Blogs 'N' Sods #23: Plum Pudding Cake

originally published 11 November 2011

Another one of Mom’s recipes, slightly modified.

Well, this picture wasn’t even up but for two hours before I started getting requests for the recipe on Facebook. Here it goes. Remember, I list ingredients at each step. It goes faster than it seems, I promise you that.

Part 1:

Cut 8 to 10 black plums, pitted and thinly sliced, skins on. Place them in a bowl and leave them aside for a bit.

Part 2:

In a saucepan, combine the following:

6 Tablespoons of butter/margarine

1 cup brown sugar

1 1/2 cups white sugar

Stir until it forms a paste, then remove from heat.

Part 3:

In a large mixing bowl, place the following:

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

Part 4:

Once the dry ingredients are mixed, add the following:

2 Tablespoons vanilla extract, imitation is fine

1 1/2 cups milk (whole or 2 %)

2 large eggs

Part 5:

Add the sugar/butter mix to the items in the large mixing bowl and stir.

Part 6:

Turn your over on to 350 degrees F

Grease and flour two 8-9 inch baking pans.

Part 7:

In another saucepan, take the juice from the sitting plums and the powdered sugar and cook it down on low to medium heat for about 15 minutes.


Special note:

If you wish to add some flavored syrup, like a blackberry, you may. Or, some apple juice. Or, some fresh dark berries Blueberry, marionberry, etc.) of pretty much any kind. Your call.

Part 8:

Add the items in Step 7 to the items in the large mixing bowl.

Then pour the batter into the cake pans.

Place the sliced plums onto to the top of the batter.

Some slices may sink a little; it is OK.

Bake for about an hour.

 The cake should be toothpick clean in the center when done. It will make a slightly crusty base and sides, a softer, slightly thicker pudding-like center and the plums will turn pink and brown and still be very moist. It isn’t as sweet as it sounds, but you can reduce the amount out sugar in each step slightly if you wish. This cake is best served at room temperature.

Love to you all.

Ben Bear

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