Two dessert recipes that can be used together or on their own: A pleasingly dense olive oil pound cake flavored with maple syrup and cardamom and Italian prune plums poached in red wine. Recipes below.

I SUSPECT THAT EVERYBODY WHO BLOGS ABOUT BAKING has, at some time or other, done an olive oil pound cake. And I can see why. It is easy to make, the results are pleasing, and from the nutritional side, it is not as horrifying as a conventional butter-laden pound cake. But, simply because it’s everywhere, I thought, well, it doesn’t need to be here.

Then recently, Terry brought home a great pile of Italian prune plums to make last week’s grilled pork chops and Italian plums. With a still impressive number of plums remaining, he asked me to think about a dessert approach, and pound cake seemed like an ideal complement. Continue reading “Maple Syrup Olive Oil Pound Cake and Plums Poached in Wine: Great together or separately” →