Plum Cake Recipe Martha Stewart
Ingredients
This moist, delicious plum cake can be made with fresh or canned plums. To make the recipe, you will need the following ingredients: 2 cups sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup butter, melted, 1 cup milk, 1/2 cup chopped walnuts, 1/2 cup raisins, and 2 cups pitted and chopped fresh or canned plums.
Instructions
Preheat oven to 350 degrees. Grease a 9-inch round cake pan. In a large bowl, beat together the sugar and eggs until light and fluffy. Beat in the vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the melted butter and milk. Stir in the walnuts, raisins, and plums. Pour the batter into the prepared cake pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before serving.
Nutrition
This plum cake is a treat that can be enjoyed without guilt. Each piece contains approximately 270 calories, 10 grams of fat, 42 grams of carbohydrates, and 4 grams of protein. It is also a good source of dietary fiber, providing 3 grams per serving. This cake can be enjoyed as a dessert or a snack and it is sure to satisfy any sweet tooth.
Serving Suggestions
This cake can be served as is or with a dollop of whipped cream or a scoop of ice cream. It can also be decorated with fresh fruit or a sprinkle of powdered sugar. This cake is delicious served warm or cold, so it can be enjoyed any time of the year. It also makes an excellent addition to any picnic or potluck.
Variations
This recipe can easily be adapted to suit different tastes. For a richer cake, replace the butter with an equal amount of vegetable oil. You can also substitute the walnuts for other nuts, such as pecans or almonds. Dried cherries, apricots, or cranberries can be used instead of raisins. You can also use canned or frozen plums, if desired.
Storage
This cake can be stored, tightly covered, at room temperature for up to 3 days. It can also be frozen for up to 3 months. To thaw, transfer the cake to the refrigerator overnight. You can also microwave individual slices for a few seconds to enjoy warm.
Conclusion
This plum cake recipe from Martha Stewart is easy to make and is sure to please any crowd. With its moist, sweet, and nutty taste, this cake is sure to become a family favorite. It is a great way to enjoy the taste of plums, any time of the year.
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