Long time, no blog. Sorry folks! LYS life has been really great but really busy. As many of you have seen, the store is doing wonderfully well and we are all having a ton of fun running it. However, all that has not left much time for personal knitting or blogging. That’s okay. I wanted to let everyone know that I have not fallen off the planet. My UFOs are slowly progressing, the store looks great (thanks to the fabulous TYC family), dinners have been on the table each night and all is right with the world. Speaking of food (my second favorite subject), last night I made a Plum Cake. I forget how much I love these sinful little treasures. Italian plums are the main ingredient and are only out for a short time in August. I found a big package of them at BJ's. Oh, we can forget about the diet for just a minute. You see, the recipe uses a bit of butter, sugar, four, eggs... but none of it goes to the hips. Right? The recipe has been passed down through my family and will soon be in the hands of my daughter, who is also addicted to the cake. So, as my little August treat to my most appreciated customers, here is “THE” Plum cake Recipe:
Plum Cake/Torte
Pre-heat oven to Bake at 350.
Cream together 1 cup sugar with ½ cup softened butter. Add 1 cup flour, 1 tsp baking powder, a dash of salt, 2 eggs (beaten), and 1 to 1-1/2 tsp Almond Extract.
Blend well with a fork. Pour into 9” spring form pan that has been well greased with butter. Cut 12 Italian plums in half and remove pits. Place plums skin side up about 1/4 into dough. (place them in the batter, but do not submerge.) Sprinkle with sugar and Saigon Cinnamon. (If plums are tart, add an extra pinch of sugar to the topping.)
Bake at 350 for 1 hour. Cool and serve.
Plum Cake makes an amazing breakfast dish to compliment my favorite Trader Joe’s Morning Blend Coffee.
