1/2 cup butter
2 eggs
3 cups white sugar
2 tablespoons finely chopped lemon zest
1 teaspoon vanilla extract
1 cup vegetable oil
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart baking dish.
In a large bowl, cream together the 1/2 cup butter, 2 eggs and sugar until smooth. Beat in the lemon zest and vanilla extract. Stir in oil, flour, baking powder, baking soda and salt.
Pour mixture into the baking dish. Bake at 350 degrees F (175 degrees C) for 50 minutes.
I have made Plum Pudding before and always made it the first time with egg whites instead of egg yams. It turned out great and my parents always make it first time. I liked how easy it was to make it. My husband liked it more for a change, he sprinkled some cinnamon on top before firing up the oven and went to town. He got me to add more flour to keep it from falling apart, he added cocoa powder to give it more color, and he stirred it up while I was piping hot from the oven. Yummy!
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