Hungarian Plum Cake

Hungarian Plum Cake

Now is the time that well-prepared Jewish households are busy baking and freezing in advance of the holidays. Here’s an easy plum cake that is very appropriate as a delicious holiday dessert for Rosh Hashana or any other of the High Holiday yom tovim. The cake, double-wrapped in plastic wrap and aluminum foil, freezes well, especially when thawed covered, at room temperature. The only drawback is the need to refrigerate leftovers, as this is a very wet cake, relatively speaking, because of the fresh fruit. It is somewhere between a cake, a cobbler, and a pie. Make it when the long freestone prune plums are in season.

Hungarian Plum Cake

Yield: 10-12 servings


  • ½ cup shortening
  • ½ cup sugar
  • 2 eggs
  • 1 cup flour
  • 1 tsp. Baking powder
  • ½ tsp. Salt
  • ½ tsp. Almond extract
  • 10 Italian prune plums, halved and pitted
  • 1 tsp. Cinnamon
  • ½ cup sugar


  1. Cream shortening and sugar.
  2. Add eggs one at a time and beat well.
  3. Add dry ingredients and extract and beat well.
  4. Place batter in well-greased 9-inch pie plate or springform pan.
  5. Place plums on top evenly with skin side down. Sprinkle mixture of cinnamon and ½ cup sugar over entire top.
  6. Bake at 375 degrees for 30 minutes, or until top is mostly set and juices from fruit bubble up.
  7. (This can be made with fresh, sliced apples, sprinkling a small amount of lemon juice over the top with the cinnamon and sugar.)

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