Ingredients

1 C. butter (2 sticks); unsalted
3/4 C. granulated sugar
3/4 C. dark brown sugar; firmly packed
2 large eggs
1 tsp. vanilla extract
2 1/2 C. all-purpose flour; high altitude; add 2 Tbsp.
2 tsp. baking powder; high altitude subtract 1/2 tsp.
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
16 ounce can purple plums packed in syrup, well-drained, syrup reserved and plums
chopped
Confectioners sugar

Cooking Instructions

Preheat oven to 400 degrees. In a large mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla. Sift the flour, baking powder, baking soda, salt, and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 C. reserved syrup, beginning and ending with dry ingredients. Stir in the plums. Pour the batter into a buttered 9-by-13-inch pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Turn the cake out onto a rack and allow it to cool, then dust with confectioners’ sugar

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)