Best 3 Sugarplum Cake Recipes
**Delightful Sugarplum Cake: A Journey Through Sweetness and Nostalgia**
Indulge in the enchanting world of sugarplum cakes, where delicate flavors and festive cheer collide. Embark on a culinary adventure with our curated collection of recipes that capture the essence of this timeless holiday treat. From classic sugarplum cake studded with candied fruits and warm spices to modern interpretations infused with unique flavors and textures, our recipes offer a symphony of taste experiences. Bake your way through a selection of bundt cakes, loaf cakes, and cupcakes, each adorned with the signature sugarplum frosting that adds a touch of whimsy and elegance. These delightful creations are perfect for festive gatherings, holiday celebrations, or simply as a sweet indulgence to brighten your day.
**Recipes Included:**
1. **Classic Sugarplum Cake:** Experience the timeless tradition of sugarplum cake with this classic recipe. A moist and tender crumb studded with candied cherries, orange peel, and toasted pecans complements the rich, buttery flavor of the cake. Topped with a fluffy sugarplum frosting, this cake is a nostalgic treat that evokes memories of holidays past.
2. **Spiced Sugarplum Bundt Cake:** Embrace the warmth of the holiday season with this spiced sugarplum bundt cake. A blend of cinnamon, nutmeg, and ginger infuses the cake with a cozy aroma, while the sugarplum frosting is elevated with a hint of vanilla and almond extract. The intricate bundt pan design adds an elegant touch to this festive creation.
3. **Lemon Sugarplum Loaf Cake:** Refreshing and zesty, this lemon sugarplum loaf cake is a delightful twist on the classic recipe. Bright lemon zest and juice infuse the cake batter, creating a burst of citrusy flavor that pairs perfectly with the sweetness of the sugarplums. A tangy lemon glaze adds a glossy finish, making this cake a perfect balance of sweet and tart.
4. **Chocolate Sugarplum Cupcakes:** Indulge in individual-sized treats with these chocolate sugarplum cupcakes. Decadent chocolate cake batter is filled with chopped sugarplums, resulting in a moist and flavorful cupcake. Topped with a creamy sugarplum frosting and a sprinkling of chopped sugarplums, these cupcakes are sure to be a hit at any gathering.
5. **Sugarplum Cake with Almond Frangipane Filling:** Elevate your sugarplum cake experience with this recipe that incorporates a layer of almond frangipane filling. Sweet almond paste, butter, and eggs create a rich and creamy filling that complements the sugarplum cake perfectly. Topped with a delicate sugarplum frosting, this cake is a symphony of flavors and textures that will impress even the most discerning palate.
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 GINGERBREAD CAKE
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets - hot candied ginger and sugared, dried plums (a.k.a. prunes) - that her grandmothers offered her as a child. Ms. Ko's cake uses oil, not butter, which gives the crumb a fluffy, moist texture. The liquid base of rehydrated prunes brings sweetness along with depth of flavor.
Provided by Tejal Rao
Categories cakes, dessert
Time 30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Put the prunes along with 1 1/2 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer until the fruit is very soft and starting to break down, about 5 minutes. Remove from heat, and stir in molasses and baking soda, then set aside.
- Position a rack in the center of the oven, and heat to 350 degrees. Generously butter or spray, then flour a 12-cup, or 10-inch Bundt pan, and place it on a baking sheet.
- In a small bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-speed until very thick and pale. With the machine running, add the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl, then set speed to low and add the molasses mixture. Beat until just incorporated, then scrape down the sides of the bowl again. Gradually add the flour mixture, mixing only until all traces of flour disappear. Transfer batter to the prepared Bundt pan.
- Bake for 50-60 minutes, or until a skewer inserted into the domed part of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and cool completely to room temperature.
- Dust the cocoa powder over the cake, using a fine-mesh sieve or tea strainer, then transfer to a serving plate.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 160 milligrams, Sugar 28 grams, TransFat 0 grams
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 :
Tips:
- To ensure the cake is evenly cooked, make sure the oven is preheated to the correct temperature before baking.
- To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
- To achieve a moist and fluffy cake, do not overmix the batter. Mix just until all the ingredients are combined.
- For a more intense sugarplum flavor, use a combination of red and white sugarplums in the cake batter.
- Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
- For a smooth and even frosting, beat the butter and cream cheese until light and fluffy before adding the powdered sugar.
- If the frosting is too thick, add a tablespoon or two of milk until it reaches the desired consistency.
- Use a piping bag or zip-top bag fitted with a star tip to create decorative swirls on top of the cake.
- Top the cake with additional sugarplums, sprinkles, or chopped nuts for added color and texture.
Conclusion:
With its vibrant pink color, sweet and tangy flavor, and fluffy texture, this sugarplum cake is sure to be a hit at any holiday gathering. Follow the tips above to ensure your cake turns out perfect every time. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will impress your friends and family alike. So why not give it a try this holiday season? You won't be disappointed!
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