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Sioux Plum Raisin Cake

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

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.

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