Tom Thumb Cake (With Canned Plums) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Another recipe from the Oregon Fruit Products web site. Also didn't make it yet, but it sounds so good I know I won't resist it... If you try it before I do, would you let me know if you like it? Ingredients:
3 eggs |
1 1/2 cups sugar |
1 cup vegetable oil |
2 cups flour |
1 (15 ounce) can oregon purple plums, drained and chopped |
1 cup buttermilk |
1/2-1 cup chopped nuts |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon allspice |
1 teaspoon vanilla |
1 cup sugar |
1/2 cup buttermilk |
1 tablespoon white corn syrup |
1/2 teaspoon baking soda |
1/2 teaspoon vanilla |
1/2 cup butter |
Directions:
1. Blend sugar and oil, add eggs and beat well. Sift all dry ingredients together and mix into batter alternately with buttermilk. Stir in nuts, plums and vanilla.
2. Pour into ungreased 9X13 pan and bake 1 hour at 300°F
3. BUTTERMILK ICING: Mix ingredientsin saucepan. Bring to a boil and cook until it forms a soft ball, about 15 minutes. Upon removing cake form oven, poke holes in top with a fork and pour the hot buttermilk icing over it immediately.
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