2 Plum Cakes

[Guest guest]

Here are 2 good plum cake recipes. I've tried both and like them. One used

tinned, and the other fresh plums.

Jo.

 

 

* Exported from MasterCook *

 

Fresh Plum Cake

 

Recipe By :Jo Seagar

Serving Size : 0 Preparation Time :0:00

Categories : Baking Cakes

Dairy Fruit

Quick & Easy Sweet

Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c sugar

1 lemon -- juice and grated rind of

200 g butter -- softened

3 eggs

150 g yoghurt -- (1 tub) plum or vanilla flavours are

great or just plain yoghurt

3 c fresh plums -- finely chopped

1/2 c chopped nuts -- optional

2 c flour

3 tsps baking powder

1 tsp ground cinnamon

icing sugar -- for dusting

 

In a food processor place the sugar and peeled rind of 1 lemon, running the

machine until the rind is finely chopped and incorporated with the sugar

(approx. 30 seconds). Add the lemon juice then the butter and mix until

creamy. Add the eggs and mix well. Mix in the yoghurt, fruit, nuts, flour,

baking powder and cinnamon - don't overmix, just combine loosely. Pour into

a well-greased and baking-paper-lined 21 cm cake tin. Bake at 180ºC for

55-60 minutes. Cool on a wire rack. Serve dusted with icing sugar and

extra fruit-flavoured yoghurt or softly whipped cream.

 

Source:

" Pearls from Jo Seagar's Kitchen "

S(ISBN):

" 1-86941-403-9 "

Copyright:

" © 1999 Jo Seagar "

 

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Per Serving (excluding unknown items): 4160 Calories; 226g Fat (47.6%

calories from fat); 66g Protein; 494g Carbohydrate; 24g Dietary Fiber;

1018mg Cholesterol; 3368mg Sodium. Exchanges: 13 1/2 Grain(Starch); 3 1/2

Lean Meat; 4 1/2 Fruit; 1/2 Non-Fat Milk; 41 1/2 Fat; 14 Other

Carbohydrates.

 

NOTES : This recipe works well with fresh apricots, peaches, apple or plums.

Great for afternoon tea or as a special dessert.

 

Jo's note: This fits better into a 23cm tin.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Winter Plum Cake

 

Recipe By :Nigella Lawson

Serving Size : 7 Preparation Time :0:00

Categories : Baking Cakes

Fruit Nuts & Seeds

Quick & Easy Sweet

Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

for the cake:

1 567g tin red plums

125 g self-raising flour

1/2 tsp baking powder

75 g ground almonds

125 g butter -- softened

125 g light brown sugar

2 lg eggs

1 scant tsp almond essence

 

20 cm Springform cake tin, buttered and

lined

 

for the icing:

160 g unrefined icing sugar

1 tbsp hot water -- (1-2 tbsp)

 

Preheat the oven to 170ºC/gas mark 3.

 

Drain the plums, then chop and leave in a sieve to drain once more. Mix the

flour, baking powder and ground almonds. Cream the butter and sugar, then

beat in the eggs, adding a tablespoon of the flour mixture after each one.

Beat in the almond essence, then fold in the rest of the flour mixture and

the drained, chopped plums. Turn into the prepared tin and bake for about 1

1/4 hours, though check at 1 hour. When it's ready, that's to say beginning

to come away at the sides and so forth, take it out of the oven, leave it in

its tin on a wire rack for about 10 minutes, then turn out onto the rack.

 

When cool, ice with brown-sugar icing, which you make simply by mixing the

sieved icing sugar with water till you have a caramel-coloured shiny paste.

pour over the top of the cake to cover thinly, not necessarily uniformly,

and leave to drip, here and there, down the sides.

 

If you want to turn this into a Sunday lunch pudding, serve warm and uniced

and make a jugful of custard to pour over.

Serves 6-8.

 

Source:

" How To Be A Domestic Goddess "

S(ISBN):

" 0-701-16888-9 "

Copyright:

" © Nigella Lawson 2000 "

 

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Per Serving (excluding unknown items): 337 Calories; 21g Fat (54.6% calories

from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol;

433mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Fat; 1 Other

Carbohydrates.

 

NOTES : This is 'winter' cake in the sense of 'out-of-season', or

'store-cupboard'. To be frank, I'd had a tin of red plums in the cupboard

for so long that I felt I had either to find a way of using it or chuck it

out. I'm glad to say that this was the outcome.

The golden unrefined icing sugar here isn't an earnest option but a

voluptuous necessity: without it you won't get an icing of such fudgy

beauty, in taste as much as looks.

 

Jo's note: I didn't make the icing. I'd use less almond essence next time -

maybe 1/2 tsp.

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