Plum Cake With Brandy Cream Filling Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
• Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
• In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
• Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
• Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Steps:

• Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
• Place the plum slices in a bowl and gently toss with 2 tablespoons whole-wheat flour. In a separate bowl, combine the remaining whole-wheat flour with the baking powder and kosher salt.
• In the bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.
• Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.
• Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top. Bake for 35 to 40 minutes, until the top is golden brown. Transfer to a wire rack to cool completely before serving, with whipped cream if you like.

Steps:

• In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
• Mix the flour and baking powder and add that into the mixture.
• Grease the base of a round baking pan and spread the dough over the pan.
• Liberally spread plums over the dough.
• To make the optional topping, cream the butter, add flour, sugar and cinnamon.
• Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
• Be careful not to let the bottom burn!
• Serve with lots of freshly-made whipped cream.
• If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

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.

Steps:

• Preheat the oven to 300*F. In a medium bowl, combine the sugar, salt, nutmeg, cinnamon, ginger, baking soda and flour and set aside.
• In another larger bowl, beat the eggs until pale coloured, then add the peanut oil and buttermilk. Mix in the dried plums and nuts.
• Gradually add the flour mixture to the egg mixture, mixing well.
• Pour the batter into a buttered 8 by 8 inch square baking pan and bake for 1 hour, or until a tester inserted in the middle of the cake comes out clean.
• Let the cake cool for an hour before filling.
• To make the brandy cream filling combine the cream, sugar, vanilla and gelatin in a medium saucepan. Heat over medium heat until the mixture is steamy and hot, but not boiling.
• In a large bowl whisk the egg yolks; pour the hot cream mixture over the yolks while whisking. Strain back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens.
• Remove from the heat and add the brandy. Let cool for 10 minutes.
• Whisk in the softened butter and chill. Refrigerate until ready to use.
• Split the cake by cutting horizontally and fill with the chilled brandy cream. Return the cake to the fridge for at least an hour before serving. You can dust the top with icing sugar before serving if you wish.
• Note: to oven dry Italian plums, split them in half lengthwise and remove the pit. Place skin side down on a sheet of baking parchment or foil on a baking pan and place in a 200*F oven for 10 to 12 hours or overnight.