Plum and cardamom sweet bread from In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry & Craft by Regan Daley

  • ground cardamom
  • sour cream
  • plums
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 18, 2021

    This is a great cake. Once cool, texture is firm and reminds me a lot of pound cake, though a bit coarser and moister from the plum bits. Flavors are great - the tart, jammy plum bits contrast really nicely with the sweet, buttery cake and the cardamom flavor is great with the plums. My plums weren't very sweet but their tartness turned out to be an advantage here! I buttered/floured my aluminum loaf pan instead of using parchment paper and the cake didn't stick at all. The cake batter nearly filled my loaf pan but there weren't any issues with batter overflow during baking. I removed the cake from the oven once the coolest parts in the middle reached 190-192F - worked well. Top browned pretty deeply but had a nice caramelized flavor without bitterness. It also sank a bit in the center instead of forming a pretty peak, but that was perhaps due to my rotating the cake in the oven before it was set enough.

  • MidwesternerTT on September 26, 2016

    Blogger in 2008 used apricots with this recipe and was happy with results. Link

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