You are here

Plum Cake

Global.Potpourri's picture
This lovely plun cake is one of my favorite summer desserts. Made with fresh and pitted plums of choice, the plum cake is spiced with a hint of cloves for a tingly flavor and baked with sugar, eggs, flour, milk and breadcrumbs. Bake these up for a summer dessert and you will not be dissapointed.
  All purpose flour 2 1⁄3 Cup (37.33 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Sugar 1 Cup (16 tbs) (Reserve 0.25 Cup)
  Shortening 1⁄2 Cup (8 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Eggs 2
  Fine dry bread crumbs 2 Tablespoon
  Fresh plums/60 ounces/2 cans whole purple plums, drained and pitted 40 , pitted and cut in half (Prune, Damson, Or Greengage)
  Butter 3 Tablespoon, cut into pieces
  Cloves 1⁄4 Teaspoon

Combine flour, baking powder, salt, and 3/4 cup sugar in a large mixing bowl.
Add shortening, milk, and eggs.
Beat at medium speed 4 minutes.
Grease bottom and sides of a 13X9X2 inch pan.
Coat with bread crumbs.
Turn batter into prepared pan.
Place plums on top, pushing one edge of each half down 1/4 inch into batter.
Dot with butter.
Combine remaining 1/4 cup sugar and cloves; mix well.
Sprinkle over plums.
Bake at 350°F about 40 minutes.
To serve, cut into pieces.

Recipe Summary


Rate It

Your rating: None
Average: 4 (15 votes)