Sugarplum Pudding Cake Recipe

Sugarplum Pudding Cake Recipe
Sugarplum Pudding Cake Recipe photo by Taste of Home
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Sugarplum Pudding Cake Recipe

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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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Nutritional Facts

1 piece: 450 calories, 21g fat (10g saturated fat), 68mg cholesterol, 345mg sodium, 60g carbohydrate (38g sugars, 2g fiber), 7g protein.

  • 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 sweetened shredded coconut
  • 1/4 teaspoon vanilla extract
  1. 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.
  2. Transfer to a 9x5-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.
  3. 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.
Originally published as Sugarplum Pudding Cake in Cooking for 2 Winter 2008, p12

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