Sugarplum Pudding Cake Recipe

Sugarplum Pudding Cake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Here’s an old-fashioned classic that really says Christmas. “I’ve been told this recipe tastes like German chocolate cake,” notes Lois McAtee of Oceanside, California. “It was a winner in a recipe contest, too.”

[X]

Rate Sugarplum Pudding Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sugarplum Pudding Cake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
3/4 cup chopped pitted dried plums
1/2 cup chopped walnuts
COCONUT TOPPING:
2 tablespoons butter
1/3 cup sugar
2 tablespoons buttermilk
1/2 cup flaked coconut
1/4 teaspoon vanilla extract

Directions

In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon and nutmeg; add to creamed mixture alternately with buttermilk. Beat just until combined. Fold in plums and walnuts.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a small saucepan, melt butter; stir in sugar and buttermilk. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Stir in coconut and vanilla. Immediately spread topping over cake when removed from the oven. Serve warm. Yield: 6 servings.

Nutritional Facts 1 piece equals 450 calories, 21 g fat (10 g saturated fat), 68 mg cholesterol, 345 mg sodium, 60 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Sugarplum Pudding Cake in Cooking for 2 Winter 2008, p12