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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Full of fruity flavor, this moist plum cake is topped with nuts and has a homey, old-fashioned look and texture, notes Clackamas, Oregon's Betty Doane. The recipe is quite old and was given to me by one of the best cooks I know. It's a delicious dessert served warm with whipped topping. Ingredients:
1 egg |
3/4 cup canola oil |
1 cup sugar |
1/2 cup packed brown sugar |
1 teaspoon grated orange peel |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1-1/2 cups chopped canned plums, drained and patted dry |
topping: |
1/4 cup chopped pecans |
2 tablespoons sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat the egg, oil, sugars and orange peel. In another bowl, combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture (batter will be thick). Fold in plums.
2. Spread into a greased 11-in. x 7-in. baking dish. Combine the topping ingredients; sprinkle over batter.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.
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