Type what you have

Ingredients

• ✓ plum
• water
• sugar

Instructions

1. 1 Place plums in a large stockpot; add enough water to cover bottom of the pot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool at room temperature for 2 hours.
2. 2 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
3. 3 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 2 hours.
4. 4 Bring plums to a boil; add sugar. Reduce heat; simmer until thickened, about 15 minutes.
5. 5 Meanwhile, inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until plum butter is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack plum butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot; rest, several inches apart, until cooled. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By 1-800-FLOWERS

Ingredients

• ✓ plum
• almond
• cream cheese
• milk
• vegetable oil
• salt
• white sugar
• cinnamon
• all-purpose flour
• baking powder
• plum butter
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.
2. 2 Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.
3. 3 Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.
4. 4 Bake in preheated oven until golden brown, 40 to 55 minutes.

By Ingrid

Ingredients

• ✓ plum
• zucchini
• vegetable oil
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• whole wheat flour
• baking soda
• salt
• cinnamon
• baking powder
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two loaf pans with parchment paper or coat with cooking spray.
2. 2 Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder in a separate bowl; gradually stir into zucchini mixture until batter is just combined. Fold in plums. Pour batter into the prepared pans.
3. 3 Combine 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring to a wire rack until completely cooled.

By KayB

Ingredients

• ✓ plum
• shortcrust pastry
• semolina flour
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
3. 3 Bake in the preheated oven for 15 minutes. Leave oven on.
4. 4 Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
5. 5 Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

By barbara

Ingredients

• ✓ plum
• rectified alcohol
• rectified alcohol
• vodka
• vodka
• white sugar

Instructions

1. 1 Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
2. 2 Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
3. 3 Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.

By olenka

Ingredients

• ✓ plum
• gelatin
• water
• white sugar
• lemon juice
• evaporated milk
• water

Instructions

1. 1 Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes. Cool, 15 to 30 minutes.
2. 2 Combine ½ cup hot water and gelatin powder in a bowl until granules are completely dissolved. Mix in cooled plums, sugar, and lemon juice until sugar is dissolved. Chill in the refrigerator until gelatin mixture begins to thicken, about 30 minutes.
3. 3 Beat evaporated milk in a bowl with an electric mixer until thick: spoon into plum mixture and beat until fluffy. Chill in the refrigerator for at least 3 hours.

By Kellie Constable

Ingredients

• ✓ plum
• egg
• butter
• white sugar
• lemon zest
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Separate eggs into whites and yolks. Beat egg whites until stiff peaks form; set aside.
3. 3 Beat butter and sugar together in a large bowl until light and fluffy. Beat in egg yolks and lemon zest.
4. 4 Stir flour and baking powder together, then blend into butter mixture. Gently fold in egg whites. Spread cake batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange plums, skin-side down, in a nice pattern over the batter.
5. 5 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.

By Carol

Ingredients

• ✓ plum
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• cinnamon sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
2. 2 Combine sugar and butter in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and beat well after each addition.
3. 3 Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture; mix to combine.
4. 4 Transfer batter into the prepared springform pan and smooth out.
5. 5 Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon-sugar.
6. 6 Bake in the preheated oven on the lowest rack until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
7. 7 Serve warm or cool to room temperature.

By Allrecipes Member

Ingredients

• ✓ plum
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat white sugar, softened butter, and eggs together in a bowl until creamy. Whisk 2 cups flour and baking powder together in another bowl. And flour mixture to butter mixture and stir until just combined. Press mixture into the bottom of the prepared baking dish.
3. 3 Arrange plums on top of butter mixture in the baking dish.
4. 4 Stir brown sugar, 2 cups flour, and 1/2 cup cold butter together in a bowl until mixture resembles coarse crumbs. Spread crumble mixture over plums in the baking dish.
5. 5 Bake in the preheated oven until cake is set and plums are soft, about 1 hour 30 minutes. Cool for 1 hour before slicing.

By cookinmama

Ingredients

• ✓ plum
• all-purpose flour
• sugar
• baking powder
• butter
• heavy cream
• egg
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, 1 tablespoon sugar, and baking powder in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 2 tablespoons cream and 1 egg: press into the bottom of an ungreased 9-inch square pan. Place plums on top.
3. 3 Bake in the preheated oven for 25 to 30 minutes.
4. 4 Meanwhile, beat ½ cup cream, ½ cup sugar, 1 egg, and vanilla together in a separate bowl with an electric mixer until smooth and creamy: pour over plums. Bake in the oven until custard is set, 20 to 30 minutes more. Store in refrigerator.

By PAT-H

Ingredients

• ✓ plum
• white sugar
• margarine
• all-purpose flour
• egg
• baking powder
• salt
• vanilla extract
• sugar
• all-purpose flour
• margarine
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 7x11-inch baking dish.
2. 2 Beat ½ cup sugar and 2 tablespoons butter together in a bowl with an electric mixer until smooth and creamy. Add 1 cup flour, eggs, baking powder, and salt. Beat in vanilla. Pour batter into the prepared baking dish. Add plums, skin side down, over top.
3. 3 Mix 1 cup sugar, ½ cup flour, 3 tablespoons melted butter, and cinnamon together in a separate bowl until crumbly: spoon over batter and plums.
4. 4 Bake in the preheated oven until plums are softened, about 35 minutes.

By Amy

Ingredients

• ✓ plum
• milk
• flour
• sugar
• cake yeast
• margarine
• bread crumb
• egg
• white sugar
• all-purpose flour
• vanilla sugar
• milk
• all-purpose flour
• butter
• white sugar
• cinnamon

Instructions

1. 1 In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes.
2. 2 Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
4. 4 Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
5. 5 Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside.
6. 6 In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon, if desired.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.

By Cooking Monster

Ingredients

• ✓ plum
• bread crumb
• whole wheat flour
• suet
• egg
• carrot
• apple
• candied cherry
• currant
• raisin
• mixed fruit peel
• raisin
• almond
• brown sugar
• preserved stem ginger
• walnut
• almond
• lemon
• mixed spice
• baking powder
• ale

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.
3. 3 Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.
4. 4 Cover tightly with greased waxed paper, then foil; secure with string.
5. 5 Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.
6. 6 Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

By Heather

Ingredients

• ✓ plum

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
2. 2 Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.

By cfdwards

Ingredients

• ✓ plum
• plain greek yogurt
• banana
• whipped topping

Instructions

1. 1 Layer plum slices in the bottom of 2 bowls. Top with a few spoons yogurt then layer with banana slices and remaining yogurt. Add small amounts of whipped topping on each dessert.

By Melissa

Ingredients

• ✓ plum
• white sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
3. 3 Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
6. 6 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

By Shady Acres Cooking

Ingredients

• ✓ plum
• clove
• lemon juice
• water
• fruit pectin
• white sugar

Instructions

1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
2. 2 Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Ingredients

• ✓ plum
• pie crust dough
• butter
• cinnamon
• white sugar
• powdered sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
2. 2 Roll out the pie dough and press crust into the prepared pan.
3. 3 Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
4. 4 Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
5. 5 Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.

By tessaf

Ingredients

• ✓ plum
• water
• white sugar
• butter
• fruit pectin

Instructions

1. 1 Gather the ingredients.
2. 2 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
4. 4 Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ plum
• white sugar
• orange
• cinnamon
• nutmeg
• whole wheat flour
• whole wheat flour
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place plums in a baking dish. Add 1/4 cup sugar, orange zest, orange juice, cinnamon, and nutmeg; toss to mix.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Meanwhile, combine flour and salt in a mixing bowl. Add chilled butter and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in remaining sugar.
5. 5 Remove plums from the oven and scatter topping evenly over top. Return to the oven and bake until golden brown, 25 to 30 minutes. Serve hot.

By TheBritishBaker

Ingredients

• ✓ plum
• white sugar
• pecan
• honey
• egg
• vanilla extract
• cinnamon
• baking mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Melissa Myers Moon

Ingredients

• ✓ plum
• pork chop
• pineapple juice
• balsamic vinegar
• brown sugar
• cinnamon
• ginger
• nutmeg

Instructions

1. 1 Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.

By Caitlynn

Ingredients

• ✓ plum
• lemon
• all-purpose flour
• butter
• sugar
• egg
• buttermilk
• baking powder
• salt
• cinnamon
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
2. 2 Sprinkle prepared plums with lemon juice in a bowl.
3. 3 Combine flour, butter, sugar, eggs, buttermilk, baking powder, salt, and lemon zest in the bowl of a food processor; pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
4. 4 Arrange plums, cut-side down, on the batter. They can touch or even overlap; the more plums you can fit, the better the cake. Dust with cinnamon.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.

By Lenam

Ingredients

• ✓ plum
• white sugar
• all-purpose flour
• lemon juice
• salt
• cinnamon
• pastry shell
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine plums, sugar, flour, lemon juice, salt, and cinnamon in a bowl. Pour into the pastry shell.
3. 3 Combine sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until topping mixture resembles coarse crumbs. Sprinkle over plum mixture.
4. 4 Bake in the preheated oven until golden brown, 50 to 60 minutes.

By Dwaine

Ingredients

• ✓ plum
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
2. 2 Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
3. 3 Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.

By Frankie

Ingredients

• ✓ plum
• lemon
• white sugar
• fruit pectin
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine plums, lemon zest, and lemon juice in a wide, non-reactive 8-quart pot. Whisk sugar, pectin, cinnamon, nutmeg, and cloves together in a small bowl; stir into plum mixture until combined.
3. 3 Bring plum mixture to a boil over high heat. Reduce heat to medium-high; cook, stirring frequently, adjusting heat as needed to maintain a gentle boil until thickened and reduced by at least ⅓, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, remove cover, and let jars stand in the cooling water to help ensure a good vacuum seal, 5 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, to cool completely before checking seals, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ plum
• whole wheat flour
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray.
2. 2 Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

By COURTNEYGRIFF

Ingredients

• ✓ plum
• egg
• honey
• white sugar
• vanilla extract
• all-purpose flour
• baking soda
• clove
• cinnamon
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
3. 3 Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.

By Samantha Cantrill

Ingredients

• ✓ plum
• orange juice
• brown sugar
• cinnamon
• nutmeg
• cumin
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ plum
• peach
• nectarine
• cornstarch
• currant jelly
• apple pie spice
• white pepper
• biscuit
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
2. 2 In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
3. 3 Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
4. 4 Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

By KCFOXY