didn't really have a recipe for Pflaumenkuchen or at least one was not handed
down but the recipe is simple. The cake is made just like pineapple upside down
cake (melted butter, brown sugar and fruit in pan bottom topped by plain vanilla
cake batter) only with halves of pitted Italian prune plums (the little dark
purple sweet plums, not tart).
Grandpa Bruno came from DresdenGermany as a
young adult in the early 1900s. He landed in NY but soon moved to Quebec City in
Canada where he worked as a waiter and maitre'd in the finest restaurants. By
the time he was in his 30s (about the late 1920s) he immigrated to Detroit and
there he married my paternal grandmother who was still raising my dad who was
by then a teen. He passed while I was a teen but he left a real impression as a
fabulous grandpa. He was an amazing gourmet cook making holiday and the
traditional Sunday meals we had with our grandparents very special with recipes
like Pflaumenkuchen, deviled eggs with caviar, leg of lamb with mint sauce,
fancy relish trays and much more.
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