Italian Prune Plum cake and playing Connect Four at 4am

Again, I forgot to take photos of my food! Last nights’ roasted veggies and gluten roast was great. The Tagalongs practiced in the basement and we hung out for awhile afterwards as they argued about what color they want their demo tape to be. That’s right, tape. They want to stay off the internets I guess. It’s a shame though cause I’d love to share them with you.

Somehow Marc and I stayed up talking about I have no idea what. At 4am he insisted we play Scrabble but came back with Connect Four instead which was much more at the speed of my brain last night. We were up until 6 when Paul got up for work and then I crashed out and woe up at noon. I’m really glad I all caught up yesterday because today has been a total wash.

However, I did pick some of the Italian Prune Plums that hang over the fence into my yard and made a vegan version of this plum cake. I didn’t have every ingredient so I sort of had to wing it with Apricot jam and Sherry instead of Brandy and I just used extra of the vanilla extract I made instead of almond. I used egg replacer and Earth Balance too.

4 split vanilla beans in vodka. This is after about 3 weeks. it smells sooooo good!

4 split vanilla beans in vodka. This is after about 3 weeks. it smells sooooo good!

I love how orange these plums are on the inside

I love how orange these plums are on the inside

Simmered in a skillet with Sherry and apricot jam

Simmered in a skillet with Sherry and apricot jam

baked for almost an hour and it tasted delicious!

baked for almost an hour and it tasted delicious!

I have been baking a lot more sweets than usual lately but I think it has to do with all the fresh fruit around here. This cake was so good. It wasn’t too sweet and there was a nice tartness to the plums. I really like the almonds in the cake too. I should have just used some of the almond meal I had instead of chopping up whole ones but oh well.

So today has sort of been a bust but I think I deserved the vacation!

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