Plum pudding cake: A traditional bake transformed with a secret twist

Looking for a simple yet spectacular dessert to wow your loved ones? A classic plum and pudding cake is always a good choice. However, I decided to jazz up this recipe to add even more flavour. As a result, the cake gained a new, more intense aroma and an even moister texture.

Looking for a recipe for something unique that will surprise your guests and family? Plum cake might seem like a traditional bake, but it becomes the hit of any gathering when you enrich it with one secret ingredient. My experiment with the classic plum cake exceeded my wildest expectations—my wife and mother-in-law couldn't get enough of it. The secret lies in the layer of creamy pudding, which adds exceptional flavour and moisture to the cake, making it disappear from the plates in the blink of an eye.

To prepare this unique cake, you don't need a lot of time or complicated ingredients. These are just a few basic products that most of us always have in the kitchen.

Ingredients for the pudding:

          
• 1 package of cream or vanilla pudding (for 2 cups of milk),
• 2 cups of milk,
• 2 tablespoons of sugar.

Preparing the pudding:

Prepare the pudding according to the package instructions. In a pot, boil the milk and add the sugar and pudding powder, stirring until it forms a smooth, creamy mass. After cooking, set the pudding aside to cool, covering it with plastic wrap to prevent skin from forming.

Ingredients for the cake:

                                  
• 5 oz butter,
• 5 oz fine baking sugar,
• 4 large eggs,
• 7 oz all-purpose flour,
• 3 oz sour cream,
• 1 teaspoon vanilla extract,
• 1.5 teaspoons baking powder,
• cooked and cooled pudding,
• 18 oz plums, pitted and halved.

Preparing the cake:

1. Start by creaming the butter with the sugar in a mixer bowl. The butter should be at room temperature to easily combine with the sugar and form a light, fluffy mass. Cream for a few minutes until the mixture is light and creamy.
2. Then add the eggs, one at a time, constantly mixing until each egg is fully incorporated into the mixture. It’s important not to add all the eggs at once—adding them one by one ensures the cake will have the right consistency. At this stage, the mixture may look slightly curdled—don’t worry, this is normal and will not affect the final result.
3. Add the sour cream, sifted all-purpose flour, and baking powder to the creamed mixture. Gently mix everything with a spatula to combine the ingredients well. Remember not to mix too long—just until the ingredients are combined and not overly processed.
4. Prepare a 9 x 13-inch baking dish by lining it with parchment paper. Evenly spread the prepared batter on the bottom of the dish.
5. Next, spoon the pudding over the top of the cake batter—you don’t need to do this evenly; just place dollops at intervals. This will cause the pudding to spread during baking, creating exciting texture and additional moisture in the cake. Finally, place the plums on top and cut the side up.
6. Place the cake in a preheated oven at 320-340°F (without convection). Bake for about 40 minutes or until a toothpick inserted into the cake comes clean. After baking, set the cake aside to cool in the pan.

This simple plum and pudding cake is an excellent dessert for any occasion. The addition of grated lemon zest gave it an exceptional aroma and freshness. Try this recipe and see for yourself how easy it is to jazz up traditional bakes.