It’s Italian plum season. That means it’s time for Italian Plum Cake, a seasonal specialty. This easy-to-make dessert is moist, flavorful, delicious, and satisfying.
Cut the plums in half and pit them. Place in a bowl and sprinkle with sugar, cinnamon, and 2 tablespoons of Marsala wine. Mix thoroughly, and allow to macerate for about an hour.
Macerate the plum halves.
In a bowl, whisk together the flour, baking powder, and salt.
Whisk together the dry ingredients.
In another large bowl, beat 4 eggs until they are light and frothy. Gradually add sugar, olive oil, vegetable oil, fresh-squeezed orange juice, vanilla, and 1/2 up of the macerating liquid from the plums.
Beat together the eggs, sugar, and liquids.
Gradually combine the dry ingredients with the egg mixture, until smooth.
Beat dry ingredients into the liquid.
Pour 1/3 of the batter into a prepared springform. Place 1/3 of the plum halves over the batter, cut side down.
Place plums atop 1/3 of the batter.
Repeat with 2 more layers, finishing with a layer of plum halves on top.
Finish with a layer of plums.
Bake for 50-60 minutes in a 350-degree oven. Remove the cake when the top is golden, and a cake tester comes out clean.
Let the cake sit in the pan for 15 minutes, then remove the outer ring of the springform, and unmold onto a rack.
The baked cake.
When the cake is cool, place on a serving plate , and dust with confectioner’s sugar over the top of the cake.
Dust with powdered sugar.
Serve plain or with ice cream or whipped cream.
NOTE: Italian Plum Cake is not a great keeper. Make it for large gatherings, or if you have some leftover, freeze that within a day.
To print or download the recipe, click here.
