ITALIAN "PLUM GOOD" OVERNIGHT CAKE
This delicious cake I made with the last of the Italian plums... Waste ,not Want not...LOL. This is an old recipe from my aunt...and the first time I made it in years.... Needs no frosting..a sprinkle of powdered sugar is all. Your taste buds will explode with happiness...on your first taste! I am sorry about the blurred...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Pot cut up plums in a blender with 1/2 cup of water... Liquify. Turn blender off and scrape down the sides. Add sugar, and liquify again. Put the blender in the refrigerator. With the cap on...OVER NIGHT .
- 2. Next morning, combine flour, baking soda, salt, and nutmeg in a large bowl.
- 3. Take plums out of refrigerator, add oil and three eggs. Blend well, in the blender.
- 4. Add blender mix to the bowel of flour mix. Hand stir well.... Very well. Pour into a 9x13 inch pan. Bake in a pre-heated 325F. for 55 to 60 minutes till center is done. Cool in pan on a rack.
- 5. Dust with powdered sugar if desired. along .with or with out crushed nuts. Great with whipped cream....YUMMY!!! Please serve and enjoy.. .Nancy....10/2/12
ITALIAN PLUM AND ALMOND CAKE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
- Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
- Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
- Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
- If desired, whipped cream or ice cream can be served on the side.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 13 grams, Carbohydrate 82 grams, Fat 27 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 97 milligrams, Sugar 51 grams, TransFat 1 gram
SPICY ITALIAN PLUM CAKE
We have an old Italian prune (plum) tree and I plan on trying this one out with some of this years harvest. Don't know where I got this originally. Found it on an old floppy disk I was browsing, from an old Food BBS from before the WWW days. WARNING: This is definately NOT low ANYTHING!!
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place plums in large saucepan with about 1 inch of water. Bring to boil, reduce heat and simmer 5 minutes, or until soft. Drain and cool.
- Preheat oven to 350°F.
- Butter and flour a 10-inch bundt pan (or tube pan).
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and continue beating until mixture is very light in color.
- Sift flour with spices and soda. Add to butter mixture in thirds, alternating with the milk. Beat just until ingredients are incorporated.
- Stir in plums and walnuts. Pour batter into pan and bake 1 hour, or until cake begins to pull away from sides of pan. Let cool in pan 5 minutes. Turn out onto wire rack and cool completely before frosting.
- For frosting:.
- Cream butter. Add powdered sugar and cocoa gradually, stirring until well blended. Stir in salt.
- Stir in coffee, a little at a time. Add just enough to make the frosting a spreadable consistency. Beat until fluffy and add vanilla. Frost cake.
Nutrition Facts : Calories 581.7, Fat 28.1, SaturatedFat 13.6, Cholesterol 122.8, Sodium 255.2, Carbohydrate 77.9, Fiber 2.5, Sugar 50.9, Protein 7.7
PLUM TORTE
Provided by Marian Burros
Categories Cake Mixer Fruit Dessert Bake Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
- 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
- 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
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