This delicious Plum Pound Cake is the perfect ending to any Southern supper.
Plum Pound Cake
Makes 1 (10-inch) cake
- 1 cup sliced almonds
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 3¼ cups granulated sugar, divided
- 2 cups butter, softened
- 1 cup whole buttermilk
- 6 large eggs
- 2 teaspoons vanilla bean paste
- 2½ cups diced peeled fresh plums, peels reserved
- ¼ cup water
- 1 cup sifted confectioners’ sugar
- Garnish: sliced plums, fresh mint
- Preheat oven to 325°. Butter and flour a 10-inch tube pan.
- Sprinkle almonds in bottom of prepared pan.
- In a large bowl, whisk together flour, baking powder, and 3 cups granulated sugar. Add butter, buttermilk, eggs, and vanilla paste, and beat with a mixer at low speed until combined, about 1 minute. Scrape sides of bowl. Beat at medium speed for 2 minutes; fold in plums. Pour batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 90 to 95 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack.
- Meanwhile, in a small saucepan, bring reserved plum peels, ¼ cup water, and remaining ¼ cup granulated sugar to a boil over medium heat, stirring constantly, until sugar is dissolved. Remove from heat, and let cool completely. Strain liquid into a small bowl, discarding peel.
- In a small bowl, whisk together confectioners’ sugar and ¼ cup plum liquid until smooth. Spoon glaze onto cooled cake. Garnish with plums and mint, if desired.
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