I used the rasbery jam, the almond extract and omitted the brandy-- came out delish! Not too sweet and we ate it as a dessert and also for breakfast-- this dish looks sophisticated enough to serve at an elegant party-- next time I will take pics!
This cake is dense and moist and not too sweet. This is one of my favorite cake recipes; thanks for posting!
A friend made this recipe for a dessert and then she shared the remaining slice...I ate it for breakfast the next day! It's not too sweet and considered myself very special.
I made this recipe with two slight alterations - I used strawberry jam in place of the jelly, and used amaretto in place of the brandy. The cooked plums kept the inside of the cake moist and juicy, and the extra sauce added afterwards tasted great with some whipped cream!
I have made this recipe from the Cook's Illustrated magazine many times and it always comes out perfect and delicious. If you like almond flavored cake, this is a great recipe. I have not met a person yet who didn't LOVE this cake, and it's so easy to make!
Excellent recipe! I made this for a church social and it was a big hit. It is a fairly easy recipe and also forgiving of modest changes such as using whole, unblanched almonds and a 10" springform pan. I didn't have "italian" plums either, so I used small, tart yellow and purple plums. I'm sure it would work with any kind.