A soft, moist Plum Pudding Cake made with sweet plums in syrup, creating a comforting fruit-filled dessert that’s perfect for coffee or tea.

Scale

200 g plums in syrup, drained and chopped

3 large eggs

150 g granulated sugar

120 ml vegetable oil

200 g all-purpose flour

10 g baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

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1. Preheat oven to 350°F (175°C) and prepare an 8-inch cake pan.

2. Beat the eggs and sugar until light and fluffy.

3. Mix in the vegetable oil and vanilla extract.

4. Fold in the flour, baking powder, and salt until just combined.

5. Gently stir in the chopped plums.

6. Pour into the prepared pan and bake for 35–40 minutes.

7. Cool before slicing and serve with powdered sugar or whipped cream if desired.

Drain the plums well before adding them to the batter.

Do not overmix the batter.

Store leftovers refrigerated for up to one week or freeze for three months.