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
1 hour 15 minutes
one bundt cake
thinly slice fruit of your choice, plums, pears, apples, peaches...