For this cake you need to find Italian plums, also called prune plums. They are the elongated blue plums, not the big, round ones that come in different colors other than blue. These would be too watery. Also, the plums are best when still firm and not quite ripe.
INGREDIENTS FOR THE CRUST:
2 c. flour
1 stick butter or margarine
1/2 c. sugar
1 egg
2 t. baking powder
Blend the ingredients to fine crumbly consistency and pat into greased cookie sheet. Sprinkle with fine bread crumbs or ground nuts. Set aside.
Wash, halve and remove pits from 2 lbs. plums and arrange onto crust. Sprinkle with cinnamon-sugar, add slivered or sliced almonds and dot with butter. Bake at 400 degrees for 45 minutes.
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