5 large eggs
1/2 pound butter
1 cup sugar
3 cup flour
3 tsp baking powder
4 cups pecans
1 tsb vanilla extract
1 3/4 pounds crystallized cherries
1 3/4 pounds crystallized pineapple
1 cup grape juice
Roll fruits and nuts in one cup of the flour. Cream butter and sugar, add well-beaten eggs. Add flour, baking powder. Stir and add fruits, nuts and flavoring. Mix well and bake in greased deep cake pan lined with brown paper for 30 minutes at 300 degrees F. Turn down to 250 degrees F, and continue baking for 2 1/2 hours. To store pour grape juice over the cakes before wrapping.
Zwetschgendatschi -- Plum cake
1/4 lb. butter
1/3 c. sugar
1/2 tsp. vanilla (or use vanilla sugar)
1 egg
1 pinch salt (only if you use unsalted butter)
1 tsp. lemon peel
1 Tbsp. sour cream
1� c. flour
1 tsp. baking powder
2 c. Italian plums
OPTIONAL STREUSEL TOPPING
6 Tbsp. butter
1/4 c. flour
1/3 c. sugar
1/2 tsp. cinnamon
In a large bowl, cream the butter, add the sugar (and vanilla), add the egg, (salt,) lemon peel, and sour cream. Mix the flour and baking powder, and add that. Pit the plums, splitting them into halves or thirds. Grease the pan and spread the dough. Liberally spread plums over the dough, meat side up. If the plums are sour (as opposed to just tart), sprinkle them lightly with sugar. To make the optional Streusel topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums. Bake for 30 to 45 minutes in the middle rack at 375 F. Be careful not to let the bottom burn! Serve liberally topped with freshly-made whipping cream.