The cake that PLUMmeted!

Ruby-red, absolutely fresh-looking plums seem irresistible. And I succumbed to a boxful when I happened to visit Spencers last Saturday afternoon.
It was evident from Samit’s face that they were very sour, as the poor baby bit into the deceptively luscious-looking fruit. So I wondered what I could do with them. Bingo! I sent Shinu to buy some brandy, and soaked the chopped plums in a heady mixture of sugar and brandy.

I let it rest for 30 hours, before proceeding to bake a fresh, continental plum cake.

The flour was measured, the eggs weighed and the sugar creamed into the butter. I spread the batter on to the cake tin and topped the mix with a luscious layer of macerated plum.

The cake had risen beautifully: golden yellow with shiny heads of red, peeping in between the cake. I let it cool and cut them into squares. Only the taste was a bit disappointing. The plums had turned bitter-sour spoiling the taste of what would have been a very nice cake (I think).

Nevertheless….there was a bit left for cheer. The remnant brandy had flavors of plum nicely infused, with hints of sweetness from the sugar, and made a heady drink on a Sunday evening!!