Ingredients:
2 cups + 2 T sugar
1 cup vegetable oil
4 T + 2 T softened butter
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 egg yolks
4 egg whites
1 T vanilla
¼ cup buttermilk
3 cups plums, pitted and chopped
2 tsp. chopped rosemary
1 cup pecans, coarsely chopped
Glaze:
½ cup brown sugar
2 T milk
Preheat oven to 350º.
Spray a 12 cup Bundt pan with cooking spray. Lightly dust with flour. Heat 2 T butter in a skillet over medium heat. Add plums and 2 T sugar and rosemary and simmer gently until plums are slightly softened. Stir in pecans. Set aside.
In a large bowl, cream the sugar, ½ cup oil, and butter until fluffy. Add dry ingredients and mix until blended. Add egg yolks, vanilla and buttermilk. Blend well. Whip egg whites until they hold a soft peak and fold in egg whites. Carefully stir in plums and pecans. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in center of cake comes out clean. While the cake is baking, heat the remaining ½ cup of oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside. When the cake is cool, add glaze.
