June knew that her boys would be hungry every day when they arrived home from school, so she was always sure to have an assortment of freshly baked breads and cookies at the ready...

MARCH'S FEATURED RECIPE: Bridge Ladies Fresh Plum Cake
June and her Bridge Ladies decided that they would put together a cookbook to sell as a fund raising project for the Hospital Auxillary, all five contributing their most healthy dessert
recipes...

BRIDGE LADIES FRESH PLUM CAKE

Preheat Oven: 375 degrees
Ingredients:
2 cups fresh tart plum halves
1/3 cup sugar
1/2 cup (8 TBSP) butter
2 tsp. fresh lemon juice

1 cup sugar
2 eggs
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 TBSP. sugar mixed with 1 tsp. cinnamon

Preparation:
Peel, pit and halve the plums. Arrange the halved fruit in the bottom of a greased baking pan (7" x 11" or 9" square). Sprinkle with the 1/3 cup sugar.
In a bowl, cream together thoroughly the butter, lemon juice and 1 cup sugar. Add eggs, one at a time, beating well after each is added. Sift flour, measure and sift into the bowl with baking powder, salt and 1/2 teaspoon cinnamon. Stir until well blended. Spoon batter over the plums. Sprinkle with top with sugar and cinnamon mixture.
Bake in a preheated 375 degree oven for about 45 minutes or until the cake pulls away from sides of the pan. Serve warm or cool, topped with sour cream or whipped cream.
6-9 Servings