Title: Polish Jewish Plum Cake
Categories: None
Yield: 12 Servings

1 1/2 lb Italian plums; (about 4
-cups) (up to 2)
1 1/2 ts Cinnamon
1 1/2 c Sugar
4 lg Eggs
1 c Vegetable oil
1/2 c Orange juice
1 ts Vanilla
3 c Unsifted flout; plus flour
-for pan
3 ts Baking powder
1/2 ts Salt
PAM for pan
Confectioner's sugar.

(total time -2 hours)

1. Preheat the oven to 350 degrees

2. Halve the plums, removing pits. Place in a large bowl and sprinkle with
the cinnamon and l/4 cup of the sugar.

3. Beat the eggs, and gradually add the remaining sugar, oil, orange juice
and vanilla.

4. In a separate bowl, sift together the flour, baking powder and salt.
Combine with the egg mixture.

5. Grease a bundt pan and dust with flour.

6. Pour l/3 of the batter into the pan. Layer with l/3 of the plums. Repeat
for 2 more layers, ending with plums on top. Bake for I hour and 20
minutes, or until golden on top and a toothpick comes out clean. Let sit
for 15 minutes. When cool enough to handle, run a knife around the cake to
loosen.

Unmold on a plate. Sprinkle with confectioner's sugar and serve.

Yield: 12 servings.

Approximate nutritional analysis per serving: 455 calories, 20 grams fat,
70 milligrams cholesterol, 195 milligrams sodium, 5 grams protein, 65 grams
carbohydrate.

Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted
by MM_Buster v2.0l.