DRIED-PLUM-BUTTER STACK CAKE
Stack cake, an old Appalachian dessert, is often made with an apple-butter filling, but we chose dried-plum butter instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 15h25m
Number Of Ingredients 16
Steps:
- Dried-plum butter: Bring dried plums, orange juice, lemon zest and juice, and 2 cups water to a boil in a covered medium saucepan. Reduce heat to low and simmer, stirring occasionally, until fruit is beginning to break down, 35 to 40 minutes. Stir in 1/4 cup water, brown sugar, and salt, mashing mixture with the back of a spoon until jam-like. Transfer to a medium bowl; let cool completely. Dried-plum butter can be stored in refrigerator, covered, up to 1 week.
- Cookies: Whisk together flour, baking powder, salt, cardamom, and baking soda in a medium bowl. Beat butter with sugars on medium-high speed until light and fluffy, about 2 minutes. Beat in egg. Reduce speed to low and beat in flour mixture in 2 batches, alternating with milk, until combined. Divide dough into 9 pieces. Shape into disks, wrap each in plastic, and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Working with one dough piece at a time (keep the rest in refrigerator), roll out on a lightly floured surface with a floured rolling pin into a roughly 8 1/2-inch round. Using a paring knife and a cake pan or plate as a guide, cut dough into an 8-inch round. Transfer to a parchment-lined baking sheet; refrigerate while rolling and cutting remaining dough pieces, placing 2 rounds on each sheet.
- Bake cookies in batches until golden and firm in center, 10 to 12 minutes. Let cool completely on sheets on wire racks.
- Place 1 cookie on a cake plate and spread with 1/2 cup dried-plum butter, leaving a 1/4-inch border. Top with another cookie and spread with another 1/2 cup dried-plum butter. Continue stacking and spreading until all 9 cookies have been used. (Do not spread filling on top layer.) Wrap in plastic; refrigerate at least 12 hours and up to 1 day.
- Serve, dolloped with whipped cream and sprinkled with cinnamon.
SUGAR PLUM BREAD
I grew up with my Grandma Mitchell's irresistible plum bread. We slathered it with butter and ate it with cottage cheese and fresh fruit for a simple breakfast. And it always makes an appearance at the holidays! -Emily Tyra, Lake Ann, Michigan
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
DRIED PLUM CAKE
No one will believe that this cake is made with dried plums. It came from my grandmother and is easy to make and delicious.
Provided by pamela
Categories Desserts Cakes Spice Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 11x9-inch pan.
- Blend sugar and canola oil together in a mixing bowl using an electric mixer. Add eggs, flour, prunes, allspice, baking soda, and salt; mix well. Add buttermilk, pecans, and vanilla extract and combine. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- While cake is baking, mix buttermilk, sugar, butter, and vanilla extract together in a saucepan over medium heat. Cook until it begins to thicken, about 5 minutes. Pour glaze over cake when it comes out of the oven.
- Let glazed cake cool completely, about 30 minutes. Cut into squares.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 77.9 g, Cholesterol 52.3 mg, Fat 22 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 251 mg, Sugar 58.1 g
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
VIENNESE PLUM CAKE
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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