INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Stir 6 tablespoons butter, brown sugar and  honey
in heavy medium skillet over low heat until butter melts and  sugar and
honey blend in, forming thick, smooth sauce. Transfer to
9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in
overlapping concentric circles atop sauce.  Mix flour, baking powder,
cinnamon and salt in medium bowl. Using  electric mixer, beat remaining
6 tablespoons butter in large bowl  until light. Add sugar and beat
until creamy. Add eggs and beat until  light and fluffy. Beat in
extracts. Add dry ingredients alternately  with milk, mixing just until
blended. Spoon batter evenly over plums.  Bake cake until golden and
tester inserted into center of cake comes  out clean, about 1 hour 5
minutes. Transfer to rack; cool in pan 30  minutes.  Using knife, cut
around pan sides to loosen cake. Place platter atop  cake pan. Invert
cake; place platter on work surface. Let stand 5  minutes. Gently lift
off pan. Serve cake warm with whipped cream.  Serves 8.  Bon Appetit
June 1995  Converted by MC_Buster.  Per serving: 2498 Calories (kcal);
153g Total Fat; (53% calories from  fat); 20g Protein; 279g
Carbohydrate; 763mg Cholesterol; 1701mg  Sodium Food Exchanges: 0
Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;  3 Fruit; 29 Fat; 14 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3744
Calories From Fat: 1909
Total Fat: 216.9g
Cholesterol: 978.8mg
Sodium: 2136.1mg
Potassium: 836.1mg
Carbohydrates: 417.2g
Fiber: 9.2g
Sugar: 242g
Protein: 45.6g