Plum Cake

This no-fuss Plum Cake features fresh plums with a spicy kick of cinnamon and cardamom and is best served warm, for a cosy afternoon tea treat!


  • 1 ½ cups plain flour
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp ground cardamom
  • 115gms butter + 2 tbs
  • 1 cup of caster sugar + 2 tbs extra
  • 3 large eggs
  • 2 tsp vanilla bean paste
  • ¼ cup sour cream
  • 8 plums pitted and sliced.


  1. Preheat oven to 175C. Grease Bessemer 28cm Dutch oven. 
  2. Slice all plums into 1cm slices and place in a bowl.
  3. In a large bowl, whisk all dry ingredients.
  4. In a stand mixer or with your electric mixer, cream together butter and cup of sugar until it is light and fluffy. Add eggs one at a time, vanilla and sour cream to the bowl and mix until all combined.  Add dry ingredients to the mixture and mix until smooth. 
  5. Transfer batter to Bessemer pan and decoratively lay ½ of the plum slices on top.
  6. Bake for 35-40 minutes until cake is cooked. Cake will be cooked when a skewer is inserted in the middle and it comes out clean. 
  7. Whilst cake is oven cooking, melt 2tbs butter in a pan, add 2 tbs of extra sugar and cook until bubbling. Add other half of plums and cook until softened.
  8. When cake is cooked remove from oven and let cool slightly. Top cooked cake with extra plum slices.  Serve cake warm with ice-cream.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Black Cast Aluminium Dutch Oven 28cm as featured in this recipe for best results!