Dapple Dandy Cake

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Serves 6-8

Pluot Cake or Plum Cake

Ingredients:

  • 4 pluots or 4 to 5 plums, about 1 1/2 pounds, peeled and pitted
  • 3/4 cup butter (12 tablespoons), softened
  • 1 1/4 cups granulated sugar, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cup plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon, for topping

Preparation:

Grease and flour a 9-inch springform pan or spray with baking spray with flour. Heat oven to 350°. Slice peeled dandy's or plums thinly and toss in a bowl with 1/4 cup of the sugar; set aside.

In a large mixing bowl, beat butter and 1 cup of sugar until light and fluffy. Beat in eggs with vanilla, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Slowly blend in the dry ingredients until batter is smooth. The batter will be thick. Spread the batter in the prepared baking pan. Arrange the sliced pluots or plums all around in a concentric circle, overlapping slightly. Fill in gaps and overlap with any leftover slices of fruit. Sprinkle the sugar and cinnamon mixture evenly over the fruit. Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick or cake tester ed near the center of the cake comes out clean.

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Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

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If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.