Finally…a warmer day! I was outside playing most of the afternoon while Eric and Neil were preparing for our dinner guests. Eric made chicken curry with the aroma filling the whole house. Neil baked a pretty plum cake (he’ll share the recipe below). Karen and Tom brought a turnip green salad. The music included selections from Monsoon Wedding and The Secret Garden to complete the mood (the guys are really into that).
I had not previously met our guests. I was napping when they arrived and decided to wait until after dinner to make my entrance. I did my usual rub of the legs to attract their comments. They seemed pleased to meet me and it was immediately mutual. The dining table had a mixture of scents that was attracting me. Eric and Neil were mortified by my next move, and Karen and Tom appeared amused. Really! I just wanted to be a part of the conversation. I took my place on the pillow. After all, this is my home too.
HOLDER’S PLUM CAKE
I received this recipe from a coworker years ago. It’s like the fruity, citrus version of a red devil’s food cake. It makes a smashing presentation and a light, moist ending to any meal.
Preheat oven to 350º. Grease and flour a bundt pan.
Sift together and set aside:
2 cups flour
½ tsp. salt
½ tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 cup oil
1 lg. jar (6 oz.) plum baby food
(you can substitute prune baby food
which is more widely available)
4 tsp. red food coloring
Add the dry ingredients and beat until fluffy.
This is really red! Pour the mixture into a bundt pan.
Bake 50-55 minutes.
Glaze while still hot with:
1 cup powdered sugar
1 Tbsp. butter
2½ Tbsp. lemon juice (I’ve also used orange juice)
Heat the glaze over a low heat until smooth. Add 1 tsp. red food coloring. This time around I added more powdered sugar by mistake. Eric thought the effect was better and the taste was very similar. Glazing just soaks inside the cake better. You can also add 1 cup of nuts.