Best 3 Sugar Plum Cake Recipes

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Indulge in the timeless tradition of Christmas baking with our delectable Sugar Plum Cake collection. This article presents a symphony of recipes, each a testament to the magic of the season. Discover the classic Sugar Plum Cake, a symphony of moist cake, vibrant fruit, and a touch of almond extract. For a unique twist, try the Orange-Scented Sugar Plum Cake, where citrus zest dances harmoniously with the flavors of sugar plums. Gluten-free bakers will delight in the Almond-Flour Sugar Plum Cake, a symphony of almond flour, coconut sugar, and the essence of sugar plums. Transport yourself to a winter wonderland with the enchanting Sugar Plum Cupcakes, topped with a fluffy white frosting and adorned with glistening sugar plums. And for those who love a touch of indulgence, the Sugar Plum Bundt Cake awaits, a masterpiece of rich, buttery cake swirled with sugar plum preserves and crowned with a glaze that sparkles like snow. Each recipe promises a bite of nostalgia, a taste of magic, and a celebration of the season's sweetest moments. Gather your ingredients, preheat your oven, and let the aroma of sugar plums fill your kitchen as you create these enchanting treats.

Here are our top 3 tried and tested recipes!

SUGAR PLUM CAKE



Sugar Plum Cake image

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

2 cups sugar
2 jars (6 ounces each) strained plum baby food
3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup chopped pecans
GLAZE:
1 cup plus 2 tablespoons confectioners' sugar
1 jar (4 ounces) strained plum-apple baby food
2 tablespoons milk

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.

CINNAMON-SUGAR PLUM CAKE



Cinnamon-Sugar Plum Cake image

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

1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 1/2 tablespoons sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges
1/4 teaspoon ground cinnamon

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.

PLUM COFFEE CAKE WITH BROWN SUGAR & CARDAMOM STREUSEL



Plum Coffee Cake with Brown Sugar & Cardamom Streusel image

If you like plums you'll love this. A great recipe from my Fine Cooking Magazine...enjoy!!!

Provided by Doreen Fish

Categories     Other Breakfast

Number Of Ingredients 17

1/2 c unbleached all-purpose flour (this is for the struesel)
1/4 c packed dark brown sugar
1/8 tsp salt
1 pinch ground cardamom
3 Tbsp unsalted butter, melted; more as needed
FOR THE CAKE
8 Tbsp cold unsalted butter, cut into small pieces; more softened for the pan
1 1/2 c unbleached all-purpose flour; more for the pan
2 large eggs
1/2 c granulated sugar
1/4 c packed dark or light brown sugar
1/4 c whole milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
3 firm-ripe medium plums, each pitted and quartered

Steps:

  • 1. # Make the streusel: # Put the flour, sugar, kosher salt, and cardamom in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won't clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.
  • 2. Make the cake: Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan. Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside. In a large mixing bowl, whisk the flour, baking powder, table salt, and cardamom until well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes. Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it's a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute. Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake. Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more. Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake lighter and more tender.
  • Gradually add the eggs, one at a time. This will help to prevent the batter from curdling.
  • Sift the flour before adding it to the batter. This will help to ensure that the cake is light and airy.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Sugar plum cake is a delicious and festive holiday treat. It is a great way to use up leftover sugar plums, and it is sure to be a hit with your family and friends. With a little planning and effort, you can make a beautiful and delicious sugar plum cake that will be the star of your holiday table.

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