cup Dried Plum Purée (recipe follows) or prepared dried plum butter
cups all-purpose flour
teaspoon ground cinnamon
teaspoon baking powder
teaspoon baking soda
teaspoon ground nutmeg
teaspoon ground cloves
cup peeled and finely chopped apple (spooned, not packed, into cup)
Preheat oven to 375°F. Coat 8-1/2×4-1/2×2-3/4-inch loaf pan with vegetable cooking spray. In mixer bowl, beat sugars, egg whites and Dried Plum Purée until well blended. Mix in buttermilk until blended. In medium bowl, combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves; stir into sugar mixture just until blended. Stir in apple. Spoon batter into prepared pan. Bake in center of oven 45 to 50 minutes until pick inserted into center comes out clean. Cool in pan 5 minutes; remove from pan to wire rack. Cool completely before slicing.
Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in covered container in refrigerator for up to two months. Makes 1 cup.