Greengage Plum Loaf aka Quatre-quarts aux reines-claudes

Another seasonal and easy cake to add to your fall repertoire, this Plum Loaf gets an interesting little kick with the addition of orange blossom water. Sweettablescapes is not a huge fan of that flavor and we reduced the proportions from 3 Tbsp to 1.5 which was still enough to get the hint of orange blossom without it being overwhelming. Our guests absolutely loved it, so it was a success! The recipe is from Cuisine et Vins de France, Sept-Oct 2020 issue and calls for reines-claudes plums, (also known as Greengage plums) a variety which grows in the south of France and that I have not found on this side of the pond. These little green plums (nothing like the deep purple of the ones we purchased) are really bite size and a wonderful fruit/snack this time of year but we just bought some regular plums at the supermarket and the cake was still quite delicious, so give it a try!!

You’ll need:

  • 500 g reines-claudes or local plums
  • 250 g salted butter, at room temperature
  • 250 g all-purpose flour
  • 250 g granulated sugar
  • 50 g light brown sugar
  • 5 eggs 
  • 1 tsp baking powder
  • 3 TBsp orange blossom water (we only used 1.5 Tbsp)


  1. Preheat oven to 350F. In the bowl of a stand-mixer, mix eggs and granulated sugar for 3 minutes until light and frothy. Add butter and continue mixing, even if it doesn’t completely blend, it’s normal.
  1. Add flour, baking powder and orange blossom water and mix thoroughly.
  1. Pour batter into a grease loaf pan or a muffin pan if you prefer. Wash plums and cute them in half (or quarters if they are the bigger kind). Sprinkle them with brown sugar and place them on top of the batter, closely together. We decided to mix them all inside the batter)
  2. Bake for 45 to 50 minutes or until tester inserted in the center of loaf comes out clean. Bake for 20 minutes if you use a muffin pan and check for doneness.

This produces a large loaf with a firm texture and the delicious sweetness of the plums! Enjoy!!

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