Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Bake with only sweet, somewhat overripe plums. I was impatient and made my favourite plum dessert this summer a bit too early and then thoroughly regretted it. It turned out quite sour, but what was worse, it lacked that rich plum flavour we love so much. After making a mental note to myself never to bake with plums not fully ripe, I waited with this plum cake until the last minute and in fact we just finished it yesterday.
Ah the booziness of this cake was intoxicating! Potentially it could be made with canned or frozen plums, but it would not be nearly as good as with the fresh fruit. In the absence of fresh, ripe plums, I would bake this cake with maybe 4 to 6 apples. Don’t add seasoning if using plums, you want to taste the fruit, not the seasoning. But if using apples, I think adding a bit of cinnamon would be a good idea.
1/2 cup unsalted butter
1 cup sugar
3 eggs
10 to 12 fully ripe fresh plums, cut in half
2 cups flour
1 tsp baking powder
3 Tbsp Frangelico or rum [not a rum extract]
sprinkling of icing sugar for the top
• Preheat oven to 375F.
• Line a 9 inch spring form round cake pan with parchment paper.
• Beat the butter and sugar until frothy.
• Add the eggs one by one beating well after each addition.
• Add your choice of booze and beat well.
• Lower the speed of the beater and gradually add and the baking powder.
• Beat to combine, but do not overbeat. If in doubt, stir the flour into the butter mixture with a wooden spoon.
• Put 2/3 of the batter into the spring-form pan. [I added only half and the fruit made its way down in the pan.]
• Arrange the plums with the cut side up on the top.
• Spoon the leftover batter on the top apple slices over top and bake it for about 50-60 minutes.
• Remove from the oven and let the cake cool at least half an hour before slicing.
• Sprinkle the top with icing sugar and serve the plum cake with sweetened whipped cream or ice cream.


  1. I don't make nearly enough desserts with booze so this cake would be a treat. Same with plums. I never use them in desserts although one day plum filled pierogys will be made. :) Thank you for all the lovely comments on my LJ.

    In a strange coincidence, I've been doing a lot of alcoholic drinks/cocktails lately.

    1. Hungarian baratfule [monk ears] are filled with thick plum jam.

  2. Welcome back, dear Zsuzsa! Love the moist, soft and 'boozy' plum cake you made, The recipe is awesome and will print it out to try it soon. Also your pickled peppers, and the fruit coulis are 'keepers' and so nice to have them around!

    I made Gundel Palacsinta, and have linked back to your recipe, as well...gave you a 'shout out' so check it out! xo

    1. Thank you Elisabeth. I will look for your palacsinta. :-)

  3. Oh my goodness, Zsuzsa darling, I am trying to watch my weight and you are such a temptress, but I love you to pieces! Thank you for sharing this beautiful cake. I cannot wait till plums are in season xox

    1. Lizzy I promise to check out what tempting things you have been up to.

  4. Ladies my computer is in the shop again - I will get back as soon as possible

  5. Hi Zsuzsa, it has become impossible to comment from my iPhone again, and I am unsure why but it happens on other bloodspot blogs as well. I apologize that I have been absent due to this issue.
    This plum cake is something my dear Mom would have made, she loved using plums in baking. One of my favourite recipes is szilvás gombotz, oh how I loved the fall when plum season had finally arrived and we had szilvás gombotz! What fond memories they are.

    1. Hi Eva, thank you for commenting. Indeed ripe plums are amazing in baking and I too love szilvásgombóc!

  6. The looks of this cake is intoxicating! What a beautiful looking cakes. Love the choice of the plums. I don't know if I've ever had a plum cake. Looks wonderful my dear Cake Lady!

    1. Peach Lady I will be making this tomorrow again. This time with apples. :-)




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive