Church Bulletin Announcement – Weight Watchers will meet at 7 PM at the First Presbyterian Church.  Please use large double doors at the side entrance.

As I focus on living a more healthy life I also focus on normalcy. Yes, in the past I lived a very intense life.  I was under the illusion that I could, by following certain guidelines, be in control.  I refused to eat anything with sugar in it and lost one of my best friends, ketchup or catsup, which is a discussion for another day.

I’ve softened, especially around the middle, and now allow myself occasional sweet treats. But, and it’s a big but, when I eat a sweet treat it has to be extraordinary.  My friend, Margie, shared her recipe for one of the grandest desserts I’ve ever eaten.  And now I’m going to share it with you so you can show up at gatherings with this dessert and sell the recipe and get incredibly wealthy.  Or not.


3 T butter

6 medium plums, pitted and sliced, or done up in the chopper (3 cups)

1/3 cup dried tart red cherries

2 T sugar

1/2 t anise seeds, finely crushed

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

2 t baking powder

1/2 t salt

1/4 cup butter, softened

1 cup sugar

1 t vanilla

4 eggs

1/3 cup sour cream

2 T sugar

sweetened whipped cream, optional


Lightly grease and flour a 9-inch springform pan.  Set aside.

In a large skillet melt the 3 T butter over medium heat and cook the plums and cherries about 4 minutes or until plums are slightly tender.  Remove from heat and stir in 2 T sugar and crushed anise.  Set aside.

In a medium bowl stir together the flour, cornmeal, baking powder and salt.  Yes, set aside.

In a large mixing bowl beat the 1/4 cup butter on medium to high speed for 30 seconds.  Add the sugar and vanilla and beat until combined.  Add the eggs, one at a time, beating well after each addition.  Add the sour cream and beat until combined.  Fold in the flour mixture.

You’re almost there!

Pour half to 2/3 of the batter into the springform pan that you set aside somewhere, if you can still find it.  Add the plum mixture, arranging it evenly on top of the batter.  Top with the rest of the batter. If a few pieces of plum peak through, that would be OK.  Sprinkle the 2 T of sugar on top of the batter.

Bake at 350 degrees for 35 to 40 minutes, doing the toothpick test for doneness.  Cool on a wire rack for 15 minutes.  Remove the sides of the pan and cool an additional 30 minutes.  Cut into wedges and top with whipped cream or not.  Delicious warm.  Doesn’t lose any of its deliciousness if served at room temperature.


When I first read this recipe I couldn’t believe that six plums would make 3 cups.  Than I remembered where Margie shops for fresh fruit.  These large plums are actually the size of large plums.

plum cake

And here she is.  I’m taking her to a gathering tomorrow.  As is my habit I stopped at a thrift store and purchased the cake plate for $1.99.  That way I can leave the plate and not worry whether I get it back.  Unless I really want to worry.   As the saying goes, have a good day, unless you have other plans.

Loveya – The Grandma

FULL DISCLOSURE:  I’d purchased a springform pan for this recipe because I didn’t own one.  Then I obviously put it together out of whack because as the cake baked something from the cake leaked out the bottom of the pan, onto the floor of the oven, and began to smolder.  The kitchen filled with smoke.

Just before the cake was supposedly done my husband decided to go to the store to get milk.  I asked him if he wanted to wait a few minutes and see the cake when it came out of the oven.  “That’s OK,” he said.  “I’ll just listen for the sirens.”  They’re so cute at that age!

AND FINALLY:  When I sliced the cake it was evident that there was something wrong.  It was wetish.  Fortunately, I’d taken a copy of the recipe to the gathering where young people with good vision were gathered.  The copy of the recipe I received had small print and I guessed at some of the amounts.  In the last part I’d read the butter amount that gets beaten with the sugar and eggs as 3/4 cup.  Younger eyes informed me that is was only 1/4 cup.  That’s why the cake was leaking and the kitchen was filled with smoke.  It was leaking butter.

The recipe above has the correction.

Still Loveya – The Grandma

Dessert Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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