Type what you have

Ingredients

• ✓ black plum
• red plum
• white sugar
• vodka
• vanilla extract
• orange peel

Instructions

1. 1 Layer 8 cups plums in a very large jar with a lid, pressing them down as tightly as possible. Sprinkle ½ sugar over plums; pour 1 ½ cups vodka over sugar. Drizzle with ¾ tablespoon vanilla extract; place about ½ orange peel pieces into the jar. Layer remaining 8 cups plums in the jar, pressing them down; top with remaining each ½ sugar, 1 ½ cups vodka, ¾ tablespoon vanilla, and ½ orange peel pieces. Screw lid on jar.
2. 2 Drip a coating of wax around jar lid to prevent leaking using an unscented candle; cover jar with a dark-colored towel. Place jar on its side in a dark, cool place; turn the jar every day for 21 days, replacing the towel to keep out light.
3. 3 Strain out liqueur with a fine-mesh strainer lined with cheesecloth after 21 days. Store liqueur in attractive bottles with tight-fitting caps.

By Belinda

Ingredients

• ✓ black plum
• almond
• sour cream
• salt
• marzipan
• butter
• white sugar
• sugar
• lemon
• egg
• all-purpose flour
• all-purpose flour
• baking powder
• white sugar
• butter
• vanilla extract
• all-purpose flour
• flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
2. 2 Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
3. 3 Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
4. 4 Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
5. 5 Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
6. 6 Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
7. 7 Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
8. 8 Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
9. 9 Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
10. 10 Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

By aristidescap

Ingredients

• ✓ black plum
• watermelon
• blueberry
• white peach
• nectarine
• red grape
• coconut
• cinnamon
• nondairy whipped topping

Instructions

1. 1 Gently fold watermelon, blueberries, peach, nectarine, plum, and grapes together in a large bowl. Sprinkle coconut and cinnamon over fruit; fold together.
2. 2 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving. Top with whipped topping.

By Teri Carrillo-Fox

Ingredients

• ✓ black plum
• all-purpose flour
• baking powder
• salt
• brown sugar
• margarine
• sugar
• margarine
• egg
• vanilla extract
• milk
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Combine flour, baking powder, and salt; set aside.
2. 2 Combine brown sugar and 3 tablespoons butter in the prepared pan. Place pan inside the preheated oven until butter melts and begins to bubble; set aside.
3. 3 Beat 1 cup white sugar and 1/3 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in vanilla. Beat in flour mixture, alternately with milk, mixing just until incorporated.
4. 4 Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute blueberries in the center. Pour batter into prepared pan, covering fruit completely.
5. 5 Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

By Dina