Every year around this time, I start craving my very favorite kind of cake.  It's a plum spice cake, but in my family we've always called it "Baby Food Cake" because the secret ingredient is-- you guessed it, baby food!  This was my grandmother's recipe.  Granny made one every year around Thanksgiving and Christmas.

This cake is actually better the day after you make it (or the day after that), so I recommend making it a day ahead.  I promise it will make your kitchen smell like Fall!

Baby Food Cake

1 cup canola oil
2 cups sugar
2 jars plum baby food
3 eggs
2 cups self-rising flour
1 tsp ground clove
1 tsp ground cinnamon
1 cup confectioner’s sugar
4 tbsp lemon juice

Preheat oven to 325°.  Cream oil and sugar together with blender.  Alternate adding baby food with eggs (one at a time), flour, and spices.  Pour batter in a greased and floured bundt pan and bake for one hour.  Remove from oven and invert onto cake plate.  Combine confectioner’s sugar and lemon juice to make glaze (if glaze is too stiff, add small amounts of lemon juice until it is soft but not runny).  Spoon glaze over hot cake.
Note: If you can't find plain plum baby food, try looking for a fruit blend like plums with apples or plums with pears.  Any of them will work fine!



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