I used Italian plums halves to cover the cake. I just noticed your favorite recipes for Rosh Hashana. I really liked the combination of plum/ cinnamon/cardamom flavours. Thank you very much for sharing this amazing recipe :). I tried this recipe today and it came out very good. My mother-in-law always makes this pound cake for holidays. I just reviewed the conversions to metric and made the slightest tweak to the weight of the flour (added 5 grams), but other than that it checks out. Sorry! A revision was called the New Age Plum Tort and used banana as a healthy alternative to butter. We have a plum tree that produces tons of small plums which makes dicing them a time consuming process, but worth it. I used King Arthur Flour GF Measure for Measure flour. I have made it lots of times and like to have one in the freezer. The frosting will harden as it cools. Soooooo delicious! Get new recipes each week + free 5 email series. Hi Jenn made this tonight and it was yummy! Hi Debora, I don’t think this will translate well to all almond flour. Check out all of the Gluten Free Dessert Recipes on this website! Honey Roasted Peach Yogurt is a great way to beat the heat and this Peaches and Cream Oatmeal will be on my table tomorrow morning. What to do with our plums? Thank you yet again for a delicious recipe!! We loved this one even more than the strawberry version. Buen provecho! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring. Always . That’s what I’ve done and I also reduced the amount of flour (to just over a cup), but maybe I shouldn’t have because it’s now very moist (and delicious, of course) in the centre. As always, thanks for your wonderful recipes, and expert advise. Hi Kate, Glad you liked the cake! Thank you Jenn. I would like to try it but a ballpark time would be helpful. Followed the recipe except cut the plums into 8’s as another reviewer did. This is my go to recipe when the Italian Prunes make their entrance. This cake is beautiful and easy. Last year I tried your plum galette which was wonderful, but I think I’ll use this year’s bounty for this cake! To tone down the sweetness, you could cut the sugar for the base of the cake back by about 1/4 cup. Love that it’s not too sweet. A huge hit! I wouldn’t change a thing. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I have made your late summer plum cake 3 times in the last 2 weeks! I’m thinking a smaller pan means less cook time and then the plums won’t have enough time to cook…. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Also be sure to check out more of our favorite pound cake recipes for additional dessert ideas. Instructions were spot on. Easy, fruity, delicious. JENN!! I used only 1/4 C. of butter and it came out very rich and had a good texture. Hi Kate, A 10-inch pan is actually a bit too large. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. I had to stop myself and my husband from eating it, I think I could have sat there and eaten the whole cake. Add the egg and vanilla and beat on low speed until well combined. Baking time took about 70 minutes. Sorry you had a bit of a problem with this, Anne! Enjoy and Happy New Year! I knew this would be delicious by the scent wafting through my kitchen as it baked and it was! Hyperbole? And a Happy and Healthy New Year to you! Hope you enjoy the cake! Dust with confectioners sugar before serving. I found I didn’t need to double the plums–they didn’t all fit–but I enjoyed eating the pieces I couldn’t use. I’ve made it twice this week! I used prune plums. Hi Carol, I would start peeking after 30-35 minutes — you’ll know they’re ready when the tops go from golden around edges/pale in the center to completely golden. These pound cake recipes are rich, golden and ready to be shared. Is it possible to purchase the plums now and freeze them for November? This is a definite keeper. Yvonne Adams [email protected]. My mother's blue-ribbon pound cake recipe. Preheat the oven to 350 degrees and prepare a bundt pan with non-stick spray. If I double the recipe, can it be baked in a 9×13 pan? It is delicious just as written. My husband requested your key lime pie for Father’s Day tomorrow so another day, another recipe from Jenn! I would check it with wooden skewer to be sure. Blueberry pound cake with the added spark of lemon. And might I be so bold as to guess that a Happy New Year salutation might be in order for you, as well! Another winner from Jenn!! You can find it here. We also soften butter at room temperature for 30 minutes. Preheat the oven to 350 degrees and prepare a bundt pan with non-stick spray. Scrape down the bottom of the bowl and mix once more. You'll need to register or log in to upload images. I made this exactly following the directions except, didn’t have cardamom so I added a little freshly ground allspice and I used “Cherry Plums” instead because they were fresh AND on sale. it smelled wonderful while baking. Only problem was that my plums sank..anyone got any advice? It’s sitting on the cooling rack with 2 pieces missing. I am so glad I found your site! Going to bake your Late Summer Plum Cake. No longer when I sliced did it hold. I would use a 9-inch deep dish pie pan or cake pan if you don’t have the proper size springform. I actually have a cake very similar to this one that uses apples. OMG..made this plum cake last weekend and it was terrific. I made both the strawberry and plum recipes. That tart sweetness of the plums is perfect with the spiced cake but I’m sure I’ll try it with some other fruit as well. Everyone in my house loved it! And the tartiness of the plums was amazing! I’ve made it 3 times and its been a hit each time. Hi Joy, unfortunately, I don’t think there’s any way to salvage this – sorry! Light lemon flavor that can be accompanied with a lemon glaze if desired. Thank you so much for your quick response. Our Million Dollar Pound Cake is just that good (really).This recipe requires only seven ingredients, all of which you likely already have on hand. In a standing mixer with the paddle attachment, whip … Why not call it ‘Late Summer Plum Buckle’. I will make it again when I have some nice ripe plums. This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!). Vicki P. Hi Vicki, Yes, it can be doubled and prepared in a 9 x 13 dish. I have a question. Thank you Jen! Five flavors blending to create a superlative pound cake. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions. I also ground cardamom pods as I was out of ground. It’s a good thing peaches will be in season for a while longer, because I have a whole list of favorite recipes I’ll be making in the near future! I would like to make this dessert but my company will not touch a cake unless almond or other kind of flour. My family enjoyed this cake with vanilla ice cream. hi!! Arrange an oven rack in the center of the oven. I found your recipes a couple of years ago and have loved everything that I have made. Easy to make and it was delicious! Somebody even requested it for their birthday cake! A definite keeper and so easy to make. Hi Diane, I think they are best when just ripe and slightly soft to the touch. BaDaBOOM! I am known for my deserts! I have already added a 5 star review considering it was fantastic, but I knew if I did not put it in the freezer I would eat it all by the time Sunday arrived for a family dinner. I had a slice while it was still warm with no ice cream or whipped cream and it was just delightful. It´s absolutly delicious and a new addition to my cake list! I have used your recipes before and they are always lovely. All the rich and caramelized flavor of your favorite cobbler without any of the guilt! I made it with Santa Rosa plums (dark skin, pink flesh) and will make it again when my blood plums are ripe . But I added almond flour instead. I will be making it all the time! I thought I should bake this and it was just great. Hi Jen Can this cake be frozen before baking? Citrus trees grow abundantly in California, and I’m always looking for new recipes which use the fruit from the orange and lemon trees in my yard. We had a nice crop of plums this year and as those of you who have trees know, they ripen pretty much all at the same time. Came out amazing and was gone super quickly! This is the best cake! this link is to an external site that may or may not meet accessibility guidelines. This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) The frosting will harden as it cools. I liked the ingredients and the way everything was explained, but I found the cake to be way too dense, and too much cake to fruit ratio. , Hi Jen, Made this cake this morning. Everyone who tried it loved it. Do you think this would freeze well? . Janet PS: can I slice up the rest of the plums and freeze them? The flour over here is softer, the butter has more butterfat, and the eggs are richer. It is also is great for peaches also. It goes well with the plums. My only note is that I did add the 2 tbsp of sugar on top because my plums aren’t super sweet, but it seemed like a LOT and formed a definite crunchy topping. , This is actually a barely rounded bundt pan. Desserts don’t last long at our house. Sounds delicious! Of course my husband & I tried a still warm piece—DELICIOUS! My only change will be that next time I’m going to cut back from 60 minutes to 50 because my dark colored springform pan came out a little dark on the bottom.

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