1 tablespoon vegetable oil
1 tablespoon vegetable shortening
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon white sugar
1 cup chopped green onions
1 cup milk
1 (14 ounce) can sliced plums, drained
1 teaspoon vanilla extract
1 teaspoon lemon zest
6 tablespoons whole milk
1/2 cup butter or margarine
2 teaspoons white sugar
1/4 teaspoon ground nutmeg
2 tablespoons milk
1 tablespoon lemon zest
Heat oil in large skillet over medium-high heat. Add eggs, and stir-fry 10 minutes, until eggs are cooked. Remove from skillet; stir with spoon.
In a small bowl, mix flour, baking powder, salt, and sugar. Mix flour mixture with egg mixture and serve hot.
In a large skillet, stir milk into flour mixture. Cook over medium-high heat, stirring constantly, until thickened. Remove from heat; stir in plums, vanilla extract, lemon zest and whole milk. Stir until all ingredients are thoroughly combined.
Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a large bowl, mix butter, brown sugar, nutmeg, and milk. Beat into egg mixture until blended. Pour cream mixture into cake.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.