Thursday, August 21, 2008

More on Plums

Elaine sent this plum cake recipe from her old friend. I haven't tried it, but it's another answer to Arny's request. And it makes the second instance of an Eastern European summer fruit cake today.

Nana's Plum Cake
1/2 stick of butter (2 Oz.)
1/2 cup sugar
1 egg, separated
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
pinch of salt

Prune plums
Sugar, butter

-Melt butter, beat in sugar, then egg yolk, then vanilla.
-Add flour, sifted with baking powder and salt.
-Beat egg white until stiff. Fold it into the mixture.
-Pat dough into a 9" or 10" greased pan.
-Heat oven to 400 degrees.
-Cut plums in half the log way (remove pits), and lay them close together all over the dough.
-Sprinkle them with pretty much sugar.
-Dot with butter
-Bake for 20 minutes, or until center of cake starts looking like cake crumb when you look inside with a knife.
This dough is good with all kinds of fruit
Cherries, peaches or apricots with almond flavor in the cake
Blueberries or apples with lemon
I was recently making it with rhubarb, mixing little pieces with flour and sugar before putting them on top.
Part brown sugar is good on the fruit, too.
It's a very quick and easy cake to make.


Jen said...

This is pretty similar to the recipe you posted for the peach cake, with the exception of the butter/oil switch (plus a LOT more butter!).

Mae Travels said...

My point exactly -- every family with Eastern European roots has its own recipe like this. Some have a firmer batter and the fruit stays on top, some have softer batter and the fruit sinks and creates layers. Some call themselves plum cake and mention peaches, etc. Some call themselves peach cake and mention plums as an alternate.

All Good!