Sugarplum Pudding Cake

Name: Sugarplum Pudding Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
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 (prunes); 1/2 cup chopped walnuts; COCONUT TOPPING:; 2 tablespoons butter; 1/3 cup sugar; 2 tablespoons buttermilk; 1/2 cup sweetened shredded coconut; 1/4 teaspoon vanilla extract

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Total Time

Prep: 20 min. Bake: 30 min.

Makes

6 servings

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.”

Sugarplum Pudding Cake Recipe photo by Taste of Home

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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 (prunes)
1/2 cup chopped walnuts
COCONUT TOPPING:
2 tablespoons butter
1/3 cup sugar
2 tablespoons buttermilk
1/2 cup sweetened shredded 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 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.

Sugarplum Pudding Cake

Total Time

Makes

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