Baking, Cookies, Cakes & Pies

Salted Caramel Plum Loaf

I laughed inwardly…not quite believing what my head had been thinking all week. I had my eye on a salted caramel date loaf. Please read those flavor combinations again. Yes, I know, right?! I just had to make it. Earlier in the week one look around my cupboards told me I had all of the necessary ingredients. Later in the week, I set out to make this recipe from Not Without Salt…It was time to get this recipe started. I bustled around the kitchen on a Sunday morning. I set the stage, much to the amusement and bewilderment of my roommate Mom. I was muttering aloud how fun it would be to just play with food props, practice photography, and cook things in the kitchen all day long…

The only problem I had with this cake? The star of the recipe. Salted caramel date loaf. Yes. It was a terrible moment in my mind. Maybe I was becoming forgetful or perhaps I am starting to be a little too creative with my thinking. What was the star of my recipe? My pantry contained the perfect amount of…dried plums…otherwise known as prunes! I am pretty sure these lovelies would win in the supporting co-star category. After all, homemade caramel was the star of the show. The biggest supporter of this project? My Mom. Thanks for not allowing me to abandon those dried plums that were hanging around!

Salted Caramel Plum Loaf


Salted Caramel Date Loaf

Salted Caramel Date Loaf


  • Salted Caramel Dried Plum Loaf
  • from Not Without Salt
  • I made this recipe into 3 mini loaves of bread. However you may also use a 8 1/2" X 4 1/2" loaf pan.
  • The Cake:
  • 1 C. sugar
  • 1 C. hot water
  • 6 T. unsalted butter
  • 1 t. baking soda
  • 3/4 t. kosher salt
  • 1 large egg
  • 1 C. chopped dates (or prunes if you are feeling sassy)
  • 1 t. vanilla extract
  • The Glaze:
  • Note: I made half this recipe for the 3 mini cakes which seemed the perfect amount of glaze for the minis.
  • 2 T. butter
  • 1/4 C. brown sugar
  • 1/4 C. heavy cream


  1. Preheat the oven to 350*. Grease the baking pan(s) with a little butter.
  2. In a medium sauce pan over medium heat, melt the sugar until dark brown, caramelized and just starting to smoke. Carefully stir the mixture until all of the sugar is dissolved. Turn off the heat and gather up the hot water, chopped plums and butter. CAREFULLY add the hot water. There WILL be a sizzling situation happening. Slow, steady, and carefully incorporate the hot water, prunes and butter. Mixing gently until thoroughly combined. Transfer this to a large bowl and set aside for 15 minutes.
  3. In a small bowl whisk together the flour, baking soda, and salt. Add this mixture to the melted caramel/ prune mixture. Carefully stir together until just combined. Add in a beaten egg and the vanilla extract mixing well to combine.
  4. Pour the batter into the prepared loaf pan(s). For small mini loaf pans: I baked my cakes for about 24-30 minutes until a tester toothpick inserted comes out clean. The 8 1/4" X 4 1/2" loaf pan will take 45- 55 minutes.
  5. To make the glaze:
  6. Combine the butter and brown sugar in a small sauce pan until dissolved and melted. Add in the cream and stir until combined.
  7. While the loaf is still warm poke holes over the top of the cake. Pour the hot glaze on top of this cake and allow this to set for 10 minutes. Transfer the cakes to a cooling rack to cool completely. You may add a tiny sprinkle of sea salt to the top for a little surprise.

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