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Plum Cake (D/P, TNT)
Source: Kosher Catskill Cooking
Yield: 1 cake

2 to 2-1/2 lbs. fresh freestone plums (the Italian prune plums)
1-5/8 sticks margarine or butter
1-1/2 cups flour
3/4 cup sugar
3 large eggs

Beat margarine with sugar well. Add one egg at a time and continue beating until nice and creamy. Slowly add flour.

Spread on buttered cookie sheet. Top with sliced plums (8 slices to a plum). Bake in a 350°F oven for 45 minutes.

Notice she puts no sugar or anything on the plums. I would imagine if you would like it sweeter, you could add some sprinkled on the fruit.

Poster's Notes:
OK, someone asked for this. It appears in the cookbook I edited, Kosher Catskill Cooking.

Hansi is a wonderful baker and all around cook and this is hers, that I tricked her into giving by appealing to her pride :-)

Posted by Wendi Baker

Nutritional Info Per Serving: N/A