This is a recipe I cut from the Seattle Times over 35 years ago. I have changed it, left out some of the original ingredients and and added my own to use it with the fruit, that's coming out of our garden in the Summer and Fall. It originally called for apples, but I also substitute Italian Plums, Pears and Peaches. It's always a hit at work and travels well.
My dear friend has taken this plum cake recipe and used if for their Rosh Hashanah meal. Even her mother, Hannah, agreed it was better than their own Plum Cake recipe!
I do it in Bundt pan. —sscook
one bundt cake
In This Recipe
Preheat over to 350 degrees. Grease and flour Bundt pan.
Place the first 4 dry ingredients, flour, sugar, baking powder, salt and grated orange peel, in a large bowl and mix together.
Combine the 4 wet ingredients, oil, orange juice, vanilla and eggs in a smaller bowl, lightly beat together.
Add the wet ingredients to dry ingredients and mix until completely wet. The batter will be very thick.
Put a third of thick batter into prepared Bundt pan, alternate with sliced fruit, repeat ending with fruit on the top, which you have pressed into the last batter layer. None of the layers look like they are completely covered.
Bake at 350 degrees for 1hour and 15 minutes.
Remove from oven when done and let cool in pan before removing to cake plate.