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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This moist cake was adapted from a recipe I have for rhubarb cake, so you could substitute rhubarb if you don't have any plums. It's a wonderfully light cake to go with your afternoon tea or coffee. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup brown sugar, packed |
1/4 cup sugar |
1/4 cup applesauce |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1 cup milk or 1 cup buttermilk |
4 plums, chopped |
1/2 cup walnuts, chopped (optional) |
Directions:
1. Cream butter and sugars together in a mixing bowl.
2. Add applesauce and vanilla, beating until fluffy.
3. In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
4. Stir in plums and walnuts, if desired.
5. Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
6. Serve as is, or with a dollop of whipped cream on top.
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