Plum and cinnamon cake

This fluffy and aromatic cake will warm the spirits with undertones of cinnamon while baked plums provide a rich, juicy flavour.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 12
  • Print


Plum and cinnamon cake
  • 1/2 cup (125g) reduced-fat dairy-free spread
  • 1 teaspoon vanilla essence
  • 1/2 cup (100g) firmly packed brown sugar
  • 3 eggs, separated
  • 1/2 cup (75g) white self-raising flour
  • 1/2 cup (80g) wholemeal self-raising flour
  • 1 teaspoon ground cinnamon
  • 4 whole canned plums in syrup, drained, halved, seeded
  • 2 teaspoon icing sugar mixture


Plum and cinnamon cake
  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a 20cm ring pan; line base with baking paper.
  • 2
    Using an electric mixer, beat spread, essence, sugar and egg yolks in a small bowl until light and fluffy. Transfer mixture to a medium bowl; stir in flours and cinnamon.
  • 3
    Using an electric mixer, beat egg whites in a clean, small bowl until soft peaks form; gently fold whites into cake batter.
  • 4
    Spread batter into pan, place plums, cut side down, on top. Bake in a moderate oven for about 30 minutes. Stand cake for 10 minutes before turning into a wire rack to cool.
  • 5
    Serve dusted with sifted icing sugar.

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