Plum Pudding Cake Mix Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
• Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
• Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

Steps:

• Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.
• Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)
• In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.
• Unmold pudding; cut into slices. Serve warm with sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
• Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.

Steps:

• * "Place decorated plastic bags of mix and brown sugar in a 12-cup fluted tube pan, along with a recipe card containing the baking directions. Add a pretty hot mitt or wire cooling rack to complete the baking kit. Give a container of Sour Cream Sauce or include the recipe." Dry Mix In a large bowl, combine all dry mix ingredients and mix well. Package in a reclosable plastic bag. Package brown sugar in a second bag.Baking DirectionsPreheat oven to 325°. Generously grease and flour a 12-cup fluted tube pan or 10-inch tube pan.In a large mixer bowl at medium speed, beat brown sugar with 1/2 cup softened butter until well blended. Beat in 2 eggs. Alternately beat in dry cake mix with 1 1/2 cups water until well blended. Spoon batter into prepared pan.Bake 1 hour or until a wooden pick comes out clean. Cool 15 minutes. Remove cake from pan and serve warm with Sour Cream Sauce. Wrap any leftovers in foil. Store at room temperature.HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, bake 60 to 70 minutes.Sour Cream SauceCombine all ingredients in a small bowl and mix well. Store in the refrigerator, but serve at room temperature. Makes about 1 1/4 cups.