| Ingredients |
| 1⅞ |
lbs |
Santa Rosa plum |
| 3 |
Tbsp |
sugar |
| 2 |
Tbsp |
brandy |
| 1½ |
Tbsp |
flour |
| |
| 3 |
each |
large egg |
| 1 |
cup |
sugar |
| ½ |
tsp |
baking powder |
| 1 |
tsp |
grated lemon peel (1 lemon) |
| 2 |
Tbsp |
lemon juice |
| 1 |
tsp |
vanilla |
| ¾ |
cup |
oil |
| 2 |
cup |
self rising flour |
| ¼ |
cup |
milk |
| |
| powdered sugar |
| |
|
| Preparation steps: |
- Cut each plum into 6-8 pieces. Place in a large bowl and mix with the sugar and brandy.
- In another large bowl beat the eggs for 1 minute, add the sugar and beat additional 1 minute.
Add the baking powder,grated lemon peel, lemon juice, and vanilla. Mix well.
Gradually add the flour, milk, and oil.
- Oil a 10½-inch diameter cake pan. (26 cm).
- Using a strainer, add the liquids released from the plums to the batter and mix well.
Transfer the batter to the cake pan.
- Mix the plums with 1½ Tbsp flour so that the coated plums won't sync to the bottom of the pan during the baking.
- Arrange the plums on top of the cake mix.
- Bake at 350F for 52 minutes.
- Cool down and sprinkle powdered sugar.
|
Personal notes
I've learned this recipe from my friend Odelia, who is a pro in everything baking!
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