Plum Cake Recipe
Serve this fruity pudding cake warm, topped with whipped cream or ice cream.
3/4 cup sugar
1/4 cup flour
1/4 cup butter or margarine
1+1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
1/2 teaspoon grated lemon peel
1/4 cup shortening
1 egg, beaten
1/3 cup milk
1 tablespoon melted butter or margarine
12 to 16 ripe plums
1 tablespoon lemon juice
Sweetened whipped cream or ice cream
Preheat the oven to 375 degrees. Grease an 8-inch square pan.
Mix together 3/4 cup sugar and 1/4 cup flour. Cut in 1/4 cup butter or margarine to make fine crumbs; set aside.
Sift together 1+1/2 cups flour, baking powder, salt and 6 tablespoons sugar. Add lemon peel. Cut in the shortening with a pastry blender until mixture resembles coarse meal. Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in a greased 8-inch square pan. Brush with melted butter or margarine.
Wash and dry the plums. Cut in halves and remove the pits. Press four rows of halves, skin side down, on batter; let overlap a little. Leave some space between rows. Number will depend on size of plums. Sprinkle with lemon juice; then with the reserved crumb mixture.
Bake in a moderate oven at 375 degrees for 45 minutes. Serve warm. Makes 6 servings.
"Homemade Ice Cream and Cake," Farm Journal, 1972
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