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Glazed Plum Bundt Cake

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Glazed Plum Bundt Cake recipe

Yield

18
servings

Prep

20
min

Cook

50
min

Ready

70
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups sugar
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1 cup canola oil
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4 tablespoons butter
unsalted, softened
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3 cups all-purpose flour
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2 teaspoons cinnamon
ground
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1 teaspoon baking soda
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1 teaspoon salt
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1 each eggs
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4 each egg whites
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1 tablespoon vanilla extract
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¼ cup buttermilk
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3 cups plums
pitted, chopped
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1 cup walnuts
coarsely chopped
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½ cup brown sugar, light
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2 tablespoons milk, skim

Ingredients

Amount Measure Ingredient Features
473 ml sugar
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237 ml canola oil
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60 ml butter
unsalted, softened
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710 ml all-purpose flour
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10 ml cinnamon
ground
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5 ml baking soda
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5 ml salt
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1 each eggs
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4 each egg whites
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15 ml vanilla extract
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59 ml buttermilk
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710 ml plums
pitted, chopped
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237 ml walnuts
coarsely chopped
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118 ml brown sugar, light
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30 ml milk, skim

Directions

Preheat the oven to 350℉ (180℃).

Spray or wipe a 12-cup Bundt pan with vegetable oil.

Lightly dust the pan with flour.

In a large mixing bowl, cream the sugar, ½ cup oil, and butter until fluffy.

Add the dry ingredients and mix until blended.

Add the egg, egg whites, vanilla, and buttermilk, and blend well.

Stir in the plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a cake tester or toothpick comes out clean.

While the cake is baking, in a saucepan heat the remaining ½ cup canola oil and brown sugar until hot.

Add the skim milk, stir, and set aside.

Cool the cake in the pan, then invert it onto a plate, and spoon the glaze over the top.

Serve cake with vanilla custard or ice cream if desired.



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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 153851% from fat
 % Daily Value *
Total Fat 86g 133%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 845mg 35%
Total Carbohydrate 59g 59%
Dietary Fiber 5g 21%
Sugars g
Protein 39g
Vitamin A 8% Vitamin C 2%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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