Yeasted plum cake.

Everyone should know by now that I am crazy in love with yeast, I just love the whole experience of baking with yeast. When ever I watch ‘Amelie’ I am practically weeping when she opens the yeast packet in hopes of making her “famous plum cake”, and she realises she is out of yeast. Sad times! I don’t know what her plum cake is like, by here is a plum cake I threw together the other week, it has very little sugar for a cake, and the batter in kind of bread like. The sweetness of the dried fruit is what makes this cake, along with the flavour from the yeast and the tartness of the plums! I hope you enjoy this leisurely bake.


1/3 cup tepid almond milk
1/4 cup golden caster sugar
6 tbsp rapeseed oil
1 tbsp instant dried yeast
1 1/3 cup plain flour
1/4 cup ground almond
1/4 tsp salt

2 small plums, diced into small chunks
1/2 cup mixed dried fruit

Mix the almond milk, caster sugar, rapeseed oil and yeast together in a bowl, add half the flour, mix, then add the salt, ground almonds and the renaming flour. Mix until well incorporated. Cover with plastic wrap and leave to rise somewhere warm until doubled in size (about 1 hour-ish). Fold in the plum and mixed dried fruit. Preheat the oven to 180c/350f and grease and flour a budnt pan. Carefully place the doughey cake batter evenly into the bundt pan, and allow to rise up for anouther 20-30 minutes, then bake for about 30 minutes, then cool in the pan on a wire rack until the pan is cool enough to handle. Carefully ease the cake away from the edges of the pan and turn out onto a wire rack. Cool completely and enjoy!

9 thoughts on “Yeasted plum cake.

  1. I’m in love with eating baked goods, but don’t bake with yeast, well, ever – I think I might be a little afraid… 🙂 This looks delicious – I’ve got to give it a try!

  2. Yum yum YUM! I am a true Amelie fan AND a yeast fan as well AND a plum cake fan. I reckon if you soaked some prunes in brandy that they would make a delightful deviation from this theme. If you soaked ME in brandy this recipe would become a delightful deviation…might even become a whole new recipe but not sure the hangover the next day would be worth it ;). Cheers for the gorgeous share 🙂

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