Photo: David Holifield
Poppy Seed Pound Cake with Plum Pluot Compote
16 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
801
Calories
21g
Protein
24g
Fat
121g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1/4 cup poppy seeds
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 vanilla bean
- 1 3/4 sticks unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, warmed in very warm water 10 minutes
- 1/2 cup half-and-half at room temperature 30 minutes
- 2 pounds firm-ripe plums and pluots, peeled and cut into 1/2-inch wedges
- 3/4 cup sugar, or to taste
- 1 teaspoon grated lemon
- , divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated nutmeg
- Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes