AuthorRetroRuth
Rating

From Farm Journal's Country Cookbook, 1959

Tested Recipe!

ShareTweetSaveShare

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
  cup milk
 1 tbsp melted butter
 12 ripe prune plumsYou can use up to 16 if they are small
 1 tbsp lemon juice
 Sweetened whipped cream to serve

Topping
1

Mix together ¾ cup sugar and ¼ cup flour. Cut in butter to make fine crumbs, set aside.

Cake
2

Measure 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.

3

Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8 greased pan. Brush with melted butter.

4

Wash 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.

5

Sprinkle with lemon juice; then with the sugar-flour-butter mixture

6

Bake 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
  cup milk
 1 tbsp melted butter
 12 ripe prune plumsYou can use up to 16 if they are small
 1 tbsp lemon juice
 Sweetened whipped cream to serve

Directions

Topping
1

Mix together ¾ cup sugar and ¼ cup flour. Cut in butter to make fine crumbs, set aside.

Cake
2

Measure 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.

3

Add egg and milk; stir to just moisten dry ingredients. Spread dough evenly in 8x8 greased pan. Brush with melted butter.

4

Wash 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.

5

Sprinkle with lemon juice; then with the sugar-flour-butter mixture

6

Bake in moderate oven (375 degrees) for 45 minutes. Serve warm.
Yield: 6 servings

Dutch Plum Cake

  |