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Lakota Plum Cakes
from the kitchen of Sharmagne Leland-St. John
1 cup raisins
1 cup boiling water
16 ounces plums, pitted
1 cup toasted hazelnuts, finely chopped
½ cup melted butter
4 cups all-purpose flour, sifted
3 teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons allspice
1 teaspoon ground cloves
1 cup honey
½ cup maple syrup
Preheat the oven to 350º F. Place the raisins in small glass bowl,
cover with 1 cup boiling water; soak 30 minutes until plump.
Lightly oil 2 dozen muffin cups or place paper cups inside.
Mash the plums in a large mixing bowl, add the remaining
ingredients to the plums and mix well. Add the soaked raisins
and the liquid. Blend together.
Fill each muffin cup ½ full. Bake 30 minutes, or until a toothpick
inserted in center comes out clean.
Cool 10 minutes on a wire rack, remove from muffin pan.
Serve warm with honey or raspberry butter.
2001- 2013, Quill & Parchment
contributions are copyright of the respective authors