(total time -2 hours) 1. Preheat the oven to 350 degrees 2. Halve the plums, removing pits. Place in a large bowl and sprinkle with the cinnamon and l/4 cup of the sugar. 3. Beat the eggs, and gradually add the remaining sugar, oil, orange juice and vanilla. 4. In a separate bowl, sift together the flour, baking powder and salt. Combine with the egg mixture. 5. Grease a bundt pan and dust with flour. 6. Pour l/3 of the batter into the pan. Layer with l/3 of the plums. Repeat for 2 more layers, ending with plums on top. Bake for I hour and 20 minutes, or until golden on top and a toothpick comes out clean. Let sit for 15 minutes. When cool enough to handle, run a knife around the cake to loosen. Unmold on a plate. Sprinkle with confectioners sugar and serve. Yield: 12 servings. Approximate nutritional analysis per serving: 455 calories, 20 grams fat, 70 milligrams cholesterol, 195 milligrams sodium, 5 grams protein, 65 grams carbohydrate. Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 12|
|Calories from Fat: 203 (29%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 352.5mg||108 %|
|Sodium 208.5mg||7 %|
|Potassium 268.4mg||7 %|
|Total Carbohydrate 112.7g||33 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 110.5g|
|Protein 14.9g||21 %|
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Calories per serving: 701
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