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  • I’m ashamed to say that I didn’t see it coming; but I’m plum happy to see it now!
    Let us know what plum cake recipe you use. Yummmm!
    Shana Tova (in advance).

  • 1) OH MY I love your plum. My husband scoffs at my adoration, but seriously. You should knit apples next. Red and green together, with light AND grassy green.
    2) I haven’t tried this recipe yet, but DO take a look at “Dimply Plum Cake” from the cookbook Baking: From my home to yours by Dorie Greenspan.
    Could you get more British than something called “Dimply Plum Cake”? I doubt it. Also, the photos look delicious and everything I’ve baked from the book has been wonderful.

  • Ah, the wonders of the internet. Here is a post from Dorie Greenspan containing photos of the cake and the recipe!
    I think I need to make this too. Very soon.

  • I haven’t made this cake but Nigel Slater’s receipes usually work very well

  • I don’t think acai berries will make a good dishcloth πŸ˜€ (http://anthrome.wordpress.com/2008/08/22/euterpe-oleraceae-acai/)

  • I don’t have a plum recommendation but I made a truly wonderful apple cake a couple weeks ago. Peeling, coring, and chopping the apples were the hardest parts. So, if you got some more apples and need something delicious sometime soon, I’d point you here:

  • I’m thinking an apple for Rosh Hashanah would be appropriate. I’m currently in Singapore, but will email my mom and sister-in-law because we have a great “just about any fruit” cake that we often make with plums for Rosh Hashanah (no idea why) and it is simple and delicious, and bakes up super easy in a springform pan, if I get it before I head to the airport in the am, I will forward it to you!!
    L’Shana Tovah.

  • If it’s not too late you must make the plum upside-down cake from Martha Stewart Living ’93. It’s on the Martha website. Oh my goodness is it delicious! With cornmeal for a hint of crunch, and almond paste, too. Love your fruity dishcloths.

  • Being that I’m in a European time zone and stuff, I might be too late, but I saw this the other day and thought it looked fantastic.

  • I love the fruit!!
    I have a recommendation for plum cake:
    I have made this once and it was DELICIOUS!!!

  • My favourite plum cake made with plums from my Scottish garden is
    125gm self raising flour
    125 gm butter
    125 gm soft brown sugar
    3 eggs
    a pinch of cinnamon
    10 plums
    beat the butter and sugar, slowly add the eggs fold in the sifted flour and cinammon, pour into a greased cake tin. Drop the halved, stoned plums on the top. Bake at 190 degrees for 40 minutes. Beautiful!

  • I highly recommmend ysolda’s plum cake.
    I tried this and it was completely lovely. Plus you have those kookie european measurements if you like that kind of thing, or those (alien to me) american cup measurements too. The choice is yours, but it is fabulous…

  • I never met a Smitten Kitchen recipe I didn’t like. This Plum Kuchen looks just like the kind I used to eat in Berlin: http://smittenkitchen.com/2009/07/plum-kuchen/

  • that Nigel Slater recipe does look good. buttery and almond-y to foil those plums. I recently made a plum kuchen, recipe also on the Smitten Kitchen blog site… a yeasted plum upside-down cake. the yeasted part makes it fussy, but the result is dy-no-mite.

  • The fall entertaing magazine from Americas Test Kitchen has one that looks good. New out right now at a newstand near you. I always have great results when I follow their recipes exactly.

  • Please stay away from the knit banana. For all our sakes.
    I was going to send a link to a very nice plum cake the NYT ran a while back w/ boring US measurements but your commenters posted worthy choices that look simialr or better.
    I’m making an Italian Plum pie myself. Its fabulous but only with those little tiny prune plums. And anyway, its a pie.

  • I’m sorry, but you can’t do better than the Plum Torte from the New York Times -just google “NYT plum torte” and you’ll find it (or, http://www.nytimes.com2005921dining216frexhtml).
    Originally it was in “The Elegant but Easy Cookbook”, the NYT ran it and had to re-reun the recipe for 20 some odd years because there was such demand every year when the Italian prune plums are in season (although peaches, apples, blueberries, any combo, even canned, are fine).
    It really should be served with vanilla ice cream – I made it recently to rave reviews. I always have to give out the recipe when I make it.

  • Your fruits are so pretty! Nigel’s looks like a wonderful recipe – and it includes use of “whilst”. No need to look further.

  • http://tinyurl.com/loesny leads you to a plum sorbet, which is not what you need right now, but with plums, sugar, orange zest and gin the only ingredients, I’m sure it’s delicious!
    Raspberry next, but go easy on the I-cord!

  • You know, don’t you, that plum sales will spike today? Try this one: http://splendidtable.publicradio.org/recipes/dessert_plum.html

  • the old pioneer woman has good cake
    makes it in a bundt pan
    you could knit a fruit cake
    wishing you a peaceful year

  • For plum cake: I’d take Smitten Kitchen’s idea of turning the buttermilk raspberry cake into a plum cake. Or a plum clafoutis, if it’s un-tart enough for you. (http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/)
    I made the buttermilk raspberry cake a few weeks ago and it was light and wonderful and all a tea cake should be. It was just sweet enough to be properly cake-y but with no lingering feelings of sinfulness. Yum.

  • For plum cake: I’d take Smitten Kitchen’s idea of turning the buttermilk raspberry cake into a plum cake. Or a plum clafoutis, if it’s un-tart enough for you. (http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/)
    I made the buttermilk raspberry cake a few weeks ago and it was light and wonderful and all a tea cake should be. It was just sweet enough to be properly cake-y but with no lingering feelings of sinfulness. Yum.

  • One word:

  • Apparently, I am not the only one thinking along the lines of Smitten Kitchen and Dorie Greenspan —
    Honestly, you can’t go wrong with these ladies!

  • Honestly most cooked fruit weirds me out. Apples and peaches I have only begun to appreciate in the last few years. I would just cheat and make a white cake mix and use plum juice instead of water. Maybe add some almond extract. I supposed you could slice some plums and mix them with a bit of brown sugar and vanilla and put them down first and put the cake mix on top and have an upside down plum cake. Confectioners sugar dusted on top would be pretty.
    Maybe I should make this…

  • Well, I feel like a stalker here, but I’m going for it. I’m knitting the ishbel pattern right now and have become besotted with Ysolda. I found this plum cake on her blog and I made it too. πŸ˜€ http://ysolda.com/wordpress/2009/08/06/plum-cake/
    It’s stupid easy, looks really cool made, and the cake part is yummy (I skipped the nuts) even though I hated the fruit. It will mold quickly, but if you are taking it to a family celebration, not a worry you need to have. πŸ˜€

  • I like to make the apple cake from “1000 Lowfat Recipes” with plum slices instead of apples.

  • Will you be knitting an apple dipped in honey?
    Shana Tova u-metukah! All my very best thoughts!

  • I don’t have any links for plum cakes but I’m sure there must be one in my cookbooks somewhere. The Slater one looks excellent – lots of wonderful ingredients like eggs, sugar & butter. Anything by him or Hugh Fearnley-Whittingstall would be fab!

  • This whole thread of comments is absolutely luscious. Cake! Plums! Pineapple, even! (I am really into fresh pineapple right now. It doesn’t taste like anything except clear, delicious freshness.)
    And of course, I am liking Professor Plum up there. Strawberry. Must see a strawberry! It’s so 1972 to make a strawberry.

  • I’m voting for a pumpkin dishcloth (orange with brown bands!!!!). I’m not sure if you’ve been to this site but go to Pioneer Woman. PW has a great section called Tasty Kitchen that has fantastic recipes so I’m sure you could find something there. Are you knitting from the calendar or are these patterns your own idea? AND if they are your own idea, are you going to put them out for us?!? (crossing fingers). Have a great weekend!!!! Nat Alea from wet OK

  • L’shana tovah, Kay!

  • I thought a strawberry would be nice but then read about an apople. both red so can hardly wait to see the next fruity dishcloth!

  • No plum cake recipe…but I’m pulling for a strawberry on the next dishcloth. And don’t forget, if you made a tomato you could open up the age-old discussion…fruit or vegetable? Kinda like circular or straights?
    Enjoy your feast.

  • OMG… I totally love these! Pumpkins would be awesome or Corn?

  • I agree with Pam. The recipe from Eligant But Easy is my stand by cake recipe. I’ve made it with apples and peaches too. Always a winner.

  • Don’t forget mango! Add a little exotica to your knitted fruit collection.
    I think Nigel Slater’s cake recipe looks good (as do all the others). What time should I be there?

  • Fig and Plum cake! Take a look at it on Fig and Plum’s blog πŸ™‚

  • FRUITS,VEGGIES,& DISHCLOTHS OH MY! Kay, we knew this was coming,didn’t we? :-)LOVE the plum!There will be a fruit salad before we know it!Made my second pear, so guess I can try some fruit now! I second the Smitten Kitchen, she’s got really good recipes, love the apple cake, she had a plum cake the other day. Good stuff….have a lovely holiday, I’ll be thinking of you,off to find fruit colors!Wendy

  • We always make Marian Burros plum torte for Rosh Hashanah. It is the easiest recipe from elegant but easy cookbook, but you can get it off the internet just by googling Marian Burros plum torte. It is so yummy and so easy…I highly recommend it!

  • We always make Marian Burros plum torte for Rosh Hashanah. It is the easiest recipe from elegant but easy cookbook, but you can get it off the internet just by googling Marian Burros plum torte. It is so yummy and so easy…I highly recommend it!

  • Well, as the resident Eric Carle enthusiast, I think you should work your way through all the Very Hungry Caterpillar fruits! Apple, Strawberry, and Orange.

  • I’m adding my voice to the Smitten Kitchen recommendations. Every recipe she makes sounds and looks delicious. And her humor is a wonderful read!

  • Do make a pumpkin dishcloth!…and an apple would be nice too.
    Alas, no plum recies but the one above with all the british measurements looks worth a try (easy-right up my alley) but I don’t know how to translate those meas. and a 190 degee oven? Oh well

  • Do make a pumpkin dishcloth!…and an apple would be nice too.
    Alas, no plum recies but the one above with all the british measurements looks worth a try (easy-right up my alley) but I don’t know how to translate those meas. and a 190 degee oven? Oh well

  • I’m with Diane, two of us, knitting in peace, when all others knew–more fruit was coming! Sure, why not, forge on, whatever turns your crank. Do, however, heed Gale’s wisdom: skip the banana!

  • Molly over at Orangette has a lot of cake recipes, as does her book A Homemade Life. Her blog entry from Jan. 06 is called “Let me eat cake” and has a recipe for Red-Grape-and-Almond Butter Cakes, which she says would be good with plums too.

  • love it! I there no plum cake in Nigella? or have I not sent you the cake book? Will go and consult my copy. x x

  • Hi! I made the dimply plum cake from Dorie Greenspan/Smitten Kitchen and thought it was too dry. It wasn’t a family favorite. I love those ladies and their recipes, but this one didn’t hit it out of the park.

  • the pooch says it all

  • I second Elizabeth’s recommendation of the plum kuchen. I made it earlier this summer with plums from the farmer’s market and it was so tasty that before we knew it my husband and I had eaten half the cake!

  • It kills me that your fruit washcloths are to scale. I’d say an apple is next, except I suspect that the shape of a banana might be too irresistible a challenge.

  • What the heck is unrefined golden caster sugar? I had to laugh at the bottom where it says ‘learn more about these ingredients’ and lists eggs, flour, almonds–those I know, but what about unrefined golden caster sugar!!!

  • I’m pretty sure I made a plum cake from Joy of Cooking that was really good. I’m sure about the really good part, not the Joy of Cooking part. It had brown sugar, which I found delicious with plums.

  • Too bad you didn’t want a plum pie – I have the perfect plum recipe involving italian plums and ginger. Not tempting you or anything. Just saying.

  • I bet this would be fabulous with plums:

  • I LOVE, LOVE the new dishcloths! As a ballband dishcloth knitting addict, I can’t wait to knit one myself.
    I know it is too late by now, but here is a quick Plum Cake recipe from my house. When I take it to my parent’s house, it is gone in less than 8 hours.
    2 cups self rising flour
    2 cups sugar
    2 jars plum baby food (I generally can’t find plum so I use apple plum)
    3 eggs
    1 teaspoon ground cloves
    1 teaspoon cinnamon
    1 cup oil
    Preheat oven to 350. Grease and flour Bundt pan. Mix all ingredients together with a spoon (do not use mixer) and pour into pan. Bake for 50 minutes.
    Have a wonderful weekend!

  • Marianne! Plum pie with ginger! I encourage you to post a link to the recipe– man!! I love it in advance.

  • I was going to give you my mother-in-law’s plum torte recipe as it is great and easy peasy, but I just discovered that it is the NYT torte! She, however, includes a squeeze of lemon juice when adding the cinnamon/sugar topping.
    Happy New Year.

  • There’s a yummy plum cake recipe in “Confections of a Closet Master Baker” (don’t you love that title). This is a wonderful memoir of a 39 year old childhood friend of my daughter. Her name is Gesine Bullock-Prado. It’s part memoir, part cookbook, part homage to her mom. And it all a wonderful read.

  • Here’s my favorite plum cake recipe:
    Enjoy, and Happy New Year!

  • Look for one with black plums and blueberries…went over well on a wine tasting tour.
    Gotta have a really pretty cake Plate too.

  • I second the Marian Burros “original plum torte”.
    Easy and delicious.
    One only has to remember to soften the butter, and slice the plums (I do wedges, not halves).
    Yum yum – I was already planning one for Sunday.

  • Try a plum cake! (Lots of support to the above suggestions.)

  • Plums- -anyone else hearing William Carlos Williams?, “This is just to say, I have eaten
    the plums that were in the icebox and which
    you were probably saving for breakfast Forgive me
    they were delicious so sweet and so cold? Have a sweet New Year.

  • OOOOOH. A recipe swap, how nice. Now that plums have been satisfied, how about fudge? I need that kind that your grandma made. Nothin’ but brown sugar and butter and milk. What is the ratio? Help me. Now how about a fudge dish cloth?

  • Wouldn’t a whole bunch of these with matching recipes be a great present for someone starting a new household?

  • I love your plum! You always get the perfect pitch of kitch not crap. I LOVE that!
    I’m sure this new year is really hard for you, and I wish you all the best. This year the fasting would be the easy part, I suspect.
    Shana Tova for a happier and healthier year to come.

  • I’ll have you know that after reading this post this morning, I sliced up some plums that were lonely in my fridge, added a splash of water, a splash of maple syrup, a squirt of fresh lemon juice and some cinnamon….simmered this ’til it was saucy and ate it over my new favorite gluten-free pancakes. None of this is helping my diet, mind you, but it sure was DELICIOUSTODIEFOR.
    I think your next cloths should be citrus — lemon, lime, orange and grapefruit. Then I’ll probably make four-fruit marmalade.

  • My favorite plum cake uses baby food and is a pound cake of sorts. Easy and good.
    As to the plum dishcloth, I want to try making a pineapple. Just don’t quite know how to shape the ballband stuff. I’ve done the attached I-cord and think it’s neat.

  • Redfox’s plum cake is simply the best: http://redfox.typepad.com/hungry/2002/07/plum-cake.html After all, the recipe post begins with “It is the season in which we eat cake for breakfast and pretend it is wholesome because it contains fruit.” Isn’t that realizing everyone’s ambition for cake?

  • No plum cake,but how about plum crumble?
    This is from a food blogger who’s other recipes I’m totally in love with, so I trust her stuff.

  • You know why SmittenKitchen keeps showing up here? Because Deb is the bee’s knees and her recipes always work (for me anyway) and are always delicious. Perhaps you could do her dimply plum cake?

  • Yes to the Marion Burros recipe — if that is the “Plum Cake” recipe that was re-printed at the end of every summer for about 7 years in the New York Times — very easy, very good, and adaptable to any fruit.
    The NYT now has a “recipe index” which came in handy when I misplaced my blueberry muffin recipe.

  • Love, love, love these!

Travel Alert:

Join us for a festive dinner at Vogue Knitting Live Chicago featuring Clara Parkes and us! Friday, March 9. Details here.