After the glorious abundance of cookies over the past few weeks, I read a little grumbling on the blogs of my fellow TWD'ers about the amount of chocolate we were using. To that I say: There can never be too much chocolate™. However, the grumblers got a bit of a respite this week, since Michelle of Bake-En chose the Dimply Plum cake. Despite the lack of chocolate, it was a very tasty treat! ;)
I was lucky enough to find some of the Italian prune plums in our local market, from Red Jacket Orchards. They looked gorgeous, but the pits were tenacious and I had to really pry some of 'em out.
The batter came together easily. I stuck to Dorie's flavoring suggestion and used a drop of the Supreme Spices' cardamom. The batter itself was so tasty—I really liked the subtle mix of orange and cardamom.
Since the prune plums were an oblong shape, the plum halves were quite tall, and I kind of thought they weren't going to end up being "dimples".
Luckily, I was wrong :)
There was so much liquid in the plums when the cake came out of the oven! After the required 15-minute cool time, it hadn't all been absorbed back into the fruit, so I gave it another 15 minutes. It still wasn't all absorbed, but at that point I was too impatient to wait any longer, so I flipped it out of the pan.
The cake tasted very good, and the plums were really juicy and delicious. Personally, I liked it even better the second day, when the cake got even moister and the flavors melded together.
We got this lovely tea set from one of A.'s coworkers, and I had to photograph it!
Yet another delicious TWD success. Now go look through the blogroll and get the recipe from Michelle's blog for the recipe!