Mary Geis from Baltimore was looking for a recipe for a dessert that her mother made many years ago that was a kind of buttery shortcake topped with plum halves. She said it was not too sweet and instead was rather tart.
Patricia Battaglia from Kalama, Wash., saw the request and was reminded of a recipe for Pflaumenkuchen that her neighbor, Eva Estermann, made some years ago from the plums harvested from a huge Italian plum tree that was in Battaglia's back yard when she lived in Novato, Calif. She said the tree produced more plums than they could possibly use and one year her neighbor took a couple of gallons of the plums and brought back a plate of this wonderful plum dessert made from a recipe that her mother had in Germany.
Battaglia said it isn't really sweet but it is absolutely delicious. Feel free to substitute peaches, nectarines, apples or even a combination of fruits. Served warm from the oven with whipped cream or vanilla ice cream, this makes a wonderful summer dessert.
Beverly Casey from Knox, Ind., is looking for a "very old and very wonderful" recipe for a rum cake that was made by the Fingerhut Bakery in Chicago about 40 or 50 years ago. It was a single layer cake, which she thinks used rum-soaked pastry in the center of the very dense cake. It was frosted with a white glaze.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Makes 10 servings
1/2 cup unsalted butter, softened
1 1/8 cup sugar
2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
Juice and grated rind of 1 lemon
3 pounds Italian plums, pitted and quartered
Powdered sugar for dusting
1/2 teaspoon cinnamon, optional
Preheat oven to 350 degrees.
Grease a 13-by-9-by-2-inch baking pan.
Cream butter and sugar until light and fluffy. Add eggs and lemon juice and rind. Mix to combine. Then add flour, baking powder and salt. Batter will be quite stiff.
Using a spatula or rubber scraper, spread batter evenly in the bottom of the prepared pan. Pack plums closely together on top of the dough.
Bake 35 to 45 minutes at 350 degrees until surface is golden brown.
Remove from oven and dust with powered sugar and cinnamon (if using).Copyright © 2014, The Baltimore Sun