Nutrition Facts

Serving Size: 1

Amount per Serving

Calories 30 Calories from Fat 0

% Daily Value *

Total Fat 0.18g 0%

   Saturated Fat  0g 0%

   Monounsaturated Fat  0g

   Polyunsaturated Fat  0g

   Trans Fat  0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Potassium 0mg 0%

Total Carbohydrate 8g 3%

   Dietary Fiber  1g 4%

   Sugars  7g

Protein .46g 1%

Vitamin A 4.26%

Vitamin C 10.5%

Calcium .26%

Iron .39%

Vitamin E 2%

Thiamin (B1) 2%

Riboflavin (B2) 3.5%

Niacin (B3) 1.6%

Vitamin B6 2.5%

Folic Acid (Folate) .36%

Magnesium 1.16%

Panthothenic Acid 1.2%

Zinc .47%

Copper 1.5%

Manganese 1.5%

Est. Percent of Calories from:

Fat 5.4%     Carbs 106.7% 

Protein 6.1% 

Plums are an excellent tree fruit that can be used either fresh, canned, frozen or preserved in jams and jellies. The trees are hardy and, if given reasonable care, can be expected to grow and produce well in the Northeast.

Types of Plums:

Plums can be divided into three different groups--European, Damson and Japanese. Familiar varieties of the European type are Stanley, Reine Claude (Green Gage) and the French and German prune (Fellenburg) types. The European-type plums are best for eating fresh and for canning.

Damson-type produce very tart fruit which is used chiefly for cooking and preserving. Examples of Damson-type plums are Shropshire and French Damson.

Japanese plums are generally not satisfactory in the Northeast, due to frequent loss of crops to poor pollination and spring-frost injury. Examples of Japanese plums are Methley, Shiro, Ozark Premier, Burbank and Elephant Heart

Fresh Plum Spice Cake

1 pound fresh plums

3 cups all-purpose (plain) flour

2 cups sugar

1 cup vegetable oil

3 eggs

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1 teaspoon almond extract

1/4 teaspoon salt

Preheat the oven to 350° F. Line a 9-inch springform pan with aluminum foil.

Pit and halve the plums and place them, cut sides up, in the bottom of the pan. Set aside.

In an electric mixer, blend the flour, sugar, and oil on low speed until the flour is evenly moistened. Add the eggs and blend thoroughly.

In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg, ginger, and cloves. Add the spice mixture to the batter in the mixer and blend well. Scrape the sides and bottom of the bowl. Add the vanilla and almond extracts and the salt and mix again.

Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Set aside to cool for 15 minutes before inverting onto a serving plate.

Serve the Plum Spice Cake warm with softly whipped cream.

Serves eight to ten.