Text 2902, 101 rader
Skriven 2010-10-19 04:35:00 av Dave Drum (1:124/311)
Ärende: SF Gate 751
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prune Plum, Fig & Walnut Kuchen
 Categories: Desserts, Cakes, Fruits, Nuts
      Yield: 12 servings
 
MMMMM---------------------------FRUIT--------------------------------
      7 sm Prune plums; halved, pitted,
           - halves halved
      5 sm Black Mission figs; stems
           - trimmed, quartered

MMMMM----------------------------CAKE---------------------------------
      1 c  Bleached all-purpose flour;
           - unsifted
      1 ts Baking powder
    1/4 ts Salt
      4 oz Unsalted butter
    2/3 c  Granulated sugar
    1/3 c  Packed light brown sugar
      1 lg Egg
      2 lg Egg yolks
      1 ts Vanilla
    2/3 c  Chopped walnuts

MMMMM--------------------------TOPPING-------------------------------
      1 tb Granulated sugar
    1/4 ts Ground cinnamon
    1/4 ts Ground cloves
 
  By Flo Braker, Chronicle contributor
  
  This dessert is the ideal ending to a late-summer meal or
  picnic. I prefer making the cake several hours or up to a
  day ahead.
  
  Place rack in the center of the oven and preheat oven to
  350øF. Grease and flour a 9 x 2-inch round baking pan and
  insert a round of parchment paper in the bottom; set aside.
  
  For the cake: Sift flour, baking powder and salt onto a
  sheet of waxed paper; set aside. In the bowl of a heavy duty
  (or use a hand-held) mixer fitted with the paddle
  attachment, beat butter at medium-low speed until creamy
  smooth, 30 to 45 seconds. Scrape butter down the sides into
  center of bowl. While beating on medium-low speed, pour in
  granulated sugar in a steady stream followed by brown sugar.
  Continue beating until well-incorporated and slightly
  fluffy. Beat in egg, then egg yolks and vanilla. On lowest
  speed, add flour mixture just until combined. Spread batter
  evenly in pan, and sprinkle walnuts evenly over batter.
  
  Starting at the perimeter of the pan, arrange the prune plum
  wedges, flesh side up, one next to the other in circles
  around the tart. After using all the wedges of prune plums,
  continue the circular pattern where you left off with the
  fig wedges, repeat placing them flesh side up and fitting
  them close together. After completing the circles, if any
  wedges remain, if possible, snugly fit them in where you
  can.
  
  For the topping: Combine the sugar and spices in a small
  bowl and sprinkle it over the fruit.
  
  Bake for 55 to 60 minutes until the portion of cake nearest
  the sides of the pan is puffy and golden brown and the
  center is set. A good test to see if it needs to bake longer
  is to tap or move the pan gently. If the center appears
  liquid and soft, bake another 5 to 7 minutes. If it is firm
  and set, then remove it from the oven to a wire rack and set
  it aside to cool for about 1 hour.
  
  To remove the cake from the pan, run a small flexible
  spatula slowly around the edge of the pan to release the
  cake. Cover the cake with a wire rack, invert the cake, lift
  the pan, then gently peel off and discard the paper liner.
  Place a serving plate on top of the cake and turn it right
  side up. Serve warm or at room temperature. Place a sheet of
  plastic wrap on top of any leftover portion of the cake and
  store at room temperature.
  
  Serves 12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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