Plum Cake

I have taken liberties in re-creating this recipe from my childhood. I added the option for apple-plum or prune baby food as the plum of my childhood appears to be a bit hard to find. The one change I’m sure my grandmother wouldn’t have made is the addition of Kahlua-Caramel Sauce. If you aren’t so inclined either,  substitute an equal amount of vanilla extract for the Kahlua or omit using a sauce all together.  

Cooking spray

2 cups self-rising flour

2 teaspoons ground cinnamon

Pinch of nutmeg

1 1/2 cups sugar

3 large eggs

1/2 cup vegetable oil

1/2 cup buttermilk

2 (4-ounce) jars plum, apple-plum or prune baby food

Kahlua-Caramel Sauce (optional) 

1. Preheat oven to 325 degrees. 
2. Coat a Bundt pan with cooking spray. 
3. Sift together flour, cinnamon and nutmeg. Make a well in center of mixture and set aside.
4. Combine sugar, eggs, oil and buttermilk. Beat until smooth. Mix in baby food. Add to flour mixture, stirring just until combined. Pour batter into prepared pan.
5. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. 
6. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.