The TWD recipe for this week is dimply plum cake and was chosen by Michelle from Bake-En. Plums aren’t in season here at the moment so I used drained canned plums. The cake is flavoured with orange zest and cardamom which work really well together. The canned plums worked well, but I imagine that this is a different cake to one using fresh plums.
We had this cake warm with whipped cream for pudding on Saturday night. It was yummy, but I don’t think it really had any WOW factor. I guess it is what it is – a good everyday cake to have in the tins. I actually think I over cooked it slightly, as it was a little dry round the edges. I only baked it for 35 minutes – Dorie’s recipe said 40minutes I think, but I wonder if my oven was too hot to begin with as I had been baking other things in it earlier.
I am not sure that I would make this cake again – I have other plum cake recipes which I like better – that are lighter and not so dense. However, the addition of the orange zest and cardamom was delicious.
Wondering what the other TWDers thought? Find out here.
I agree that it's a good everyday cake. Nothing special, but quite a tasty treat that could sub in for breakfast if need be. And I thought I overbaked as well, but try it the next day - it's softer, moister, and better (imo).
ReplyDeleteMmmm... that whipped cream looks tasty with your plum cake. I made cherry instead but I still agree, its a good everyday kind of cake esp the next morning for breakfast! YUM!
ReplyDeleteClara @ iheartfood4thought
at least yours cooked thru! mine was a mess on the bottom until i threw it under the broiler. it is a plain cake, but quite tasty, i thought.
ReplyDeleteI had problems with mine being dry around the edges, too. I liked the flavor, but it definitely needs some work.
ReplyDeleteYeah, that whipped cream does look mouth watering next to the cake. I think it's a good cake for breakfast, too. I used cherries and lime and really enjoyed those flavors.
ReplyDeleteCake for breakfast ??
ReplyDeleteI really liked the cake, just not so much with the plums - I would slice it if I made them again.
ReplyDeleteHi Tammy
ReplyDeleteI have been reading the posts by other daring bakers and was going to try to make a plum cake (a have a tin of plums ready for baking). However, following your comment that you better recipes for a plum cake I was wondering whether you would share these with me so I could give one a go - would you recommend adding orange and cardamon to your recipe?
Thanks for your comments and recommendations on recipes - they help give me an idea what to expect from a recipe.
Keep up the good blogging.
completely agree - this one is ok, nothing more. there are much better plum cake recipes around! you should post your favorite one!
ReplyDeleteI liked the flavor of this cake a lot. I would still tweak it by using smaller fruit pieces. I underbaked mine a little oops.
ReplyDeleteThis is a good everyday cake. I was mixed at first but really liked it in fact I liked it more the next day! Mine got dry around the edges too.
ReplyDeleteIt looks lovely so thanks for your very honest appraisal at the end. I have a plum crumb that I love to make once a year. When I was deciding if I should make this cake, I worried that I'd wish I'd just made my favorite one.
ReplyDeleteHi kimberly
ReplyDeleteI will post another plum cake one day, but the one i really like is in an Annabel Langbein book called More taste than Time - and yes, you could add cardamom and orange zest as those flavours were fabulous!
Tammy
Thanks for responding Tammy
ReplyDeleteI actually have that book so will give the recipe a go once I have bought some cardamon.
Looking forward to trying it.
Mine was also somewhat dry. Thanks for the tip for an alternate recipe.
ReplyDeletei wasnt' wow'd by this recipe either. though some whipped cream w/it sounds great :)
ReplyDelete