Best 5 Sugarplum Pudding Cake Recipes

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Indulge in the delectable flavors of Sugarplum Pudding Cake, a delightful treat that combines the best of both worlds – the comforting warmth of a pudding and the satisfying texture of a cake. This classic dessert is elevated with the addition of dried fruits, nuts, and aromatic spices, resulting in a symphony of flavors that will tantalize your taste buds.

Our curated collection of Sugarplum Pudding Cake recipes offers a variety of options to suit every preference. From traditional takes that evoke nostalgic memories to modern interpretations with unique twists, these recipes cater to every baker's skill level. Whether you prefer a simple, straightforward recipe or one that allows you to showcase your culinary creativity, we have you covered.

Embark on a culinary journey with our classic Sugarplum Pudding Cake recipe, a timeless treat that epitomizes the spirit of the holidays. Packed with plump raisins, succulent currants, and fragrant mixed spice, this cake is sure to be a hit at any gathering. For those seeking a more elaborate dessert, our recipe for Sugarplum Pudding Cake with Brandy Sauce takes this classic to new heights. The velvety smooth brandy sauce adds an extra layer of richness and sophistication that will leave your guests craving more.

For those with dietary restrictions or simply seeking a lighter option, our Gluten-Free Sugarplum Pudding Cake recipe is a delightful alternative. This recipe uses almond flour and coconut flour to create a moist and flavorful cake that is sure to satisfy. And for those who love the combination of chocolate and fruitcake, our Chocolate-Dipped Sugarplum Pudding Cake is an absolute must-try. The decadent chocolate coating adds a touch of indulgence to this already delightful treat.

No matter which recipe you choose, you're sure to create a Sugarplum Pudding Cake that will be the star of your holiday table. So gather your ingredients, preheat your oven, and let's embark on this delicious journey together!

Let's cook with our recipes!

SUGARPLUM CAKE



Sugarplum Cake image

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

2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups self-rising flour
3 teaspoons ground cinnamon
1 jar (6 ounces) plums with apples baby food
1/2 cup chopped walnuts
Confectioners' sugar, optional

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.

SUGARPLUMS



Sugarplums image

Provided by Alton Brown

Categories     dessert

Time 13h45m

Yield approximately 80 (1/4 ounce) balls

Number Of Ingredients 12

6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar

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.

GLAZED PLUM BUNDT CAKE



Glazed Plum Bundt Cake image

Make and share this Glazed Plum Bundt Cake recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 15

2 cups sugar
1 cup vegetable oil (canola is recommended)
4 tablespoons unsalted butter, softened
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 egg yolks
4 egg whites
1 tablespoon vanilla
1/4 cup buttermilk
3 cups plums, pitted and chopped
1 cup walnuts, coarsely chopped
1/2 cup brown sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
  • In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
  • Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
  • Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
  • While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
  • Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!

Nutrition Facts : Calories 288.1, Fat 14.8, SaturatedFat 2.9, Cholesterol 21.1, Sodium 164.9, Carbohydrate 36.6, Fiber 1.1, Sugar 23.5, Protein 3.5

SUGAR PLUM PUDDING



Sugar Plum Pudding image

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

1 1/2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
1/2 cup buttermilk
1 cup cooked prune, , mashed (, no pits)
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup chopped nuts (optional)
3 eggs
1/2-1 cup margarine
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk, with baking soda added

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.

TINY TIM'S PLUM PUDDING



Tiny Tim's Plum Pudding image

In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1/2 cup butter, softened
3/4 cup packed brown sugar
3 large eggs, room temperature
3/4 cup dry bread crumbs
1/2 cup all-purpose flour
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 cans (15 ounces each) plums, drained, pitted and chopped
1-3/4 cups chopped dates
1 cup golden raisins
1 cup shredded carrots
1/2 cup dried currants
HARD SAUCE:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup dark rum or orange juice

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.

Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

  • Soak the dried fruits and nuts in brandy or rum overnight or for at least 8 hours. This will plump them up and give them a rich flavor.
  • Use a heavy saucepan to make the caramel sauce. This will help prevent the sugar from burning.
  • Be careful not to overcook the caramel sauce. It should be a deep amber color.
  • Pour the caramel sauce over the prepared cake batter and swirl it gently with a knife or toothpick.
  • Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before serving.
  • Serve the cake with whipped cream or ice cream.

Conclusion:

Sugarplum pudding cake is a delicious and festive dessert that is perfect for any occasion. With its rich flavors and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this sugarplum pudding cake a try.

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