1 1/2 to 2 pounds Italian plums (about 4 cups)
1 1/2 tsp. cinnamon
1 1/2 cups sugar
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
1 tsp. vanilla
3 cups unsifted flour, plus flour for pan
3 tsp. baking powder
1/2 tsp. salt
non-stick cooking spray, for pan
confectioners' sugar

Preheat oven to 350°F.

Halve the plums, removing pits. Place in a large bowl and sprinkle with the cinnamon and 1/4 cup of the sugar.

Beat eggs, and gradually add the remaining sugar, oil, orange juice and vanilla.

In a separate bowl, sift together flour, baking powder and salt. Combine with the egg mixture.

Grease Bundt pan and dust with flour.

Pour 1/3 of the batter into the pan. Layer with 1/3 of the plums. Repeat for 2 more layers, ending with plums on top.

Bake for 1 hour and 20 minutes, or until golden on top and a toothpick comes out clean. Let sit for 15 minutes.

When cool enough to handle, run a knife around the cake to loosen. Unmold on a plate. Sprinkle with confectioners' sugar and serve.

Yield: 12 servings