Clara And Erna Simon'S Zwetschenkuchen(Plum Cake)

• 3/4 lb. flour (3 c.)
• 1/4 lb. sugar (1/2 c.)
• 1/4 lb. butter
• 1 pkg. yeast
• 2 eggs
• juice and rind of 1/2 lemon
• pinch of salt
• 3 1/2 lb. Italian plums (plums should be firm)

1. Dissolve yeast in 1/4 cup lukewarm water.
2. Mix flour and yeast together.
3. Melt butter; mix in sugar, eggs, lemon juice and lemon rind.
4. Mix all ingredients together; beat until blisters form. Add 1/4 cup milk to soften.
5. Let rise 1/2 hour in warm place. Punch down.
6. Divide dough into 2 pieces.
7. Place each piece of dough in center of a pie pan and gently ease and flatten to pan edges.
8. Place plums on top in circular pattern.
9. Cover; let rise in a warm place until double in bulk (about 2 hours).
10. Bake at 350u0b0 for 3/4 to 1 hour.

flour, sugar, butter, yeast, eggs, lemon, salt, italian plums

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729392 (may not work)