DIVYA FAITH KARCHER (Nashville, Tennessee) is the second of two granddaughters for CHRISTINE KARCHER (also of Nashville). Christine was born in England and raised in Shreveport, Louisiana. She is affectionately known as Mimi or Grana to the girls. While Divya is still a little one, she enjoys splashing in the pool and playing games with Grana and big sister, Zivah. While Grana says the little girls are still developing their tastes, she sure hopes they will enjoy Louisiana and Southern cooking and learning about family traditions as they grow up.
2 (1 pound, 12 ounce) cans red plums or 14 fresh dark purple plums
3 tablespoons granulated sugar, if using fresh plums
Vegetable shortening for preparing pan
½ (half of 18.25 ounce) box yellow cake mix
Water
1 large egg
Powdered sugar
1 If using fresh plums, cut each in half and remove the seed. Put the halves in a bowl, cover with granulated sugar, and let sit for 30 minutes so the sugar dissolves. If using canned plums, drain off the juice, cut the plums in half and remove the seeds, and set in a bowl while you prepare the batter. (No additional sugar is required.)
2 Preheat the oven according to cake mix directions. Grease 1 (9-inch) cake pan.
3 Mix the cake mix by hand with slightly less than half the water required on the box and only one egg to make a thick batter. Pour into the cake pan. If using fresh plums, drain plums from the dissolved sugar. Arrange the plums on top of the cake batter and bake according to cake box directions or until golden on top.
4 Cool and remove the cake from the pan. Sprinkle powdered sugar on top. Cut in slices and serve.
MAKES 6 TO 8 SERVINGS.