Try A Recipe!

Under Sydenham Skies includes over 30 recipes, recipes for wonderful butter tarts, delicious casseroles for brunches, an unusual grape and sour cream fruit salad with orange zest, and amazing lemon squares. Here is one. 

Our favorite plum cake. 

The recipe below makes one 9-inch cake. You can quadruple the recipe and simultaneously make 6, 8, 10 and 12-inch cakes for freezing – different sizes for different occasions can be convenient.

As for the plums, you either can have purchased, halved and frozen prune plums in the fall, or you can use fresh plums. You also could substitute other fresh fruit such as pears, apples, peaches or apricots.

In bowl of large electric mixer beat together 1/2 cup unsalted butter and 3/4 cup white sugar. Add two eggs, one at a time, and beat well after each addition. While the batter is being mixed, sift 1 tsp baking powder with 1 cup unbleached all-purpose flour. Reduce speed of beater to lowest rate possible, and sift flour mixture onto the batter until just blended.
Put batter in greased and floured 9-inch spring-form pan.
Place a single layer of frozen or fresh fruit on top. 
Sprinkle with 1 tbsp lemon juice, 1 tbsp of sugar and 1 tsp of cinnamon.
Cook for 50 min at 350 or until done. 

Serve slightly warm, dusted with icing sugar and garnished with whipped cream or ice cream