Home › The Waldorf Kitchen › Plum Cake

Plum Cake

A raised paste should be made with three ounces of butter, ten ounces of flour and two tablespoonfuls of sugar, three eggs, half an ounce of yeast and the requisite quantity of milk; when risen enough turn it out onto a well-floured board and roll it into a thin, square shape, put on a baking-sheet and place a rim of paste around the edge. Allow it to stand for about twenty minutes and brush the top over with butter, sprinkle in a few bitter almonds blanched and finely chopped and mixed with a quantity of cinnamon powdered. Cut the black plums in halves, removing the stones, and arrange on the paste with the skin side downward and putting them so as to overlap each other, then dust them over with caster-sugar and put the cake in a moderate oven to bake for twenty minutes or so. When done sprinkle over with more of the caster-sugar and allow it to become quite cold, when it should be cut up into squares of any desired size and shapes, placed on a dish, and served.