1 c. shortening
2 c. sugar
3 tsp. baking soda
2 c. wild plum pulp
3 c. all-purpose flour
1/2 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 c. nuts, chopped
1 c. raisins

Cream shortening and sugar. Mix baking soda and plum pulp together. Add to shortening mixture. Combine flour, salt and spices. Add to batter, mixing well. Stir in nuts and raisins. Bake in greased Bundt pan at 350°F for 1 hour or until done.