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Recipe Name: Plum Breakfast Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Fruits Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 16

Dorothy Cross TMPJ72B
1 Teaspoon(s) Dry yeast
1 Tablespoon(s) Warm Water
3 Cup(s) Flour
3/4 Cup(s) Sugar
1 1/2 Tablespoon(s) Baking Powder
3/4 Teaspoon(s) Salt
1 1/4 Cup(s) Nonfat milk
6 Tablespoon(s) Melted butter
2 Teaspoon(s) Vanilla
6 Plums, pitted cut into
thin wedges
1/2 Teaspoon(s) Ground cardamom
Dissolve yeast in water. Set aside. Combine flour, 1/2 cup sugar,
bakingpowder and salt. Stir in milk, 5 tablespoons melted butter,
vanilla andyeast mixture. Pat dough into 11x12-inch rectangle on
lightly butteredbaking sheet. Arrange plum wedges slightly overlapping
to cover top ofdough. Brush plums with remaining 1 tablespoon melted
butter. Combine1/4 sugar and cardamom. Sprinkle evenly over top of
cake. Bake at 375degrees 30 to 40 minutes, or until center tests done.
Cool to warm andserve. Makes 16 servings.Each serving contains about:
176 calories, 5 grams fat, 285 mg sodium,12 mg cholesterol.COMMENTS: A
fresh plum cake warm from the oven, a pot of freshly brewedhot
coffee...these are the makings of a great low-fat breakfast. Thebase
for the cake is a biscuit dough with yeast added for lightness.Nonfat
milk is stirred into the flour mixture along with some butter forflavor
and tenderness.Source: L.A. Times NewspaperReformatted for Meal Master
by: CYGNUS, HCPM52C & CMINEAHPosted to MM-Recipes Digest V4 #2 by Stu
<> on Apr2, 1998

Nutrition (calculated from recipe ingredients)
Calories: 173
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 11.8mg
Sodium: 255.5mg
Potassium: 73.5mg
Carbohydrates: 29.7g
Fiber: <1g
Sugar: 11.3g
Protein: 3.3g

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