German Plum Cake
1/2 cup butter or margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold water
2 pounds purple or red plums, halved and pitted (about 5 cups)
4 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup slivered almonds
Pastry: Cut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
Mix egg and water; stir into flour mixture.
Gather pastry into a ball; knead just until smooth, 5 or 6 times.
Press evenly on bottom and side of ungreased 9-inch round layer pan.
Filling: Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan.
Mix sugar, flour and cinnamon; sprinkle over plums.
Sprinkle with almonds.
Bake at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.