Plum cake is my all time favorite cake. Always has been, always will be. It is a dense and moist spice cake. It has a lemon glaze instead of frosting, which I love. It also makes your house smell better than the fall spice candles or oils AND you get cake!
The recipe calls for plum baby food, which was easy to find 40-50 years ago. Now, however, it is really hard to find. So, with this rendition, I used baby food prunes. What are prunes, you ask? Why, they are only dehydrated plums. It worked quite well. I have also, when plums are in season, pureed fresh plums. That is also lovely.
Plum Cake
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
2 cups granulated sugar
2 jars plum or prune baby food, 4 oz. each OR 1 cup pureed plums
1 cup oil
3 eggs
Preheat oven to 350 degrees.
Grease and flour a bundt pan. I like bakers spray, which has flour in the oil spray.
Mix the dry ingredients together.
To the dry ingredients, add the remaining ingredients.
Beat until smooth, but don't over beat.
Pour batter in the prepared bundt pan.
Bake in heated oven for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for about 5 minutes.
Say a little prayer, and invert the cake on to a cake plate.
When cooled 5-10 minutes more, but while cake is still warm, drizzle the lemon glaze over the cake.
Pat yourself on the back for a job well done.
Try to save some cake for those that are worthy.
Lemon glaze
1 cup powdered sugar
juice of one lemon
Mix together and drizzle over warm cake.
