Time 3h55m Yield 12 cake pops Number Of Ingredients 7 Steps:
In a large pot over medium-low heat, melt the butter. Add the marshmallows, stirring to coat with the butter. Continue to stir and cook until the marshmallows have completely melted. Remove from the heat and stir in the rice cereal and lemon zest. Mix until the cereal is completely coated. Using a scant 1/4 cup measure, roll the rice and marshmallow mixture into golf ball-size balls. Be sure to compress the cereal mixture tightly. Skewer a lollipop stick through the center of the ball. Repeat with remaining mixture and sticks. Melt the chocolate over a double boiler. Dip each cake pop into the melted chocolate. Remove and allow any excess to drip off, spinning slightly, to coat completely. Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so that the chocolate can set up slightly. Let sit 5 minutes. Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and place in the refrigerator to set up completely, or allow to set for several hours at room temperature.
Time 50m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish. Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter. Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums. Bake in the preheated oven until plums are softened, about 35 minutes.
Time 1h30m Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined. Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter. Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners’ sugar before serving.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 160°C. Butter and line the base of a 2 lb loaf tin. Lightly beat the eggs and yolk with a pinch of salt. Beat the butter and sugar in a bowl until light and fluffy. Pour in the eggs a little at a time, beating well after each addition. Fold in the flour with the orange zest and two tablespoons of the juice. Fold in the chopped plums (or other fruit you are using). Spoon into the prepared pan. Scatter the plum wedges over the top. Bake for 50 minutes or until a skewer inserted comes out clean. Cool for 10 minutes, then turn out on a wire rack. Mix the remaining orange juice with the lemon juice and caster sugar. Spoon over the cooling cake and sprinkle with the crushed sugar pieces.
Time 1h Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside. In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest. Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter. Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
Time 55m Yield 1 loaf (12 slices). Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 18 Steps:
Grease and flour bundt or 9×13 cake pan. Preheat oven to 350 degrees. Combine all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined. Pour into prepared cake pan and bake for one hour. Just before cake is done, place all sauce ingredients into a saucepan. Bring to a boil, stirring constantly, and continue boiling gently until sauce is thickened, about two minutes. Remove done cake from oven and poke holes all over top with a fork. Pour hot sauce over hot cake. Allow to sit in pan until sauce is absorbed.
Time 1h Yield 16-20 servings. Number Of Ingredients 12 Steps:
In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.
Time 2h5m Yield One 8-inch cake Number Of Ingredients 15 Steps:
To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan. Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums. To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated. Spread the crumb topping over the plums evenly. Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack. Serve it slightly warm or at room temperature.
Yield Makes 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan. Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
