In article >,
"W. Baker" > wrote:

> Here is lots of prose describing what I did and the recipe I finally made
> for this cake/cookie. It was sent to a Jewish food mail list, hence the
> discussion about makign it with margarine. many observant households
> never make dairy cakes as most festive meals have meat and having to keep
> 2 sets of baking tools and pans is expensive and space consuming. I solve
> it by only making dairy cookies and making my non-dairy cakes in loaf
> pans(like my honey cake, etc) and dairly cakes, like for birthdays, in
> round layer ones. Of course, I seldom bake these days. but always loved
> this pastry that I decided to try. Next time I may well use all almond
> flour, but this is the first time I have used it, so hesitated to go the
> shole way. I used Trader Joe's butter for the first time and found that
> it has a wonderful old fashioned butter taste tht seems to be lacking in
> some of the others Ihave been using.
>
> I used Splenda rather thaen the liquid sweetener I have, because of the
> ease of measurment and my unsureness of the bulking lack in the liquids.
> I know some of you like those liquide, but I tend to use them in soft
> stuff like pumpkin custard or in drinks. Not so sure about baking.
>
> If you remember, last week I talked abu tusing Splenda in a recipe for
> that middle European plum cake that is between a crust and a cake that I
> had from my shul cookbook I edited, Kosher Catskill Cooking(now out of
> print) tht had been submitted by an excellent baker, the late Hansi
> Schlittner.
>
> Well, I tried it today. It is not a comlicated recipe, but I made some
> changes and I have some thoughts on, perhpas changing it a bit mor. As I
> selldom bake now, and am not entertaining for the holiday, I indulged and
> used pure butter rather than the optional margarine. As keeping carbs low
> is for me, very important, not only did I use the splenda for all the
> sugar, but I substituted almond flour for half the flour in the recipe. I
> Have never baked with almond flour, so hesitated to substitute for all of
> the flour. I also looked at some recipes in Nechama Cohen's book
> En-Lite-end Kosher cooking and noticed that they used various mixed
> flours, but did have some, either all purpose or whole wheat flour in most
> of the recipes.
>
> Hansi's directions call for spreading the dough on a greased cookie sheet.
> I used a silicone sheet which I sprayed with oil spray. Kind of likea n
> ice skating rink:-) I got a very thin, almost cookie like product of
> heavenly taste, but wonder if sme edges to the pan, saa an 11X7
> ppyrex or even 9X18 would have produced something a bit more like a cake,
> rather than a giant, soft cookie with great taste. Unfortunately, I keep
> tring to even out the edges of this and may well even it out completely if
> I don't stop soon:-) The butter makes is absoutely delicious, so am not
> sure if margarine and a parev cake would be as delightful.
>
> Here is the recipe. I will give both the original and my changes.
>
> Plum Cake
> Source, Hansi Schlittner in Kosher Catskill Cooking
> Servings-Highly individual:-)[eerhaps 8
>
> Ingredients:
> 2-2 1/2 lbs plums(I used 2 1/4 and had left over)
> 1 5.8 sticks butter or margarine( I used butter)
> 1 1/2 C flour(I used 3/4 C flour and 3/4C almond flour-finely ground
> almonds)
> 3/4 C sugar(I used 3/4 C Slenda measures like sugar)
> 3 large eggs
>
> Beat ft with sugar well. Add eggs 1 at a timecontimue to beat util nice
> and creamy. Add flour(s) slowly. Spread on buttered cookie sheet. Top
> with sliced plums-8 to a plum(I ha smaller plums so did 5-6 slices per
> plum. Bake in a 350F oven for 45 minutes.
>
> Note: This cake uses what are often ccalled Italian prune-plums. They
> have a reltively short fall season and are oval and freestone. I woudl
> not try this with other plums, but it might make a delicious peach treat
> or apple. the plums are, of course the traditional fruit.
>
> Enjoy!in either version, but do try it dairy if possible as the taste is
> heavenly!

My mother used to make a plum cake like this with a basic white cake
base, prune plums, and a streusel topping. We sometimes substituted
peaches or nectarines.

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