Happy Endings Plum Cake
Yield
16 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
sweet |
|
| ¼ | cup |
sugar
|
|
| ¾ | cup |
brown sugar, dark
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 16 | ounces |
plums
canned |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
sweet |
|
| 59 | ml |
sugar
|
|
| 177 | ml |
brown sugar, dark
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 462.4 | ml/g |
plums
canned |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Drain plums well, reserve syrup and chop plums.
Preheat the oven to 400℉ (200℃).
In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth.
Beat in the eggs, then the vanilla.
Sift all dry ingredients together; stir into the butter mixture, alternating with ½ cup of the reserved syrup, beginning and ending with dry ingredients.
Stir in the plums.
Pour the batter into a greased 9 x 13 inch baking pan.
Bake for 25 to 30 minutes, or until a toothpick tests clean.
Turn the cake out of the pan and cool on a wire rack.
Dust with confectioners' sugar.
