Plum Cake
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| photo by Frank Vincentz under the GNU license |
I'm on a fruit dessert kick and in my research this morning, I came across this recipe. Have you had plum cake before? I think this cake will satisfy my taste buds. I love plums! I haven't had any plums in awhile so I know what I will be looking for next time I'm shopping. And don't worry...no boxed cake mix used here! haa haaa!
Ingredients:
3 eggs
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1 1/4 cups plums, pitted and sliced
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 inch tube pan. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
In a large bowl, cream the butter or margarine with the sugar. Beat in the egg yolks and the lemon zest. Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
Bake at 375 degrees F (175 degrees C) for 40 minutes or until cake tests done (toothpick trick*). Transfer to a cooling rack and allow to cool before serving. Makes 6 servings.
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1 1/4 cups plums, pitted and sliced
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 inch tube pan. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
In a large bowl, cream the butter or margarine with the sugar. Beat in the egg yolks and the lemon zest. Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
Bake at 375 degrees F (175 degrees C) for 40 minutes or until cake tests done (toothpick trick*). Transfer to a cooling rack and allow to cool before serving. Makes 6 servings.
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*Toothpick trick: When the cake is in it's last few minutes of baking, stick a toothpick into the thickest part of the cake, if it comes out clean or just a few dry crumbs, the cake is done. In other words, the toothpick should not have wet batter on it.
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