Dutch Plum Cake
by RetroRuth | Jan 11, 2020 |
From Farm Journal's Country Cookbook, 1959
[cooked-sharing]
Topping
¾ cup sugar
¼ cup flour
¼ cup butter
Cake
6 tbsp sugar
1 ½ cups sifted flour
2 tsp baking powder
½ tsp salt
½ tsp grated lemon rind
¼ cup shorteing
1 beaten egg
⅓ cup milk
1 tbsp melted butter
12 ripe prune plums
1 tbsp lemon juice
Sweetened whipped cream to serve
Topping
1Mix together ¾ cup sugar and ¼ cup flour. Cut in butter to make fine crumbs, set aside.
Cake
2Measure 1½ cups flour, sift with baking powder, salt, and 6 T sugar. Add lemon rind; cut in shortening with a pastry blender until the mixture resembles a coarse meal.
3Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8 greased pan. Brush with melted butter.
4Wash and dry plums, cut in half and remove pits. Press four rows of halves, skin side down, on dough; let overlap a little, but leave some space between rows. The number will depend on the size of the plums.
5Sprinkle with lemon juice; then with the sugar-flour-butter mixture
6Bake in moderate oven (375 degrees) for 45 minutes. Serve warm.
Yield: 6 servings
Ingredients
Topping
¾ cup sugar
¼ cup flour
¼ cup butter
Cake
6 tbsp sugar
1 ½ cups sifted flour
2 tsp baking powder
½ tsp salt
½ tsp grated lemon rind
¼ cup shorteing
1 beaten egg
⅓ cup milk
1 tbsp melted butter
12 ripe prune plums
1 tbsp lemon juice
Sweetened whipped cream to serve
Directions
Topping
1Mix together ¾ cup sugar and ¼ cup flour. Cut in butter to make fine crumbs, set aside.
Cake
2Measure 1½ cups flour, sift with baking powder, salt, and 6 T sugar. Add lemon rind; cut in shortening with a pastry blender until the mixture resembles a coarse meal.
3Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8 greased pan. Brush with melted butter.
4Wash and dry plums, cut in half and remove pits. Press four rows of halves, skin side down, on dough; let overlap a little, but leave some space between rows. The number will depend on the size of the plums.
5Sprinkle with lemon juice; then with the sugar-flour-butter mixture
6Bake in moderate oven (375 degrees) for 45 minutes. Serve warm.
Yield: 6 servings
AuthorRetroRuth