1 of 1- Debrah
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Some Plum Cake recipes
I have always adored plum cake. There are several ways to make it and I've shared a few of them here. All are just a little bit different.
One thing I've learned over the years, is that I prefer canned plums to fresh plums in this recipe for some reason. Fresh plums can be awfully hard and they are like many other fruits in that by the time they're ripe and a bit softer, they're spoiled. When I use canned plums I usually look for the "Oregon" brand of purple plums and use 2 cans, cut into small pieces. If I have time I sometimes remove the skins.
Anyway, you can play with these recipes. The one I use has the streusel topping and I use nutmeg in mine, rather than the cloves that are called for. I like the taste of cloves but they are hard to use in desserts because the amount you use is critical. Too much clove and it's overpowering. Not enough clove and it's practically un-noticeable in the recipe and almost gives it an "off" flavor.
Pick a recipe, drag out your turkey roaster and plug it in outdoors on these hot days and bake yourself a cake! That's how I do it. 
Most of these, unless stated otherwise, can be made in either a 9 x 9 small cake pan (I use glass but whatever) or a couple of them use 9 x 13 regular-sized cake pans, it's just that the baking time will be different, so adjust for that. Also the baking time will be different, of course, depending on whether or not you're using a glass pan or a metal cake pan.
A government which robs Peter to
pay Paul can always depend on
the support of Paul. -- George Bernard Shaw