This wonderful cake made with blue plums is accented with orange and a touch of nutmeg. For a finishing touch, serve with a dollop of whipped cream and sprinkle with a little nutmeg.

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Baking Time: 55 to 60 minutes

Preparation Time:

Servings: 8

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  • 2 tbsp (25 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 12 oz (375 g) large Ontario Blue (Italian) Plums
  • 1 tbsp (15 mL) orange-flavoured liqueur or orange juice concentrate
  • 3/4 cup (175 mL) butter, softened
  • 1-1/3 cups (325 mL) granulated sugar
  • 3 Ontario Eggs
  • 1 tsp (5 mL) vanilla
  • 1 tbsp (15 mL) finely grated orange rind
  • 1-1/2 cups (375 mL) all-purpose flour
  • 1-1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) nutmeg
  • 1/4 tsp (1 mL) salt


In medium bowl, mix sugar with cornstarch. Slice each plum into about 6 wedges; discard pits. Toss plums in cornstarch mixture; stir in liqueur. Set aside.

In large bowl and using electric mixer, beat butter with sugar at high speed for about 2 minutes until light and fluffy. Beat in eggs and vanilla. Beat in orange rind. In medium bowl, mix together flour, baking powder, nutmeg and salt; beat slowly into butter mixture until well combined. Pour into 9-inch (2.5 L) springform or square cake pan, greased only on bottom.

Drain any liquid from plums; arrange slices in circular pattern on batter. Bake in 350°F (180°C) oven for 55 to 60 minutes or until cake tester inserted in centre comes out clean and lightly browned. Let cool on wire rack for 10 minutes; remove ring from pan and let cool completely. Serve at room temperature

Nutritional information

1 Serving

  • Protein: 5 grams
  • Fat: 18 grams
  • Carbohydrate: 61 grams
  • Calories: 429