Submitted by Mary Jane Maffini
Many years ago, I found this wonderful little cake recipe in a magazine. I no longer even remember which one! At that point in my life I had lots to do (job, family, work travel and writing like mad in my ‘spare’ time), and not much time and this was the perfect cake for me and mine. Somehow over the years, the recipe vanished. I had various archaeological digs into my recipe files and boxes of, but no luck. I never gave up hope that I would be reunited with my plum cake and sure enough, last week, I opened a cookbook and the clipping fluttered out. I was so excited I made four of these cakes. No trouble finding homes for them!
Plum or rhubarb cake
2 large eggs
½ cup plus one tablespoon sugar
½ cup plus one tablespoon flour
1 – 2 tablespoons chilled butter2 -3 ripe prune plums (or ½ cup or so chopped rhubarb)
Pour into greased 8 inch baking pan. Arrange a layer of fruit on the top. Top with dabs of butter.
Bake at 400 degrees for 20 – 25 minutes. In my strange relationship with my fairly new convection oven, I now bake it at 370 for 25 minutes.
When the cake is cool, dust with icing sugar. Serve as is or with whipping cream or ice cream.
You saved enough time to put your feet up and read a book (and eat your cake).
Mary Jane Maffini is the author of thirteen and a half mystery series. Her fifth Charlotte Adams mystery The Busy Woman’s Guide to Murder won the Romantic Times Award for Best Amateur Sleuth. You busy people will enjoy the time management tips at the beginning of each chapter. If Charlotte Adams could cook, this would be the cake for her: fast, easy, no fuss.
Mary Jane is also one half of Victoria Abbott and
The first in the series, The Christie Curse is on the shelves now and The Sayers Swindle, will be out in December. You can pre-order it now. How’s that for saving time?
Visit MJ at www.maryjanemaffini.com and Victoria Abbott at www.victoria-abbott.com