Fresh Plum Cake
Cut two pounds of fresh prune plums in halves, remove pits, but do not peel. Add sugar to sweeten, about one and one-half cups, and about one-third cup cold water. Let stand for several hours, stirring occasionally until sugar is dissolved.
Divide dough and pat in two eight-inch layer cake pans, bringing the dough well up the sides of the pans.
Arrange a layer of plums, cut side up, in the pans.
Add enough grated soft bread crumbs to take up the juice in the bowl, then spread this mixture over the plums.
Dot with butter, and bake in a hot oven about 375 degrees F. for about twenty-five minutes, or until done and nicely browned on top.
Can be served either warm or cold, pie-fashion.
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup butter or other shortening
- 2/3 cup milk (about)
Sift flour and measure, sift with baking powder and salt, and sift again. Cut in shortening. Add milk gradually until a soft dough is formed.