Plum cake fruit in these open tarts or flans is cut into suitably sized pieces and the cake is glazed: red glaze is recommended for red plum and rhubarb flans, whereas apricot glaze is recommended in yellow plum and apricot flans. The German plum cake, known as "Zwetschkenkuchen", can be found all over the country, although its home is Bavaria. In chef Robert Carrier's recipe for it, the base is made from yeast pastry rather than often used shortcrust pastry, because the yeast pastry "soaks up the juice form the plums without becoming soggy". In Italy, plum cake is known by the
Plum jerkum Plum jerkum Plum jerkum is an alcoholic drink produced from plums. It has been variously described as made in the same way as cider and as a fruit wine, although the terminology implies slightly different methods. The drink is native to the north Cotswolds and particularly to the county of Worcestershire, where plum cultivation was once centred on Pershore and the Vale of Evesham; it was also found around Chipping Campden in Gloucestershire. Jerkum was known as a traditional product of Worcester along with potted lamperns and curd cheesecakes. A 19th century reference, again from Worcester, suggests that it was