Plum cake with lime and rose
Cakes
This recipe is an adaptation of Dorie Greenspan‘s Dimply Plum Cake (doesn't the name itself just make you smile?) that I discovered via Smitten Kitchen. <br /> <br />I use lime zest and rose water instead of orange zest and vanilla. I know this is not a drastic adaptation, but the lime and rose combination is so spectacular that I can't help but share it here. You can find rose water in Middle Eastern or Indian grocery stores. My favorite brand is Cortas. One of my friends thought she could taste a hint of ginger - she hates ginger, but said that even if there were ginger in the cake (which there is not), she would have eaten it anyway. This is great for dessert, and pretty special for breakfast. <br /> <br />I used a stand mixer, but if you don't have one, just use a whisk and some muscle and everything should turn out great.
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