Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80’s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.
This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.
- 3/4 cup sugar
- 1/2 cup margarine (we use Earth Balance these days)
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 12 Italian prune plums
- Sugar & lemon juice – for topping
- Teaspoon of cinnamon
Oven – 350 degrees
- Cream the sugar & margarine in bowl
- Add flour , baking powder, salt & eggs
- Beat well
- Spoon the batter into 8-10 inch spring form
- Split and pit the plums and place the halves on top of batter – skin side up
- Sprinkle lightly with sugar and lemon juice and cinammon.
- Bake about 1 hour
- Remove and cool
- Refrigerate or freeze if desired.
- Serve plain or with whipped cream, dust with confectioner’s sugar.
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