Polish Jewish Plum Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Italian plums, (about 4 cups) (up to 2)
1 1/2 tsp: Cinnamon,
1 1/2 cup: Sugar,
4 large: Eggs,
1 cup: Vegetable oil,
1/2 cup: Orange juice,
1 tsp: Vanilla,
3 cup: Unsifted flout, plus flour for pan
3 tsp: Baking powder,
1/2 tsp: Salt,
PAM for pan,
Confectioners 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 confectioners 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.
Source from luhu.jp
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 confectioners 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.
Source from luhu.jp
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