Stanley plums |

German plum cake is a dear guest at our house at least once a year (while the Stanley plums are in season). The recipe reminds me so of my high school years. I sat in my German class and looked through a German magazine trying to find an article to practice translating. I came across a beautiful photo and recipe of this cake, so I asked my teacher if I could translate the recipe instead of an article. She thought it was a great idea.

This recipe has been in my old, yellowed recipe book ever since. The cake is easily made and it’s huge. It can feed a large group of relatives or friends. It’s good warm or cold and it goes so well with a cup or morning coffee or tea. Enjoy my friends!

German Plum Cake

{Printable recipe}

Dough:

250 g (8.8 oz) low fat cream cheese (or German quark cheese)
125 g (1/2 cup + 2 TBSP) sugar
1 vanilla sugar (1 tsp vanilla extract)
10 TBSP milk
10 TBSP oil
1 small lemon (juice and zest)
500 g (17.6 oz or about 4 cups) flour
20 g (0.7 oz) baking powder

Filling:

1.5 kg (3.3 lbs)Stanley plums
3 TBSP sugar
2 large eggs
100 g (1/2 cup) sugar
1 vanilla sugar (1 tsp vanilla extract)
80 g (2/3 cup) flour
100 g (3.5 oz) sliced almonds

Also needed:

1 large rectangular baking pan (13 X 18 inches ) 33 X 46 cm.
Parchment paper

Preparation:

For the dough combine cream cheese, sugar, vanilla in a mixing bowl. Start mixing at a low speed, slowly adding milk and oil. Add juice and lemon zest. Combine flour and baking powder and stir well. Gradually add to the rest and mix until well combined.
Cover the dough with plastic and let it rest until needed
Wash, dry and pit plums. Half them and make a small cut on each half (as you going to quarter them), but don’t cut all the way through.
Dust your working surface with flour. Place the dough on the surface and roll it out into the size of the pan. Line your baking pan with parchment paper and transfer the dough onto the pan.
Place the plums in thick rows on the dough. Sprinkle with 3 TBSP of sugar.
Beat 2 large eggs with sugar and vanilla until pale yellow, add flour and mix until smooth.
Pour over the plums and sprinkle with sliced almonds
Bake at 200 C (400 F) for 30-35 minutes or until lightly brown on the top.
Cool slightly and slice into squares.

ENJOY!

♥

Ingredients:

3 kg (about 6 1/2 lbs) Stanley Plums
1 kg (about 2 lbs) sugar
1.5 dl (2/3 cup) rum

Also needed:

1 roasting pan with lid (I use an oval turkey roasting pan)
A wooden spoon
Jars and canning supplies

Making jam:

Wash your plums thoroughly (I wash them three times), place on kitchen towel and dry lightly, pit them and half them. All fruit need to be absolutely healthy, discard any that have rotten parts.

Preheat your oven to 200 C (400 F).

Place the plums into a deep roasting pan. Do not over fill because jam maybe be boiling over and messing up your oven.

Pour sugar over plums and stir until well incorporated.

Place the lid on the pan and put in the middle of the oven.

Keep the lid for the first 30 minutes of baking.

After the first 30 minutes, take off the lid and stir the plums.

Bake for another 2 – 2 ½ hours, stirring every 30 minutes.

When you notice jam is thickening, add rum and bake for another 10 minutes.

Fill into clean, sterilized and hot jars and follow your usual canning procedure.

Enjoy!