So, I've been meaning to make this rustic plum cake recipe from the most recent issue of Cook's Illustrated. A few weeks ago I made the blueberry scone recipe, and the scones tasted awesome, and I was ready to try the cake on the next page, only when I was at the grocer--no plums. But this week, plums in the house, and time to make plum cake, whether I had someplace to take it or not. Then, on the day I was going to make it, I got a call that a gathering of friends was taking place, so I knew fate was on my side.
The recipe isn't super-complicated, except that part of the flour is ground-up slivered almonds. And the plums have to be cooked in a delicious syrup beforehand (in which Frambois Lambic was substituted for brandy. Because then I get to finish the bottle of Lambic). I was a little concerned that my springform is 10 inches instead of the 9 required, and time was a bit short for cooling the cake.
But only half a piece was left after the first hour I was at the gathering.
I tasted it--it was pretty nice, and it went down great on a warm summer evening. I actually had honest-go-goodness requests to make it in future.
So, there you go. Plum cake and jello shots are my specialities now.
And, my Mom suggested I also try it with peaches.
Good on you, Cook's. Way to contribute to my repertoire.
On another note, I had a poem accepted by RHINO. Hooray! Am currently trying to come up with something small and celebratory for myself, as is my custom.