Dried Plum Spice Cake
About 2 cups pitted dried plums (or prunes)
2 cups all-purpose flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup cooking oil
3 eggs
Crumb topping:
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, softened
1/2 cup chopped walnuts (optional)
Cut sugar and flour into butter until crumbly.
Directions:
Grease and flour a Bundt pan; set aside. Preheat oven to 350 degrees.
In a medium saucepan cover dried plums with water. Heat to boiling; reduce heat. Simmer, covered, for 10 minutes or until tender. Drain, reserving 2/3 cup of the liquid (add water, if necessary.)
Chop plums.
Stir together 2 cups flour, 1-1/2 cup sugar, baking soda, cinnamon, nutmeg, salt, and cloves. Add reserved plum liquid and oil. Beat with an electric mixer on medium speed just until moistened. Add eggs; beat 1 minute more. Stir in plums.
Pack the crumb topping into the bottom of the Bundt pan, adding chopped nuts if desired. Pour batter into prepared Bundt pan on top.
Bake in a 350 degree F oven for 45 minutes or until a toothpick inserted near center comes out clean. Serve warm. Makes 16 servings.
