Last summer, at the height of the harvest, Sally halved, partially dried and froze some Italian plums for use in a favorite dessert, plum cake, based on Marion Barros' Original Plum Torte (recipe here). We love the cake, and decided we didn't want to wait for another harvest season to enjoy it. Today, for the first time, we made the cake using the partially dried, frozen fruit. The cake came out perfectly, and topped with creme fraiche is a taste delight. The plums?
Well, frankly, they were just a bit tougher than fresh plums, and also had a richer flavor. I told Sally that, made with fresh fruit, the recipe is indeed "plum cake." As such it would be well received at pot luck meals and other gatherings. Made with the dried fruit we'd have to call it "prune cake" and it might not be so popular.
Sally replied perhaps, given our age and that of our friends, prune cake might turn out to be more welcome than you'd think.