the recipe and instructions.whole plums in honey syrup photo from webSo… working off of the assumption that you, too, have a plethora of jarred honeyed plums to use, this cake recipe is a WINNER! The recipe manages to employ not only the fruits, but also the honey liquid (reduced) as the base for the yummy, sweet glaze that graces the top of the cake. Oh.Yummy.Goodness. old fashioned prune cake photo from webI adapted the recipe from one I found at www.thesouthernladycooks.com (also the photo source) which originally uses prunes soaked in buttermilk. The spices and moistness will make it one of your favorites. Even if you don’t like prunes, you will love this cake.

Old-fashioned Honey Plum Cake
1 cup pitted honeyed plums, chopped (I used approximately 7-8 whole plums )
1 cup buttermilk (I rarely have buttermilk on hand and instead use a tablespoon of lemon juice and fill the rest of the cup with regular milk – let this mixture stand for 5-10 minutes before adding to recipe)
3/4 cup oil (I used Canola)
1-1/4 cups sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons vanilla extract
I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls.  Put your chopped plums in one of the small bowls and set aside.  In the large bowl add together the oil, sugar, eggs, and vanilla, mixing well with a spoon.  In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.  Pour the plums and milk into the large bowl with the sugar, eggs, vanilla, and oil.  Add the dry ingredients and mix well with a spoon/spatula. Spray a 9 x 13 cake pan and add the batter.  Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done.  Add the topping recipe below while still warm.
Topping for Honey Plum Cake
Approx 1 cup honey liquid from  jarred honeyed plums
1 tsp vanilla extract
1 tablespoon butter
splash of half and half (approx 1-2 tablespoons)
Reduce honey liquid in a small saucepan on a low simmer until it has reduced by at least 50% and is obviously darker and a more syrupy consistency than before. Just before you’re ready to top your cake with it, turn off the heat and mix in remaining ingredients. Spread evenly over the top of your cooked cake.
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