“This moist cake was adapted from a recipe I have for rhubarb cake, so you could substitute rhubarb if you don't have any plums. It's a wonderfully light cake to go with your afternoon tea or coffee.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugars together in a mixing bowl.
  2. Add applesauce and vanilla, beating until fluffy.
  3. In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
  4. Stir in plums and walnuts, if desired.
  5. Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
  6. Serve as is, or with a dollop of whipped cream on top.

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