| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Caprial2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh plums |
| 3 |
c |
All-purpose; (plain) flour |
| 2 |
c |
Sugar |
| 1 |
c |
Vegetable oil |
| 3 |
|
Eggs |
| 1/2 |
ts |
Baking soda |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Preheat the oven to 350 degrees. Line a 9-inch springform pan with aluminum
foil.
Pit and halve the plums and place them, cut sides up, in the bottom of the
pan. Set aside.
In an electric mixer, blend the flour, sugar, and oil on low speed until
the flour is evenly moistened. Add the eggs and blend thoroughly.
In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg,
ginger, and cloves. Add the spice mixture to the batter in the mixer and
blend well. Scrape the sides and bottom of the bowl. Add the vanilla and
almond extracts and the salt and mix again.
Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes,
or until a tester inserted in the center comes out clean. Set aside to cool
for 15 minutes before inverting onto a serving plate.
Serve the Plum Spice Cake warm with softly whipped cream.
Serves eight to ten.
Converted by MC_Buster.
Per serving: 3716 Calories (kcal); 232g Total Fat; (55% calories from fat);
17g Protein; 408g Carbohydrate; 561mg Cholesterol; 1336mg Sodium Food
Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
45 Fat; 27 Other Carbohydrates
Converted by MM_Buster v2.0n.
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