1 cup (2 sticks/8 oz/226g) butter or margarine, softened
2 cups granulated sugar
1 tsp. vanilla extract
3 cups all-purpose flour PLUS 2 extra tablespoons, for tossing with chopped plums
1 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
3/4 cup plain, lemon or orange flavored yogurt
2 tsp. grated lemon or orange zest
2 cups (about 3 - 4 medium to large size), diced Italian prune plums (chopped into 1/2-inch pieces)
1 cup chopped walnuts (optional)
2 tbsp. Grand Marnier liqueur or other orange flavored liqueur (optional)
Confectioners' sugar, for dusting tops of loaves (optional)
Cooking spray, for pans
1). Preheat oven to 350 degrees F (180 degrees C). With cooking spray, lightly spray two 9 x 5 x 2 1/2-inch loaf pans; line bottoms of pans with parchment paper. Lightly spray parchment paper also.
2). Wash and dry the plums; chop into 1/2-inch pieces. Place in a medium size bowl, and sprinkle the 2 extra tablespoons of flour over them. Toss together to coat. Set aside.
3). In a large bowl, cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition.
4). Sift together flour, salt, cream of tartar and baking soda.
5). Blend yogurt and orange zest (or lemon zest, if using); add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add diced plums and nuts; mix well, add orange liqueur (optional).
6). Divide batter between the 2 prepared loaf pans and bake at 350 degrees F (180 degrees C) for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.
7). Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.
When ready to serve, dust tops of loaves with confectioners' sugar, if desired.
Makes two (9 x 5-inch) loaves.
Photograph taken by Diana Baker Woodall© 2003
Date: September 6, 2003