Plum Delicious Spice Cake
Use a combination of red and purple plums for the prettiest topping to this homey dessert.
- 4 medium red or purple plums
- 1 package (16 ounces) nut or date quick bread mix
- 1 1/4 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground ginger
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tablespoon sugar
- 1/4 cup currant jelly, heated
- Thawed, frozen whipped topping (optional)
Preheat oven to 350°F. Spray Square Baker with canola oil using Kitchen Spritzer. Core plums using The Corer™. Slice into rings using v-shaped blade of Ultimate Mandoline. Cut rings in half crosswise; set aside. In Classic Batter Bowl, combine bread mix, 1 teaspoon of the cinnamon and ginger. Add milk, oil and egg. Stir 50-75 strokes using Mix ‘N Scraper® until well blended. Spread into Baker. Arrange plums over batter. Combine sugar and remaining 1/4 teaspoon cinnamon in Flour/Sugar Shaker. Sprinkle over plums. Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Heat jelly in Small Micro-Cooker® on HIGH 1 minute or until smooth when stirred. Brush over cake using Chef’s Silicone Basting Brush. Cool at least 30 minutes. Cut into squares. Serve warm or at room temperature using Large Serving Spatula. Using Easy Accent® Decorator, garnish each serving with whipped topping, if desired.
- 9 servings
Nutrients per serving:
Calories 270, Fat 20 g, Sodium 230 mg, Dietary Fiber 0 g
It’s best to use slightly firm plums that have just started to ripen. Plums should be plump and yield slightly to gentle pressure. To ripen plums at home, store them for 1 to 2 days in a closed paper bag at room temperature.