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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."
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    12 servings


  • 1 large egg
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated orange zest
  • 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
  • 1/4 cup chopped pecans
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon


  • In a large bowl, beat the egg, oil, sugars and orange zest. 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 11x7-in. baking dish. Combine the topping ingredients; sprinkle over batter.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 345 calories, 16g fat (2g saturated fat), 18mg cholesterol, 119mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 3g protein.

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  • kimspacc
    Aug 31, 2017

    This was a hit at a potluck a few years ago. It seemed a bit heavier than some cakes due to the fruit, but it was moist and sweet with nice crunch from the nuts - perfect for summer.

  • thatdrywallchic
    Sep 17, 2009

    how many cans of plums do you need for 1 1/2 cups?