Name: Sioux Plum Raisin Cake
Ingredients: 1 cup dark raisins, cherries, or currants; 1 cup boiling water; 16-oz can purple plums, drained and pitted; 1 cup toasted hazelnuts, chopped fine; 1/2 cup melted butter or corn oil; 4 cup sifted all-purpose flour; 3 teaspoon baking soda; 1 1/2 teaspoon salt; 1 1/2 teaspoon allspice; 1 teaspoon ground cloves; 1 cup honey; 1/2 cup maple syrup

Sioux Plum Raisin Cake

Ingredients

1 cup dark raisins, cherries, or currants
1 cup boiling water
16-oz can purple plums, drained and pitted
1 cup toasted hazelnuts, chopped fine
1/2 cup melted butter or corn oil
4 cups sifted all-purpose flour
3 teaspoons baking soda
1 1/2 teaspoon salt
1 1/2 teaspoon allspice
1 teaspoon ground cloves
1 cup honey
1/2 cup maple syrup

Instructions

Preheat oven to 350 F. Place raisins (or alternative) in small glass bowl and cover with 1 cup boiling water; soak for at least 30 minutes to plump them. Lightly oil 24 or more muffin cups. Mash plums in a large mixing bowl. Add all remaining ingredients to plums and mix well.Add soaked raisins and their liquid. Blend all together well. Carefully measure by tablespoonfuls, filling each cup 1/2 way full. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool for 10 minutes on wire rack, loosen sides, and turn out of muffin pan. Serve warm with honey or raspberry-plum butter.