Polish jewish plum cake

12 Servings

Ingredients

Quantity Ingredient
1½ pounds Italian plums; (about 4 cups) (up to 2)
1½ teaspoon Cinnamon
1½ cup Sugar
4 larges Eggs
1 cup Vegetable oil
½ cup Orange juice
1 teaspoon Vanilla
3 cups Unsifted flout; plus flour for pan
3 teaspoons Baking powder
½ teaspoon Salt
PAM for pan
Confectioner's sugar.

Directions

(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@... on Aug 24, 1998, converted by MM_Buster v2.0l.

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