Fruit Torte

If you are looking for a recipe that comes out

 perfect every time, look no further.

 I always have the ingredients at home so
 I can make it on short notice.

Traditionally this recipe is made with Italian plums.

 In September when they are in season,

 wash and dry them thoroughly. 

 Place them in a baggie and store in the freezer.

 This way, you can make this torte
throughout the winter.

 As an alternative to plums,
 I often substitute a green apple.

Fruit Torte

1  Plum~ halved, pitted, thinly sliced

1 tsp. each: fresh Lemon juice, Cinnamon, and Sugar

2 Eggs~ room temperature

1 pinch Salt

1 C. Sugar

½ C. sweet Butter~ room temperature

1 C. Flour

1 tsp. Baking Powder

Preheat oven to 350˚F.

Place fruit in a bowl, and toss with lemon juice,

sugar and cinnamon.

 Set aside.

Cream butter and sugar* in a large bowl.

Add the rest of the ingredients and beat well.

Spoon into a greased 9-inch, spring-form pan.

 Place fruit on top in a circle design.

Bake at 350 for 1 hour. 

 Cool on a wire rack. Serve with fresh whip cream. 

Happy Baking!
Mary Elizabeth, co-author, Country Comfort Harvest cookbook

*Baker's tip: When a recipe says "beat butter and sugar",

always follow the following directions to make

 sure it comes out perfect each time!  

First, the butter must be brought to room temperature, which

only takes about fifteen minutes. Then beat it for three minutes with

a Kitchen Aid mixer set at number “6” (set the timer when you do this

step, and after a minute-and-a-half, stop to scrape the sides of the

bowl with a spatula). You will know it's done when  you see a change in the color and consistency

(it should be light-yellow and fluffy). After a while, you will

just know by looking at it.