Recipes

Ingredients

2 cups granulated sugar

1 cup corn oil

1 large whole egg

2 large egg whites

2 cups pre-sifted all-purpose flour

1 cup soy flour (available at most supermarkets)

1 1/2 teaspoons apple pie spice

2 teaspoons baking soda

1 teaspoon salt

2 cans OregoN Purple Plums, drained, seeded, wiped dry, coarsely chopped

2 cups Granny Smith apples, peeled, coarsely shredded

1 cup pecans, coarsely chopped, toasted (see note)

Cider Glaze (recipe follows)

Toasted pecan halves for garnish

Mint leaves for garnish

APPLE CIDER GLAZE:

1/4 cup butter

3 tablespoons granulated sugar

1/4 cup apple cider

2 tablespoons water

Instructions

Preheat oven to 325 degrees. Butter and flour a 10-inch bundt pan; set aside.

In a large bowl, combine sugar, oil, egg, and egg whites; beat with electric mixer at medium speed for 2 minutes. In another bowl, combine dry ingredients; gradually add to egg mixture, beating well after each addition. (Batter will be quite thick.) Add plums, apples, and chopped pecans; mix at low speed until well-blended.

Spoon batter into prepared pan; smooth top. Bake for about 1 hour and 30 minutes, or until springy to the touch and pick inserted into center comes out clean.

Cool cake in pan for 15 minutes, then invert onto rack.

Meanwhile, make Cider Glaze; brush glaze over warm cake. Garnish with pecan halves. Let cake cool completely on wire rack.

Transfer cake to a serving plate; garnish with mint leaves; slice, and serve.

Makes on 10-inch cake (10 to 15 servings).

APPLE CIDER GLAZE:
Combine all ingredients in a medium saucepan. Place over medium-high heat; bring to a boil, stirring constantly until sugar melts. Boil, uncovered, for 3 minutes. Cool glaze for 10 minutes before using.

Note: To toast pecans, place them on a baking sheet; bake in a preheated 350 degrees F. oven until slightly brown, about 10 minutes if large, 7 minutes if small (they continue to brown after removing from oven)