Best Plum Pound Cake Recipes

POPPY SEED POUND CAKE WITH PLUM PLUOT COMPOTE

Steps:

• Make pound cake:
• Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.
• Whisk together flour, poppy seeds, baking powder, and salt.
• Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture in 3 batches, alternating with half-and-half, beginning and ending with flour, and mixing until just incorporated.
• Spoon batter into loaf pan, smoothing top.
• Bake until golden-brown and a wooden pick inserted into center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool in pan 30 minutes. Run a knife around edge of cake to loosen, then invert cake onto a rack. Cool completely, right side up.
• Make Compote:
• Stir together fruit, 3/4 cup sugar, 1/2 teaspoon zest, and lemon juice in a heavy medium saucepan. Simmer, stirring occasionally, until fruit begins to fall apart and liquid is slightly syrupy, about 30 minutes. Remove from heat and stir in remaining 1/2 teaspoon zest, nutmeg, and more sugar if desired. Transfer to a bowl to cool. Serve warm or at room temperature.

CARAMELIZED PLUM AND ROSEMARY POLENTA POUND CAKE

Steps:

• In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart - about 10 minutes. Remove from heat and add cognac. 1. Butter a 5 1/2x10" loaf pan. Line the bottom with parchment paper. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute 1/4 of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cool in pan for 10 minutes, then pop out and cool on rack. Notes: * substitute one stick with yogurt or alternative * increase plums from 6 to 10 * cake takes closer to 90 mins * good sliced and toasted

WSJ: PLUM POLENTA POUND CAKE

Steps:

• PREPARED PLUMS: Total Time:10 minutes In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart, about 10 minutes. Remove from heat. Add cognac. CAKE: 1. Butter a 5½x10-inch loaf pan. Line the bottom with parchment paper. Butter paper. Set pan aside. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute one-quarter of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cake should be nicely brown, pulling away from the edges of the pan and not too dry. Cool in pan for 10 minutes, then invert cake onto your hand or a rack and quickly re-invert it onto another rack. 8. Serve warm or at room temperature. (The cake is also delicious sliced and toasted.)

SPICED PLUM POUND CAKE

Steps:

• Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
• Cake:
• Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
• Combine the flour, salt and baking powder and gently mix into the butter mixture. Don't over beat or the cake will be tough.
• Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep) lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
• Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
• Icing:.
• Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
• Serve dusted with icing sugar or drizzle with lemon icing.

PLUM POUND CAKE

Steps:

• 1. Mix together flour, sugar and oil using an electric mixer. Add eggs, baby food and nuts, mixing well. Pour into a tube pan. Bake at 325 degrees for 1 hour. Let cake cool completely.
• 2. Make the icing by mixing cream cheese and butter until smooth using an electric mixer. Slowly add the powdered sugar and vanilla. Ice the cake.
• 3. **Note** may add some red food coloring to make the cake more vibrant.