INGREDIENTS

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.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”