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 many who ate a light style of plum cake with tea, into which he would dip the cake, which he described as bun-like with currants "dotted here and there". Elizabeth David wrote that "Christmas mincemeat and Christmas plum pudding and cake are all such typical examples of the English fondness for spiced fruit mixtures that it seems almost unnecessary to include recipes for them ..." Plum cakes were raised by whipping air into the cake batter, rather than by the use of yeast. A range of plum cakes and puddings were published in the popular Book of Household Management (published