Sugarplum Cake Recipe

Sugarplum Cake Recipe photo by Taste of Home

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Family and friends are surprised to hear this simple cake gets it moist flavor from a jar of baby food. It's a nice, light dessert. —Denita DeValcourt, Lawrenceburg, Tennessee

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Sugarplum Cake Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 12 Servings

15 35 50

Ingredients

2 cups sugar
1 cup vegetable oil
3 eggs
2 cups self-rising flour
3 teaspoons ground cinnamon
1 jar (6 ounces) plums with apples baby food
1/2 cup chopped walnuts
Confectioners' sugar, optional

Directions

In a large bowl, combine sugar and oil. Beat in eggs, one at a time, until well blended. Combine flour and cinnamon; add to egg mixture. Beat in baby food; stir in nuts. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12 servings.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 piece) equals 416 calories, 22 g fat (3 g saturated fat), 53 mg cholesterol, 257 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Sugarplum Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p96