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 cake puddings are made "were always raisins, not the plump juicy fruits that the name suggests today." In Old English, the term "plūme" was "from medieval Latin "pruna", from Latin "prunum"," which equated to "prune". "Prune" in modern French means plum, so plum tarts have names such as "tarte aux prunes". In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, they may be referred to as a plum cake or type of plum cake. Plum cake has historically referred to an early type and style of fruitcake in England since around 1700. Raisins and