Help with plum cake, please?

[amy05]

I'd like to make plum cake (either HeatherFeather's #84958 or Julesong's #27846) but have a couple questions. Hope these don't sound too silly!

First, do I peel the plums? (I've eaten plum cake many times in Germany, but can't remember if the plums were peeled.)
Second, while I wish I could bake with real Zwetschgen, I only have access to red plums from my own tree. Should I use truly ripe ones, or should I use slightly underripe ones, which are more tart and less juicy?

Thanks!

[Irmgard]

Don't peel the plums and use Italian prune plums if you can get them. They make the best plum cake.

[txzuckerbaeckerin]

Irmgard is right, the prune plums are the best, still use ripe plums, even though they are more juicy.The unripe plums will be tart and bitter, once baked and will not be too tasty. To cut the plum the traditional way, cut the plum once lengthwise from top to bottom and remove the pit, then fold the plum open and cut each side once from the top about 1/4 down from the middle of the top, so you will end up with one piece that folds wide ipen and has 4 "tips", this will make the lovely even rows of peaks on the cake. You can spread some breadcrumbs/crackercrumbs on the dough, before you put on the plums, so it will not become too soggy. Please do NOT sprinkle with sugar before baking, as it will draw even more fluids! Hope this helps! TZB

[amy05]

Thanks so much for your help, especially the advice on cutting--I can't wait to try it!
Vielen herzlichen Dank!

[txzuckerbaeckerin]

amy05 wrote:
Thanks so much for your help, especially the advice on cutting--I can't wait to try it!
Vielen herzlichen Dank!

Bitteschoen und gern geschehen!

[HeatherFeather]

No need to peel them..the skins get very tender. Enjoy

[amy05]

Thanks, HeatherFeather, I just submitted a five-star review of your delicious recipe.
Amy

[HeatherFeather]

Thank you Glad you enjoyed it