Plum and Almond Cake

12 oz. plums
2 Tbls arrowroot powder
1 cup flour
1/2 cup almond meal
2 tsp. baking powder
1/4 tsp. salt
1/2 cup applesauce
1 egg
1/2 cup milk
1/2 cup honey
1/4 tsp almond extract
1/4 cup chopped almonds

Preheat the oven to 375 F. Grease and flour a 9-inch cake pan.

Remove the pits and roughly chop the plums. Combine them with the arrowroot powder in a small bowl and set aside.

In a large bowl, stir together the flour, almond meal, baking powder, and salt.

In a separate bowl, combine the applesauce, egg, milk, honey, and almond extract. Whisk to blend thoroughly.

Add the wet ingredients to the flour mixture and whisk until just combined.

Pour the batter into the prepared pan. Gently place the plum mixture evenly over the entire top of the batter. Since the plums will displace the batter, it is important to make an even layer as you put it down. Put the plums all the way to the edge. Sprinkle the chopped almonds on top.


Bake the cake for 45-50 minutes, or until a tester inserted in the center of the cake comes out clean.

Damson Jam

Makes just under 1 quart.

3 cup damson plums, pitted and coarsely chopped
1/3 cup honey or a mix of honey and pure maple syrup
1/3 cup water
2 Tbls. finely grated apple, raw and unpeeled

Combine the plums, honey, water and apple in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash with a potato masher for about 15 minutes, or until thickened. Pour into prepared jars and process in a boiling water bath for 10 minutes (plus 10 for high altitude).

Damson Preserves

Not going into the entire process of canning right now. Look up tutorials if you need.

Makes just under 1 quart.

2 pounds damson plums, pitted and cut in half
1 cup honey or mixed honey and pure maple syrup
1/4 cup finely grated apple, raw and unpeeled

In a large pot, combine all ingredients. Bring to a boil over low heat, stirring frequently. When it becomes soupy, increase heat and bring to a full boil.

Stir slowly as it cooks for 15 to 20 minutes. It will thicken and darken. Try to get it up to 220 F. (I gave up after it refused to get past about 205 F.)

Pour into prepared canning jars, giving at least 1/4 inch of headspace. Seal and process for 10 minutes in a boiling water bath. (add 10 more minutes if at high elevation).

Apple and Damson Pie

1 uncooked pie crust

3 cups chopped apples
3 cups chopped damson plums
1/2 cup sugar
1/4 cup flour (any kind)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 350 F. Mix all ingredients together. Place in pie crust, evening out the top. Crimp the edges of the crust. Bake for 30-40 minutes.

Basic Pie Crust

For double crust:

3/4 cup butter
 2 cup flour (whole wheat, white wheat, whole wheat pastry)
1/2 cup water
1/4 tsp. salt

For single crust:
6 Tbls. butter
1 cup flour (white wheat, whole wheat pastry)
1/4 cup water
1/8 tsp. salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough.

Roll out on a piece of waxed paper dusted with flour. Use flour as necessary on top and bottom to prevent sticking. Roll to 1/8".

Dust the pie tin with flour. Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes, etc.

To bake the crust alone, bake at 350 F for 27 minutes. Otherwise, follow pie recipe instructions.

Arrowroot and Redcurrant Sauce

1/2 cup water
1/4 cup redcurrant jelly
2 tsp. arrowroot powder
2 tsp. water

Whisk together the 1/2 cup water and jelly over medium-high heat. In a small bowl, stir together the arrowroot and remaining water.  When the jelly mixture begins to boil, whisk the arrowroot mixture into it. Let boil for a few minutes, whisking, until the arrowroot is all dissolved, and the sauce becomes thick.

Serve warm.

Damson Crumble

5 cups of damson plums, pitted and quartered
1/4 cup brown sugar
1/4 cup flour (any kind)

1 cup flour (white wheat, whole wheat pastry, or oat flour)
3/4 cup rolled oats
2 Tbls. honey
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
1/4 cup butter, melted

Preheat oven to 375 F.

Stir together the plums, brown sugar, and flour. Pour into a 9" baking pan.

Stir together the flour, oats, salt, and cinnamon. Stir in the honey, egg, and melted butter. Crumble by hand over the top of the fruit. Bake for 40 minutes.

Blackcurrant Sauce

 

1/2 cup half-and-half
1/4 cup blackcurrant preserves

Blend these together until smooth. Chill before serving.