Plum Cake

Many years ago I  used to make plum cake using pound cake as the base.  Here is a new version I tried out this week using a lighter cake batter from a Mennonite Community Cookbook called Tiptop Cake.  Al and I both liked it very much.

INGREDIENTS

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
plums, pits removed, cut in quarters
Cinnamon and sugar  to sprinkle

Cream shortening and add sugar gradually.
Add beaten eggs and beat until light and fluffy.
Mix flour, salt and baking powder.
Add dry ingredients alternately with milk and vanilla.
Beat thoroughly after each addition.
Pour into greased 9X13 inch pan.
Place plums skin side down on top of batter.
Sprinkle with sugar and cinnamon.

Bake at 350 for 45 minutes.