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"Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my..."

Ingredients: eggs, baker's yeast, milk...

"This is such a beautiful and easy cake! I was so excited when I flipped it over and WOW - it really is impressive! I can't wait until my husband comes home to see/eat it!"

Ingredients: eggs, fresh blueberries...

"From Country Home Magazine - lovely served with vanilla ice cream!"

Ingredients: eggs, milk, orange peel...

"Found this on-line requested by a fellow Zarrie needed for my Lekvar (LEHK-vahr) Kugel Lekvar Kugel (Prune Plum)( I was able to find it canned. A thick, soft spread made of fruit (usually prunes or apricots) cooked with sugar. This Hungarian specialty is used to fill a variety of pastries and cookies. Lekvar can be purchased in cans or jars in most supermarkets."

Ingredients: lemon juice, lemon rind...

"Another recipe from my great German heritage!"

Ingredients: cinnamon, eggs, lemon juice...

"This is one of my favourite Christmas cake recipes & is usually the one I end up making. It is a make-ahead cake which gets better for maturing a while. It's very fruity & has a delectable mulled wine taste to it - the nuts make it a very special cake too. I don't usually marzipan or ice this cake, although I have done when under pressure..."

Ingredients: cinnamon, cinnamon sticks...

"Delicious way to use summer fruits. Although you can use frozen fruits, I like to use fresh summer fruit in this cake. My favorites are peaches, apricots and plums. Original recipe was printed in Bon Appetit (August, 1981)."

Ingredients: cinnamon, coconut, eggs...

"A sweet warm end to any meal. Be sure to sift the flour before baking. Each cup of sifted flour should weight 4 ounces. If using Italian plums do double or triple the amount. If you don't have buttermilk just add 1 tablespoon to a 1 cup measuring cup then fill with milk, let sit 10 minutes."

Ingredients: cinnamon, eggs, hazelnuts...

"This is a slightly altered version of a recipe I got from a fitness magazine. It is a dense cake, very different and yummy! Using the light ingredients I specified, it's relatively guilt-free."

Ingredients: fat-free buttermilk, eggs...

"Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake!"

Ingredients: confectioners' sugar, egg yolks...

"This cake looks really unique, because of the batter and the plums. Other fruits can be used, depending on the season. Canned dark cherries are particularly good."

Ingredients: confectioners' sugar, egg whites...

"My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think..."

Ingredients: cinnamon, eggs, plums...

"If you can't get decent fresh apricots, drained canned apricots will do just fine. Serve with softly-whipped cream flavoured with a few drops of almond extract."

Ingredients: eggs, Italian plums, salt...

"Posted for Zaar world tour II."

Ingredients: egg yolks, purple plums...