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german Plum Cake (zwetschgenkuchen) pastry
2 Pounds Purple Or Red Plums, Halved
And Pitted (about 5 Cups)
4 Cups Granulated Sugar
2 Tablespoons All-purpose Flour
1 Teaspoon Ground Cinnamon
1/4 Cup Slivered Almonds prepare Pastry. Place Plum Halves, Cut Sides Down And Overlapping Slightly, In Pastry-lined Pan. Mix Sugar, Flour And Cinnamon; Sprinkle Over Plums. Sprinkle With Almonds. Bake At 375 Degrees F Until Pastry Is Golden Brown And Plums Are Bubbly, 35 To 45 Minutes. pastry
1/2 Cup Butter Or Margarine
2 Cups All-purpose Flour
1/4 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Grated Lemon Peel
1/4 Teaspoon Ground Mace
1 Egg, Beaten
2 Tablespoons Cold Water cut Butter Into Flour, Sugar, Baking Powder, Salt, Lemon Peel And Mace Until Mixture Resembles Fine Crumbs. Mix Egg And Water; Stir Into Flour Mixture. Gather Pastry Into A Ball; Knead Just Until Smooth, 5 Or 6 Times. Press Evenly On Bottom And Side Of Ungreased 9-inch Round Layer Pan. |
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