This eggless spice cake is a perfect way to use old home-canned fruit. If you don’t have any old fruit, look for canned plums so you don’t have to miss out on this moist spiced cake. Bake it in a 9×13 pan or 2 loaf pans which makes it easy to share or freeze.
FRUIT SPICE CAKE (Pantry Cooking with Home Preserved Food)
4 cups flour
2 cups sugar
1-1/4 teaspoon salt
3 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ground cloves
4 teaspoons baking soda
1 quart jar of old, dark fruit such as peaches, pears, plums, cherries, pits removed (or 1 can [30 ounces] of whole plums, pits removed)
1 cup oil
1/2 cup chopped walnuts
Stir together flour, sugar, salt, cinnamon, nutmeg, cloves, and baking soda. Pour fruit and its liquid into a blender and blend until smooth. Add water to equal 4 cups. Pour oil and pureed fruit into the flour mixture and stir until smooth. Pour into a greased and floured 9 x 13 baking pan. Sprinkle walnuts over the top. Bake at 375o for 40 minutes.
LOAF CAKE: Bake in 2 greased and floured bread pans for 45 minutes or until cake tests done. Let cool in the pans for 10 minutes. Remove from pans and cool on racks.
