Recipes: Grandma Hannah's Plum Spice Cake

• Prep Time:20 minutes
• Cook Time:45 minutes
• Serves:12

 

Tagged:
cake, chef judy, heirloom, plums, recipe,

This cake is best served warm from the oven, the plum and clove combination is unexpected but has a familiar quality that really tastes like home.

Why Try? This is a comforting and moist cake that’s completely fool-proof to make, and the ingredients are so simple you probably already have all of them in your pantry. Baking this cake will give your home the inviting aroma of comforting spices that will have everyone craving a piece of this tender cake.

 

Foodie Byte

: Whipped cream flavored with a liqueur sends this cake over the top; dollop it in big spoonfuls over the whole cake or serve a dollop over each slice.

Ingredients

1 cup dried pitted plums or prunes
1 cup chopped walnuts

2 cups boiling water
1 1/2 cups sugar
1 cup vegetable oil
1 cup buttermilk
3 large eggs
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ground clove
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract

Preparation

Preheat oven to 350°F. Grease and flour 10-inch angel food cake pan.
Add plums to boiling water, cover and let stand for 15 minutes. Remove from water and let cool.
Cream sugar and vegetable oil in electric mixer for 10 minutes on medium speed or until the sugar begins to dissolve.
Add buttermilk in four parts alternating with one egg at a time. Scrape bowl with rubber spatula often, beating well after each addition.
Sift together flour, baking soda, clove, cinnamon, and salt. Add to mixture all at once; mix until incorporated.
Chop the cooled plums and add along with vanilla and walnuts; mix until incorporated.
Pour into prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in cake comes out clean.
Let cool in pan until cake pulls away from the sides. Remove and serve warm.

Nutritional Information

Calories 449, Carbohydrates 50g, Cholesterol 47mg, Fat 26g, Fat Calories 232, Fiber 2g, Protein 6g, Saturated Fat 3g, Sodium 171mg. Daily Values: Calcium 54.4mg 5%, Phos 104.83mg 10%, Copper 0.23mg 12%, Zinc 0.78mg 5%, Panto 0.45mg 5%, Biotin 4.97mcg 1657%, Iodine 12.5mcg 8%, Magnesium 29.0mg 7%, Iron 1.65mg 9%, Vitamin B6 6%, Vitamin C 1%, Vitamin B12 3%, Vitamin D 3%, Vit E-a-Toco 7%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.

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