Recipe: Purple Plum Cake with Caramel Icing

PURPLE PLUM CAKE WITH CARAMEL ICING

1 (1 lb) can purple plums, drained
2 cups self-rising flour
2 cups sugar
1 cup oil
3 eggs
1 tsp. ground cinnamon
1 tsp. ground cloves
1 cup chopped nuts
Caramel Icing (recipe follows)

Preheat oven to 350 degrees F. Grease a Bundt pan.

Chop up plums and drain off juice. Combine with remaining ingredients, except nuts. Beat for 2 or 3 minutes. Stir in nuts. Pour into prepared pan.

Bake for 1 hour or until done at 350 degrees F. Cool slightly in pan on rack. Turn out onto serving plate to cool. Drizzle the Caramel Icing over the top.

CARAMEL ICING

1 1/2 cups brown sugar
6 tbsp. butter
6 tbsp. heavy (whipping) cream

Mix together and boil for 1 1/2 minutes. Pour over cake in pan.

Source: Community cookbook, unknown title

Hi Arlene,

This is the recipe closest to your description that I've found so far. You could puree the plums, but they probably get mixed into the batter fairly well during the beating. You can bake this in a 13x9-inch pan for about 30-35 minutes instead of in the Bundt pan and leave the cake in the pan to cool, then pour/spread the icing over the top. If you pour the warm icing over the warm cake instead of coolling it first, it should result in a moister, more dense cake.

Happy Baking!

Betsy