SUGARPLUM CAKE
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- 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 in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 416 calories, Fat 22g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
SUGARPLUM CAKE
This was in last Sunday's paper and I made it to bring in to work today. Several of my coworkers enthused over it and requested the recipe. The recipe called for one cup of chopped nuts, but I left them out.
Provided by wife2abadge
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar and oil; mix in eggs.
- Sift flour, spices, baking soda, and salt into a separate bowl, then add to sugar mixture, alternating with buttermilk, and ending with the flour mixture.
- Add nuts (if using) and baby food and mix well.
- Pour into a bundt pan that has been greased and floured and bake at 325 degrees for one hour (or until cake tester comes out clean).
- Let rest on cooling rack 20 minutes.
- Turn out to cool completely.
- Combine icing ingredients and drizzle over top.
Nutrition Facts : Calories 538.5, Fat 24, SaturatedFat 2.3, Cholesterol 64.4, Sodium 292.1, Carbohydrate 77.8, Fiber 1.4, Sugar 56.3, Protein 5.4
SUGAR PLUM CAKE
My Southern grandmothers taught me to cook when I was a boy. As I grew older, I specialized in cakes, pies and pastries. I bake several of these cakes each Christmas to give as gifts.-Mark Brown, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.
Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 156mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SUGARPLUMS
Provided by Alton Brown
Categories dessert
Time 13h45m
Yield approximately 80 (1/4 ounce) balls
Number Of Ingredients 12
Steps:
- Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
SUGAR PLUM CAKE POPS
Steps:
- In a large pot over medium-low heat, melt the butter. Add the marshmallows, stirring to coat with the butter. Continue to stir and cook until the marshmallows have completely melted. Remove from the heat and stir in the rice cereal and lemon zest. Mix until the cereal is completely coated.
- Using a scant 1/4 cup measure, roll the rice and marshmallow mixture into golf ball-size balls. Be sure to compress the cereal mixture tightly. Skewer a lollipop stick through the center of the ball. Repeat with remaining mixture and sticks.
- Melt the chocolate over a double boiler. Dip each cake pop into the melted chocolate. Remove and allow any excess to drip off, spinning slightly, to coat completely. Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so that the chocolate can set up slightly. Let sit 5 minutes. Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and place in the refrigerator to set up completely, or allow to set for several hours at room temperature.
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
SUGARPLUM FILLING FOR COFFEE CAKE
Something magic happens to a filling of whipped egg whites, sugar, dates and orange when it's baked inside a yeast coffeecake. It's even better when it leaks out and makes a candylike crust on the baking sheet. I bet you could use refrigerated bread dough or crescent roll dough rather than make your own.
Provided by fluffernutter
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg whites with salt and cream of tartar until soft peaks form, beating in sugar gradually.
- Stir in orange zest, dates and walnuts.
- Roll out coffeecake yeast dough to a long oblong.
- Spread with butter all over.
- Spread with filling mixture.
- Roll up into a scroll to enclose filling. Bring ends together and pinch to seal.
- Bake as cake directions indicate.
Nutrition Facts : Calories 83.2, Fat 4.3, SaturatedFat 0.4, Sodium 22.4, Carbohydrate 10.9, Fiber 1.2, Sugar 8.9, Protein 1.8
CINNAMON-SUGAR PLUM CAKE
Provided by Susan Haskell
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Boston Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.
- Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
SUGAR PLUM CAKE
A tasty dessert for the holidays or just anytime. Received recipe from a friend and posting for safe-keeping. Hint: Thoroughly mix just the flour and plums together until well-coated, then add remaining cake ingredients. This will keep the plums from all becoming settled at the bottom of the cake.
Provided by Sassy in da South
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Grease and flour bundt or 9×13 cake pan. Preheat oven to 350 degrees.
- Combine all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined.
- Pour into prepared cake pan and bake for one hour.
- Just before cake is done, place all sauce ingredients into a saucepan. Bring to a boil, stirring constantly, and continue boiling gently until sauce is thickened, about two minutes.
- Remove done cake from oven and poke holes all over top with a fork.
- Pour hot sauce over hot cake. Allow to sit in pan until sauce is absorbed.
Nutrition Facts : Calories 669.3, Fat 36.4, SaturatedFat 5.5, Cholesterol 54.1, Sodium 508.1, Carbohydrate 81.6, Fiber 3.4, Sugar 58, Protein 8.1
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."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts :
SUGAR PLUM PUDDING
Many years ago,while serving in the Air Force, I received this recipe from a friend's mother, that lived in Tennessee, to prepare for Christmas dinner. Those of us not going home for the holidays spent them together as a group. It was a great time for all, sort of home away from home. I wish I had her name on this recipe as she deserves the credit. It is a wonderful recipe and I s
Provided by Brenda
Categories Dessert
Time 1h10m
Yield 1 13x9 pan, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients with nuts, set aside.
- Beat eggs.
- Stir sugar, oil, and vanilla into beaten eggs.
- Stir in half of flour mixture until well blended.
- Add buttermilk, blend well.
- Add rest of flour mixture, mix well.
- Blend in prunes.
- Pour into greased pan (s).
- Bake 50-60 minutes.
- When done remove cake from oven.
- Put all topping ingredients into small saucepan heat on medium and bring to a boil.
- Pour 1/2 of mixture over top of cake.
- Pull cake away from sides of pan with a spatula or knife to allow liquid to soak in and around cake.
- Pour the rest of topping mixture over cake.
- Let soak overnight in refrigerator.
- Freezes well.
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