| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 12 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Italian plums; (about 4 cups) (up to 2) |
| 1 1/2 | ts | Cinnamon |
| 1 1/2 | c | Sugar |
| 4 | lg | Eggs |
| 1 | c | Vegetable oil |
| 1/2 | c | Orange juice |
| 1 | ts | Vanilla |
| 3 | c | Unsifted flout; plus flour for pan |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt |
| PAM for pan | ||
| Confectioner's sugar. |
INSTRUCTIONS
(total time -2 hours) 1. Preheat the oven to 350 degrees 2. Halve the plums, removing pits. Place in a large bowl and sprinkle with the cinnamon and l/4 cup of the sugar. 3. Beat the eggs, and gradually add the remaining sugar, oil, orange juice and vanilla. 4. In a separate bowl, sift together the flour, baking powder and salt. Combine with the egg mixture. 5. Grease a bundt pan and dust with flour. 6. Pour l/3 of the batter into the pan. Layer with l/3 of the plums. Repeat for 2 more layers, ending with plums on top. Bake for I hour and 20 minutes, or until golden on top and a toothpick comes out clean. Let sit for 15 minutes. When cool enough to handle, run a knife around the cake to loosen. Unmold on a plate. Sprinkle with confectioner's sugar and serve. Yield: 12 servings. Approximate nutritional analysis per serving: 455 calories, 20 grams fat, 70 milligrams cholesterol, 195 milligrams sodium, 5 grams protein, 65 grams carbohydrate. Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted by MM_Buster v2.0l.
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