Plum Cake

Name: Plum Cake
Ingredients: 1 1/2 to 2 lb. Italian plums (about 4 c.); 1 1/2 tsp. cinnamon; 1 1/2 c. sugar; 4 large eggs (Egg Beaters can be substituted); 1 c. vegetable oil; 1/2 c. orange juice; 1 tsp. vanilla; 3 c. unsifted flour plus flour for pan; 3 tsp. baking powder; 1/4 tsp. salt; confectioners sugar

11 ingredients

11 steps

Ingredients

1 1/2 to 2 lb. Italian plums (about 4 c.)
1 1/2 tsp. cinnamon
1 1/2 c. sugar
4 large eggs (Egg Beaters can be substituted)
1 c. vegetable oil
1/2 c. orange juice
1 tsp. vanilla
3 c. unsifted flour plus flour for pan
3 tsp. baking powder
1/4 tsp. salt
confectioners sugar

Directions

1

Preheat the oven to 350° and grease pan. (I use a Bundt mold pan) and dust with flour.
2

Halve the plums, removing pits.
3

Place in a large bowl and sprinkle with the cinnamon and 1/4 cup of the sugar.
4

Beat the eggs and gradually add the remaining sugar, oil, orange juice and vanilla.
5

In a separate bowl, Sift together the flour, baking powder and salt.
6

Combine with the egg mixture. Pour half of the batter into the pan.
7

Layer with 1/3 of the plums, repeating for 2 more layers, ending with plums on top. Bake for 1 hour and 20 minutes, or until golden on top and a toothpick comes out clean.
8

Let sit for 15 minutes.
9

When cool enough to handle, run a knife around the cake to loosen.
10

Unmold on a plate and sprinkle with confectioners sugar.
11

Serves 12 people.