Blue Plum Cake
A moist and flavorful plum cake featuring sweet plums and crunchy walnuts, perfect for dessert or tea time, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- In a mixing bowl, beat eggs, then add sugar and salad oil.
- Set aside. Sift together flour, baking soda, and cinnamon.
- Add the sifted dry ingredients to the egg mixture and fold in the chopped plums and walnuts.
- Pour the batter into a greased and floured loaf pan.
- Bake in a 350°F oven for one hour.
- Remove from oven and sprinkle with powdered sugar when taken from the pan.
Tips & Substitutions
For a lighter cake, consider substituting half of the salad oil with unsweetened applesauce. You can also use almond flour instead of regular flour for a gluten-free version. Make sure to adjust the baking time as gluten-free flours can behave differently. Adding a pinch of nutmeg along with the cinnamon can enhance the flavor profile beautifully.
Serving Suggestions
This Blue Plum Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It can also be served alongside a cup of tea or coffee for a delightful afternoon treat. For a unique twist, try serving it with a drizzle of Fat-Free Hollandaise Sauce for a surprising flavor combination.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Plum Cake contains roughly 1164 calories, with 15g protein, 76g carbohydrates, and 94g fat. It is an excellent source of protein (29% of the Daily Value), dietary fiber (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen plums instead of fresh?
Yes, you can use frozen plums in this recipe. Just ensure they are thawed and drained of excess moisture before adding them to the batter. This will help maintain the cake's texture and prevent it from becoming too wet.
What can I substitute for walnuts?
If you have nut allergies or simply prefer not to use walnuts, you can replace them with sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you could leave them out entirely and increase the amount of chopped plums for added moisture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. If the toothpick has wet batter on it, let the cake bake for an additional 5-10 minutes, then check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).