How you be?
I know I owe ya a recipe or three. I’m still cooking like crazy, of course.
But all my time is being absorbed by the vintage clothing grind at the moment.
Not that I’m complaining at all. I’m ever so thankful business is goodt. (Knock on all the wood.)
So I’ve been stuffing my piehole with the last cherry plums of the season & leaning on the recipes of my favorite healthful food bloggers.
Are you familiar with the exquisite Cherry Plum? I don’t think I’d even heard of them until I moved to Central Florida, and luckily my favorite farm stand kept them well stocked, for precisely 1 month.
By the way, yep, they taste like what they are, the perfect combo of tart cherries and fleshy sweet plums. And they were the perfect addition to Nom Nom Paleo’s Berry Snack Cake Recipe
The first time I made this cake I used strawberries & blueberries as called for in the recipe. It was one of the lightest gluten free cakes I’ve ever had, with the most tender crumb. This time the only fruit I had in the house was the last of my cherry plums. In they went. Along with pecans, which make everything better. Instead of all coconut sugar, I used half of what the recipe called for and added a few teaspoons of tart cherry juice concentrate. Infinite possibilities!
** Just be sure to cream the butter & sugar as you would with any cake. Don’t skip this step.
*** Also don’t even THINK about skipping the cardamom. It makes this cake special.
I’ll see ya soon.
Well, just soon as I get on top of the giant pile of clothes forming in my studio.
Send help, y’all. Or better yet, check out the Fall newness.
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