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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
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
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Reviewed on Mar. 01, 2011 by ksmoore
I made this cake for a raffle at work. Everyone loved the cake. It was hit!
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