Sugarplum Cake Recipe
Sugarplum Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large 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.
Originally published as Sugarplum Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p96

Nutritional Facts

1 piece: 416 calories, 22g fat (3g saturated fat), 53mg cholesterol, 257mg sodium, 51g carbohydrate (34g sugars, 1g fiber), 5g protein.

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large 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
  1. 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.
  2. 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.
Originally published as Sugarplum Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p96

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSugarplum Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ksmoore User ID: 3309128 75148
Reviewed Mar. 1, 2011

"I made this cake for a raffle at work. Everyone loved the cake. It was hit!"

Loading Image