Up until a couple of weeks ago, I thought this recipe was lost forever. Then, miracle of miracles, Mama Vamp found the fragile, 1970s-era recipe card that contained the secrets behind this delectable autumn treat.
The season for Italian prune plums is almost over. I strongly recommend you buy some immediately and whip up this cake in your own kitchen. You won't -- no, you can't -- be disappointed with the results.
The Plum Cake
1 cup flour (sifted)
2 tsp baking powder
1/4 tsp salt
2 TBSP sugar
Sift together flour, baking powder, salt and sugar.
1 1/2 TBSP butter
Add into dry ingredients, using pastry cutter.
2 TBSP milk
Add into the mixture until it forms a stiff dough.
Spread into a greased 8x8 square pan to 1/4 inch thickness. Cover top closely with plums in a circular fashion (about 12 Italian prune plums, cut in half and pitted). Place skin side down. Sprinkle with a combination of:
1/3 cup sugar
1 tsp cinnamon
Dash of nutmeg
Dot with additional butter. Bake at 425 degrees for 25 minutes. Allow to cool before serving.