Navigating my mother’s recipe book is tricky—to make her famous plum cake you must look for the Cherry Cake recipe card. I don’t think I ever tasted the cherry cake, only plum and occasionally peach. Italian plums, or prune plums, are only available for a few weeks every autumn, which in our home meant that we traditionally ate this around the High Holidays. In the off season, Mom sometimes substituted canned peaches, which is also delicious.
- 28 Italian plums (prune plums), halved and pitted
- 2 c. flour
- 2 sticks butter
- 1 c. sugar
- 4 eggs
- ²/₃ c. sugar
- 1 Tbs. milk
1. In a large bowl, mix together the flour and sugar, then cut in the butter. Take off one cup and set aside for topping.
2. Mix in 2 eggs.
3. Spread the very thick batter over the bottom of a
10″ x 15″ pan.
4. Place the plum halves, cut side down, in even rows and columns over the batter.
5. Beat together remaining 2 eggs, the ²/₃ c. sugar and milk, and spread over the plums. Sprinkle with reserved crumbs.
6. Bake at 350° for 45–55 minutes, until golden brown.
My mouth is watering looking at the pictures. Too bad you didn’t have this a few weeks ago 🙂
Very nice story. I love the old recipe card for “Cheery Cake”. The inclusion of tapioca caught my eye. My Grandma Pearl always included tapioca in with her peaches and the sugar for her cobblers.
Hi Chip. My mom always put tapioca in her fruit pies, too. A tasty thickener.
Looks delicious. I love sour cherries.
Seeing this I realize how much I missed your blog!!! Glad to see you back.