Plum Cake

• 1 1/2 to 2 lb. Italian plums (about 4 c.)
• 1 1/2 tsp. cinnamon
• 1 1/2 c. sugar
• 4 large eggs (Egg Beaters can be substituted)
• 1 c. vegetable oil
• 1/2 c. orange juice
• 1 tsp. vanilla
• 3 c. unsifted flour plus flour for pan
• 3 tsp. baking powder
• 1/4 tsp. salt
• confectioners sugar

1. Preheat the oven to 350u0b0 and grease pan. (I use a Bundt mold pan) and dust with flour.
2. Halve the plums, removing pits.
3. Place in a large bowl and sprinkle with the cinnamon and 1/4 cup of the sugar.
4. Beat the eggs and gradually add the remaining sugar, oil, orange juice and vanilla.
5. In a separate bowl, Sift together the flour, baking powder and salt.
6. Combine with the egg mixture. Pour half of the batter into the pan.
7. Layer with 1/3 of the plums, repeating for 2 more layers, ending with plums on top. Bake for 1 hour and 20 minutes, or until golden on top and a toothpick comes out clean.
8. Let sit for 15 minutes.
9. When cool enough to handle, run a knife around the cake to loosen.
10. Unmold on a plate and sprinkle with confectioners sugar.
11. Serves 12 people.

italian plums, cinnamon, sugar, eggs, vegetable oil, orange juice, vanilla, flour plus flour, baking powder, salt, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227273 (may not work)