A mini melon baller was the perfect tool to pit the plums.
Going in to this recipe I didn't know what to expect, I certainly wasn't expecting to enjoy this cake as much as I did. I actually made this twice in the past couple of weeks! This is the first TWD recipe I've ever made twice. The first time around I picked up plums at the grocery store and thought I had everything else, but when I checked my spice rack I noticed I didn't have any cardamom. I honestly had no idea what cardamom really tasted like, but was for sure that I had purchased it for some recipe some time ago and there was a 90% full jar on my spice rack, but I couldn't find one. I really wanted to try the plum cake, and the kids were excited about it too since they love plums, so I went ahead and made it with 1 heaping teaspoon of cinnamon and 2 tablespoons of vanilla. Those are two of my favorite flavors and almost never dissapoint when added to baked goods. Considering Dorie says the cardamom is optional I figured I'd be fine without. The first time around I also left out the orange zest. I baked it a little longer than the 40 minutes called for because it was clearly not done. I had no idea how long extra, not too long, a few minutes, maybe 5? I wasn't really paying attention just kind of babysitting the cake so it didn't get overdone.
Tried to get a touch fancy with the caramel drizzle on the second cake, but it really wasn't needed. I think this was more like a cake you want to serve with tea, not as a 'dessert' dessert.