Spicy Italian Plum Cake Recipes
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
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
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#time-to-make #course #cuisine #preparation #occasion #desserts #european #fall #cakes #italian #seasonal #4-hours-or-less
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