There is a plum cake in my head, and I don't know quite how to get it to manifest in the real world. This first attempt isn't bad. I found a simple but elegant recipe, basically a variant of pound cake, and traded in some of the flours for darker flours, some of the sugars for darker sugars and I browned the butter.
I think the kamut flour adds an especially tasty element. Next time it needs a ton more fruit, and less cake, and I think maybe a little cardamom?
I made plum jam too. The trick is to use fresh plums as well as dried, I used the brooks variety of italian plum, both from the same farm. Red wine, lots of bay leaf, black pepper, a few apples from the yard for some extra pectin.
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