SERVES 8
Jane is the inspiration behind this recipe, as she loves a long day at the beach filled with rosé, snacks, and lots of swimming in between. She always has quite the spread at the beach and she’s even been known to grill duck with fresh plums!
This is a great “beach-friendly” dessert. Everything can be made ahead of time and transported unrefrigerated. Simply toss the plums into the rum syrup after grilling and serve with the cake.
Disclaimer … the rum makes this sauce boozy. It’s modeled after a French baba au rhum soaking liquid. If you’d like something a bit milder, cook the sauce for a few minutes to cook off the alcohol.
FOR THE CAKE
1½ cups cake flour
¼ teaspoon baking powder
¼ teaspoon kosher salt
½ cup milk
1 teaspoon vanilla paste
1 teaspoon grated orange zest plus 2 tablespoons orange juice
¾ cup (1½ sticks) unsalted butter
1½ cups sugar
3 extra large eggs
FOR THE SYRUP AND PLUMS
½ cup sugar
½ cup water
1 vanilla bean, split lengthwise
4 tablespoons (½ stick) unsalted butter
½ cup spiced rum
6 plums or pluots, pitted and quartered
TO MAKE THE CAKE: Preheat the oven to 350°F. Grease and flour a 9-by-5-inch loaf pan.
In a bowl, combine the flour, baking powder, and salt; set aside. In another small bowl, combine the milk, vanilla paste, and orange zest and juice; set aside.
In a mixer with the paddle attachment, cream the butter and sugar until they become extremely light and fluffy. Add the eggs one at a time and beat until completely incorporated. The mixture will be pale yellow, light and airy.
Add half of the flour mixture to the butter mixture and beat to combine, then add half of the milk mixture and beat. Repeat with the remaining flour and milk mixtures.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before removing from the pan.
TO MAKE THE SYRUP AND PLUMS: Combine the sugar, water, and vanilla bean in a small saucepan over medium-high heat. Bring to a boil and reduce to a simmer; add the butter and cook for 2 minutes. Remove the pan from the heat and add the rum. (This sauce can be stored at room temperature for a day or two before using.)
Preheat the grill to medium-high heat. Grill the plums for 8 minutes until slightly softened and charred on the edges. In a bowl, toss the warm grilled plums with the rum syrup. (You can achieve a similar effect with the plums under a broiler if you prefer. Watch closely so they do not burn.)
Slice the cake and top each portion with plums and rum syrup. Serve immediately.
