Recipe by v monte
"This is called a bread, but tastes more like a cake. I make this mostly during the holidays. The spices in this cake just lend themselves to eggnog and Christmas smells. Recipe will make: 4 small loaves, or 2 medium loaves, or 1 large loaf, or 1 bundt cake."
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2 (6 ounce) jars
plum baby food
red food coloring
2 1/2 tablespoons
Oh so delicious. I definitely recommend very ripe plums instead of the babyfood. i used about 1 1/4 cups plum puree. this recipe is also delicious for muffins. mmmmmmmmmm
I changed it a little. I put one and 1/2 cups of plum preserve I made with red plums, and instead of walnuts I chopped up the red plums and mixed them inside the batter. (I also nixed the red food coloring). After pouring the batter I spooned several t spoons of the plum preserve on top and swirled in a design. I nixed the sugar topping because it was sweet with the preserve and a bit tart as well. I scooped vanilla ice cream on top and it was done. YUM!
this was great! i added tea (instead of cloves and nutmeg) to both the frosting/sauce and the batter, which i thought was delicious. it's best in small doses, though.
I made muffins and mini muffins. Instead of making the lemon juice and powdered sugar, I used cream cheese frosting. They were gobbled up. I couldn't eat nuts, but next time I'll put them in everyone elses.
This bread is so versatile. When I did not have plums I've used over-ripe mashed bananas with or without softened chopped dates, or I've used regular applesauce and added a packet of unsweetened strawberry Kool-Aid.
I did 2/3 of the recipe and it was just enough batter for a regular 1.5qt bread pan. I also just blended up frozen prune plums instead of the baby food, and it didn't mess up the consistency by making it too watery. The flavor is really nice, I liked the combination with the lemon icing. It also has just the right amount of spices. Definitely a recipe I will refer back to when I feel the need to use up more of my prunes!
Kid approved... I made these into muffins, and my kids thought they were great. I did make a few changes. I reduced the oil to 1/2 cup, and used 1 and 1/2 cups of pureed plums. I also added a cup of oatmeal. We have a lot of plum trees in our yard, so I keep frozen puree in our freezer to make this delicious recipe all winter long.
One of the BEST!! I have made this countless times using my own canned plum butter and top it off with the Caramel Frosting VI recipe (it's more like a caramel glaze) while the cake is still hot and let it sit in the pan until it's cool (if we can wait that long!). My mother-in-law RAVES over this combo so I make it for her birthday every year!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 236
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