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    You are in: Home / Recipes / Fresh Plum Cake Recipe
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    Fresh Plum Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Sackville's Note:

    This moist cake was adapted from a recipe I have for rhubarb cake, so you could substitute rhubarb if you don't have any plums. It's a wonderfully light cake to go with your afternoon tea or coffee.

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    Units: US | Metric


    1. 1
      Cream butter and sugars together in a mixing bowl.
    2. 2
      Add applesauce and vanilla, beating until fluffy.
    3. 3
      In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
    4. 4
      Stir in plums and walnuts, if desired.
    5. 5
      Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
    6. 6
      Serve as is, or with a dollop of whipped cream on top.

    Ratings & Reviews:

    • on August 18, 2003

      I must have done something wrong. Perhaps my plums were too ripe and I just didn't bake it long enough, even though the toothpick came out clean. It was ghastly but I don't think it was the fault of the recipe so I'm not rating it. Don't use soft plums and bake it a bit long.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2003


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    Nutritional Facts for Fresh Plum Cake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 222.8
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 5.3 g
    Cholesterol 23.1 mg
    Sodium 201.1 mg
    Total Carbohydrate 33.6 g
    Dietary Fiber 0.9 g
    Sugars 15.2 g
    Protein 3.0 g

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