Swirled Plum Pound Cake

I found some plum puree in my freezer and decided to make a new pound cake recipe with it.

This recipe is a large one. It makes 5 loaf pan size cakes. It makes it easier for me to have some in the freezer so I have something all ready for break or dessert on those busy days. Oh,silly me, I forgot every day is a busy day around here.

I hope you enjoy it.

12 medium Eggs

4 cups Evaporated Cane Juice

2 cups Buttermilk

1 cup Sour Cream

2 cubes Butter-melted

3 tsp (1TBSP) Vanilla Extract

3 cups All-Purpose Flour

1 1/4 cup Coconut Flour

3/8 tsp. Baking Soda

1 1/4 cups Plum Puree

Mix eggs, and evaporated cane juice together.

Add melted butter,buttermilk, sour cream, and vanilla extract, mix until all incorporated.

Next add both flours, and baking soda, mix together.

Pour into greased and floured loaf pans, filling only half way.

Pour 1/4 cup puree on each loaf and swirl in.

Bake at 350 degrees for 1 hour, check after 50 mins. with a toothpick and adjust time as needed depending on your oven. Do not over cook. When the toothpick comes out clean it's done.

This is a very moist and rich cake.

Hope you enjoy it.