Pluots, a plum-apricot hybrid, are increasingly available in various colours and sizes. Look for this speckled fruit, often called amusing names such as Dinosaur Egg and Elephant Heart. If plums are large, cut them into quarters.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2007
MethodIn 9-inch (23 cm) cast-iron skillet, melt brown sugar with butter over medium-high heat until dissolved, about 2 minutes. Add grated ginger (if using); bring to boil and boil for 1 minute. Let cool until slightly congealed, about 5 minutes. Decoratively arrange pluots, cut side down, in syrup. Set aside.
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, salt and ginger. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape over pluots, spreading evenly.
Bake in centre of 350°F (180°C) oven for about 1 hour and 15 minutes or until golden and cake tester inserted in centre of cake comes out clean. Let cool on rack for 10 minutes. Run knife around edge; invert onto cake plate. Scrape any remaining syrup over plums. Serve warm or at room temperature, cutting with serrated knife.
Nutritional facts Per serving: about
- Sodium 355 mg
- Protein 6 g
- Calories 498.0
- Total fat 22 g
- Cholesterol 124 mg
- Saturated fat 13 g
- Total carbohydrate 72 g
- Iron 18.0
- Folate 20.0
- Calcium 10.0
- Vitamin A 28.0
- Vitamin C 10.0