I am blessed to have married into this cake, which is not unlike Marion Burros's Original Plum Torte (thx chocolate lady). I bake almost no cakes, but my Jewishness demands holiday food preparations and this does the trick.
These are the verbatim instructions from the family recipe, which we have on a printout of an e-mail sent 9/7/1999.
USE A ROUND PAN;
1/2 c BUTTER
1/4 c SUGAR
1 EGG
1 c FLOUR
1/2 t SALT
1/2 t BAKING POWDER
1 t VANILLA
12-14 FRESH PRUNE PLUMS
CREAM BUTTER & SUGAR; ADD EGG; STIR IN FLOUR, SALT AND BAKING POWDER; VANILLA. PAT INTO BOTTOM OF 9" ROUND PAN; ARRANGE PLUM HALVES ON TOP; SPRINKLE WITH SUGAR; BAKE 350 DEGREES; 1 1/4 HOURS
GLAZE TOP: 1/2 c APRICOT JAM WHILE HOT
GOOD LUCK! LOVE, MOM
Shana Tova! Happy New Year!
Happy New Year. I make the Burros Plum Cake regularly myself.
ReplyDeleteShana Tova v' Metuka!
ReplyDeleteHappy New Year, Haverchuck!
ReplyDeleteOh, you really need to name names here, kat. Mollie Katzen?
ReplyDeleteHappy New Year to you mzn, and to the whole plum-cake family.
ReplyDeleteKat, Ouch! What a painful experience! Did you have some honeyed fig compote and honey vanilla ice cream to ladle onto the cake? That sometimes helps. I urge you to indulge me (and your fortunate guests) by trying this honeycake. Folks will just lose the power of speech.