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Grandma Hannah's Plum Spice Cake

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Grandma Hannah's Plum Spice Cake
  • Prep Time:20 minutes
  • Cook Time:45 minutes
  • Serves:12
 
Tagged:
Cake, heirloom, recipe, Chef Judy, plums,

This cake is best served warm from the oven, the plum and clove combination is unexpected but has a familiar quality that really tastes like home.

Why try? This is a comforting and moist cake that’s completely fool-proof to make, and the ingredients are so simple you probably already have all of them in your pantry. Baking this cake will give your home the inviting aroma of comforting spices that will have everyone craving a piece of this tender cake.

Foodie Byte: Whipped cream flavored with a liqueur like Calvados or Brandy sends this cake over the top; dollop it in big spoonfuls over the whole cake or serve a dollop over each slice.

Nutritional Information Per Serving: Calories 414, Protein 6.3g, Carbohydrate 42.9g (Dietary Fiber 2.2g), Sugar 22.8g, Fat 26.9g, (Saturated Fat 3.2g), Cholesterol 54.1mg, Sodium 167.5mg.
% Daily Value: Calcium 6%, Iron 10%, Vitamin A 4%, Vitamin C 0%.

 

Ingredients

  • 2 cups boiling water
  • 1 cup dried pitted plums or prunes
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 3 large eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground clove
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Preparation

  • 1
    Preheat oven to 350˚F. Grease and flour 10-inch angel food cake pan.
  • 2
    Add plums to boiling water, cover and let stand for 15 minutes. Remove from water and let cool.
  • 3
    Cream sugar and vegetable oil in electric mixer for 10 minutes on medium speed or until the sugar begins to dissolve.
  • 4
    Add buttermilk in four parts alternating with one egg at a time. Scrape bowl with rubber spatula often, beating well after each addition.
  • 5
    Sift together flour, baking soda, clove, cinnamon, and salt. Add to mixture all at once; mix until incorporated.
  • 6
    Chop the cooled plums and add along with vanilla and walnuts; mix until incorporated.
  • 7
    Pour into prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in cake comes out clean.
  • 8
    Let cool in pan until cake pulls away from the sides. Remove and serve warm.

Additional Info

Read Chef Judy’s Heirloom Recipes blog entry.

Recommended Tool:
Calphalon 10-in. Nonstick Classic Nonstick Angel Food Cake Pan

© Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact editor

 
 
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