1/4 cup rum
6-8 plums; pitted, cut in wedges
9 tbs butter; room temp
2 tbs brown sugar
1 1/2 cups flour
1/2 tsp salt
1/2 tsp salt
1 tsp baking powder
1/2 cup sugar
2 eggs, room temp
1/2 cup sugar
2 eggs, room temp
1/2 tsp cinnamon
1/4 tsp almond extract
2 tbs buttermilk
good amount of orange zest2 tbs buttermilk
preheat oven 350, grease and flour 4 mini cake pans
1 soak the plum wedges in a bowl in the rum
2 in a small bow mix flour, powder, salt and cinnamon
3 in a large bowl beat butter, sugar, extract, and zest
4 mix in the eggs 1 at a time
5 fold 1/2 the flour mixture into the butter mixture
6 then mix in the buttermilk
7 fold in the other 1/2 of the flour mixture
8 divide the batter between the 4 pans
9 strain the plums, saving the extra rum for later
10 arrange the plums inside the mini pans and gently push them a little into the batter
11 bake for 35-40 minutes, cake should be golden brown
12 spoon the rum on top of the cakes and let cool
this is like a tea cake where it is a little dry and meant to be eaten with tea or coffee
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