Happy endings plum cake

Yield: 16 Servings

Measure Ingredient
1 cup Butter, sweet
¼ cup Sugar
¾ cup Sugar, brown, dark
2 larges Egg
1 teaspoon Vanilla extract
2½ cup Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Cinnamon, ground
16 ounces Purple plums, canned
\N \N Sugar, confectioners
\N \N ---*The Cereal Murders*
\N \N Diane Mott Davidson

Drain plums well, reserve syrup and chop plums.

Preheat the oven to 400 F. In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla. Sift all dry ingredients together; stir into the butter mixture, alternating with ½ cup of the reserved syrup, beginning and ending with dry ingredients. Stir in the plums. Pour the batter into a greased 9" x 13" baking pan. Bake for 25 to 30 minutes, or until a toothpick tests clean. Turn the cake out of the pan and cool on a wire rack. Dust with confectioners' sugar.

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