W. Baker wrote:

this looks good. I think you coul duse the same recipe and make the
German-Austrian plum cake that uses the small Italian prune plums sliced
on top of a dough in a rectangular pan and lightly glazed. I just love
that cake and would love to find a dibetic friendly way to make it. I
might try this recipe, but iam not sure if you need such an eggy cake for
the usual result. Any thoughts?

I think you should invite me over to eat!

Some of the stuff you guys come up with just sounds awesome.

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