 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
This was in last Sunday's paper and I made it to bring in to work today. Several of my coworkers enthused over it and requested the recipe. The recipe called for one cup of chopped nuts, but I left them out. Ingredients:
2 cups sugar |
1 cup canola oil |
3 eggs, at room temperature |
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons ground cloves |
2 teaspoons ground nutmeg |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 cup buttermilk |
2 (4 ounce) jars strained plum baby food |
1 cup confectioners' sugar |
1 -2 tablespoon lemon juice |
Directions:
1. Combine sugar and oil; mix in eggs.
2. Sift flour, spices, baking soda, and salt into a separate bowl, then add to sugar mixture, alternating with buttermilk, and ending with the flour mixture.
3. Add nuts (if using) and baby food and mix well.
4. Pour into a bundt pan that has been greased and floured and bake at 325 degrees for one hour (or until cake tester comes out clean).
5. Let rest on cooling rack 20 minutes.
6. Turn out to cool completely.
7. Combine icing ingredients and drizzle over top.
|
|