The Italian prune plum, grown in Washington state, is the most familiar type of European plum.
As this plum ripens, its color changes from a reddish blue to a purple-blue with a powder white bloom when fully ripe.
This hardy plum is good for cooking, preserving and baking.
Makes two (9 x 5-inch) loaves.
1 cup (2 sticks/8 oz.) butter or margarine, softened
2 cups granulated sugar
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
3/4 cup plain yogurt
2 tsp. grated lemon or orange peel
2 cups fresh Italian prune plums, diced
1 cup chopped nuts
1). Preheat oven to 350 degrees F (180 C). Lightly grease and flour two 9 x 5 x 2 1/2-inch loaf pans.
2). Wash and dry the plums, but do not peel. Dice into small pieces.
3). In a large bowl, cream butter, sugar and vanilla until fluffy.
Add eggs, one at a time, beating well after each addition.
4). Sift together flour, salt, cream of tartar and baking soda.
5). Blend yogurt and orange peel (or lemon peel, if using); add to creamed mixture alternately with dry ingredients.
Stir until well-blended. Add diced plums and nuts; mix well.
6). Divide batter between the 2 prepared loaf pans and bake at 350 degrees F (180 C) for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.
7). Remove loaves from oven; let cool in pans for 10 – 15 minutes, then invert loaves onto cooling rack, and let cool completely.
When ready to serve, dust tops of loaves with confectioners’ sugar, if desired, or serve with butter or cream cheese.
Loaves freeze well.
Source and picture: DianaDesserts