#Plum recipe

[fullcravings]

Sugar Plum Fairy Cupcakes

[daily-deliciousness]

The BEST plum crumble

[fattributes]

One-Bowl Plum Tea Cake

[esmeblaise]

so what if i told you i was working on my version of a strawberry shortcake reboot

character summary 

[vegan-nom-noms]

PLUM AND MARZIPAN BREAD

[allium-girl-anthologies]

Sweet and sour spiced venison stew flavored with dried wild plum leather

[eighthwholove]

OK I have attempted to make *ahem* a certain pudding for Christmas. It is currently steaming in the crock pot, and will be for 6 freaking hours. Oh boy.

I personally blame Eight (And my love for A Christmas Carol) for this disaster

[ltwilliammowett]

Plum Duff - Spotted Dick

Something fine from the galley again, my dears. And something sweet, because it's just too warm and every now and then sailors need something sweet to lift their spirits, for example after an exhausting battle or a storm.

And that's what the Plum Duff, also known as Spotted Dick, was for and to lift your spirits here's a recipe from Sandra Oliver’s Saltwater Foodways (Mystic, Connecticut, Mystic Seaport Museum: 1995´ for you. Oh and by the way, this dish has been known since the Middle Ages, but it only became really popular in the middle of the 18th century. So and now to the recipe:

Ingredients

2 cups flour

½ teaspoon baking powder

1 teaspoon cream of tartar

pinch of salt

¼ cup melted shortening

¼ cup sugar

2/3 cup currants

2/3 cup water

1 pudding bag or cloth

Preparation

Put on a large pot of water and bring to a boil.

Sift together dry ingredients.

Stir in melted shortening, sugar and sultanas. Dip pudding bag or cloth in boiling water and dust generously with flour.

Add the water to the batter and mix well; the batter should be quite thick but not stiff. Pour into the pudding bag, tie the bag shut and leave room for the dough to expand. Or place in a greased pudding mould.

Place the pudding in the boiling water, tying it down with a spoon if necessary so that it does not touch the bottom of the pot.

Boil for four hours in a bag or steam for five hours in a mould.

When it is ready, turn it out of the cloth onto a serving dish. Leave to stand for a moment so that it can set.

Slice and serve with molasses.

Have fun trying it out and enjoy.

[bakingtherapy]

Robby's Baking Therapy #20 Plum Cake

Hello, every birdie. In these next few recipes. There is going to be one thing in common: plums. We were given a bunch of plums, and who am I to complain about free food? So I am going to be sharing a bunch of plum recipes with everyone. 

Today’s recipe comes from a website called “Livforcake” and I am going to be following their “Plum cake” recipe. 

I did this cake twice. Once as the recipe specificities and once with apple sauce instead of oil. And I will talk about the results in a little bit. 

The recipe will be down below. Feel free to check it out. This recipe was so easy too follow. And when I say that it definitely is not an insult to the people making these recipes. I have always had a hard time following instructions. And when I am baking I am often overwhelmed by recipes that have a lot of steps.  

The ingredients that you are going to need are:

  2 eggs

Granulated sugar

All-purpose flour

Baking powder

Vegetable oil or apple sauce 

Vanilla 

2 plums

I doubled this recipe because I am serving 7 adults one dessert. And I don’t want anyone not getting something.  And also I had enough plums to double it both times. 

Both times I preheated the oven to 350℉. And greased an 8x8 pan. 

Whether you are using oil or apple sauce you want to grab a small bowl and whisk together your flour and baking powder. 

In order to get a light and airy texture for the cake, you have to mix together the sugar and eggs for about 5 minutes on high. Trust me when I say, you want to mix it with either a hand mixer or a stand mixer. I started mixing by hand and knew that I wasn’t going to get the results that I wanted or needed. So I mixed it with my hand mixer on high. 

Next,  you are going to decrease the speed to medium and slowly, add your ¼ cup oil and vanilla. Beat this on high until combined. Which will take about 2-3 minutes. 

Ok, so I did do a little bit of research before I just plopped my applesauce in my cake batter. And everywhere I went said to do a 1:1 ratio. 1 cup of applesauce equals 1 cup oil or butter. However, digging a little deeper I found that bakers didn’t carry much for this ratio and it was easier to start with ½ a cup of applesauce if the recipe calls for 1 cup of oil or butter and just gradually add it, if needed. 

Yeah, I didn’t know that. So added in ¼ cup apple sauce.

You want to add your dry ingredients to the wet. Mix everything together until it is combined. 

Fold in your plum slices. And if you want to get fancy you can save a few plums to place on top. 

Bake both cakes for 30-35 minutes or until golden brown. And the cake tester or toothpick comes out clean. 

Let it cool completely in the pan and dust with powdered sugar. 

I liked both versions of this cake. My dad said that this was an award-winning cake. Everyone said that they were both really good. The only problem I had with the applesauce cake that I now understand is the fact that I added a little too much. If I make this one again with apple sauce I am going to use 2 tablespoons and gradually add more if need be. 

Thank you for liking and following. Feel free to check out the recipe down below. See you in the next recipe. 

Show the original author some 💖💖💖 liv for cake

Here is a printable version of this recipe: on the blog

Please help me get a phone: by supporting me on Kofi / Patreon

[fullcravings]

Plum, Orange and Ricotta Cake

[daily-deliciousness]

Triple berry plum pie

[sikfankitchen]

A refreshing salad with fall ingredients 🧡 Plum, pumpkin seeds, fresh mozzarella, arugula, and honey lemon vinaigrette.

[fattributes]

Sour Cream Plum Pound Cake

[therecipelibrary]

KC Christmas Plum Pudding

-The Cook's Book 1916

[polish-food]

Knedle ze Śliwkami - Polish Plum Dumplings (recipe in Polish)

[allium-girl-anthologies]

Grilled stone fruits with rosemary and rose syrup