Be sure the springform does not leak, wrap tightly around the outside with aluminum foil. If the torte is not baked in an hour, check your >ven. It never takes longer.
Plum Torte
1  cup sugar        Tt i\^     ŁtU|P
% cup sweet butter	^
1  cup unbleached flour, sifted
1  teaspoon baking powder Pinch salt
2 eggs
12 purple (or Italian) plums, halved and pitied lopping: Sugar, lemon juice, cinnamon.
1. dream sugar and butter until light. Add flour, baking powder, salt and eggs and beat well.
2. Spoon the batter into a 9-inch spring form. Cover the top with the halved plums, skin side up. Sprinkle lightly with sugar and lemon juice. Sprinkle with 1 or more teaspoons of cinnamon, RQf^Mi .
3. Bake at 350 degrees for abouH hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with vanilla ice cream or whipped cream.
C. To serve frozen • tortes, defrost briefly at 300 degrees.
NOTE: To serve torte, remove sides of spring form but leave torte on bottom of pan.
: 8 servings.	^                  •