Rum Plum Sticky Cake
Moist, buttery, and irresistibly rich — this Rum Plum Sticky Cake brings together the warmth of dark rum, the sweetness of caramelized plums, and a soft, tender crumb. Perfect for a cozy dessert or a special celebration.
Ingredients
- 200g (1 cup) unsalted butter, softened
- 250g (1¼ cups) packed brown sugar
- 4 large eggs
- 300g (2½ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120ml (½ cup) dark rum
- 200g (about 2 cups) plums, pitted and sliced
- 100g (½ cup) granulated sugar (for caramel)
- 2 tablespoons water (for caramel)
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves.
Stop stirring and allow the mixture to bubble gently until it turns a deep amber color (about 5–7 minutes).
Carefully pour the hot caramel into the prepared pan, tilting it to evenly coat the bottom.
3. Arrange the Plums
Neatly layer the sliced plums over the caramel in a decorative pattern, covering the base completely.
4. Prepare the Cake Batter
In a large bowl, beat the butter and brown sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition until smooth.
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Mix the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the dark rum.
Start and finish with the dry ingredients, mixing until just combined — do not overmix.
7. Assemble the Cake
Pour the batter evenly over the arranged plums, smoothing the top with a spatula.
8. Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Invert
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Allow the caramel and plums to drip beautifully over the top.
10. Serve
Serve warm or at room temperature. For an extra indulgent touch, pair it with whipped cream or vanilla ice cream.
Baking Tips
- Choose ripe, juicy plums for the best flavor and texture.
- For a milder rum flavor, reduce the amount of dark rum slightly.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Enjoy your homemade Rum Plum Sticky Cake — a perfect blend of sweetness, spice, and a hint of rum-infused luxury!
