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Pecan Plum Cake

 Pecan Plum Cake
Full of fruity flavor, this moist plum cake is topped with nuts and has a homey, old-fashioned look and texture, notes Clackamas, Oregon's Betty Doane. "The recipe is quite old and was given to me by one of the best cooks I know. It's a delicious dessert served warm with whipped topping."
12 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 1 egg
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups chopped canned plums, drained and patted dry
  • TOPPING:
  • 1/4 cup chopped pecans
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Directions

  • In a large bowl, beat the egg, oil, sugars and orange peel. In
  • another bowl, combine the flour, baking powder, baking soda and
  • salt; gradually add to sugar mixture (batter will be thick). Fold in
  • plums.
  • Spread into a greased 11-in. x 7-in. baking dish. Combine the topping
  • ingredients; sprinkle over batter.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Yield: 12 servings.

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Pecan Plum Cake (continued)

Directions (continued)

Nutritional Facts: 1 serving (1 piece) equals 345 calories, 16 g fat (2 g saturated fat), 18 mg cholesterol, 119 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.