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Sugarplum Pudding Cake

 Sugarplum Pudding Cake
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.”
6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup King Arthur Unbleached 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

2 of 2

Sugarplum Pudding Cake (continued)

Directions (continued)

  • 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.