Plum Pound Cake Food

PLUM UPSIDE-DOWN CAKE WITH LEMON

Steps:

• Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.
• Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.
• Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

PLUM CAKE "TATIN"

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
• Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
• Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
• Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

GINGERY PLUM CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
• For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
• Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

SPICED PLUM POUND CAKE

Steps:

• Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
• Cake:
• Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
• Combine the flour, salt and baking powder and gently mix into the butter mixture. Don't over beat or the cake will be tough.
• Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep) lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
• Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
• Icing:.
• Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
• Serve dusted with icing sugar or drizzle with lemon icing.

SUGARPLUM CAKE

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs, one at a time, until well blended. Combine flour and cinnamon; add to egg mixture. Beat in baby food; stir in nuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar if desired.

DELICIOUS BABY FOOD PLUM CAKE

Steps:

• Preheat oven to 350.
• Mix all ingredients together in a mixer, beat well. (About 3 minutes).
• Pour in a well greased bunt or tube pan.
• Bake at 350 for 65 minutes or until a toopick comes out clean.
• Cool.
• Dust with Confectionary Sugar.

GLAZED PLUM BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
• In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
• Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
• Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
• While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
• Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!