| Ingredients |
| |
| 7 |
each |
large egg |
| 1½ |
cup |
sugar |
| 1 |
cup |
unsalted butter (2 sticks) - melted |
| 1 |
Tbsp |
vanilla |
| 7 |
Tbsp |
milk |
| 2¾ |
cup |
self rising flour |
| |
| 24 |
each |
pitted frozen Italian prunes (1½ lbs) |
| |
| powdered sugar |
| |
|
| Preparation steps: |
- Thaw the frozen plums.
- In a large bowl beat the eggs for 2 minutes.
Add sugar and continue beating additional 2 minutes.
- While continue to beat the mix, add the melted butter, milk and vanilla
and gradually add the flour.
- Oil a 10" x 14" baking dish. (Pyrex)
Transfer the mix to the baking dish.
- Squeeze some of the liquids from each plum and arrange the plums on top of the
cake mix.
- Bake at 370F for ½ hour. Cake is ready when the bottom
is pale golden.
- Cool down and sprinkle powdered sugar.
|
| Personal notes |
|
I've learned this recipe from my close Polish friend, Margaret. Italian prunes
are bountiful in late summer. Margaret pits the Italian prunes and freezes them
for cakes she bakes throughout the year. Being the good friend she is, she stuffs
my freezer with these wonderful Italian prunes as well.
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