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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.”
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup buttermilk
  • 3/4 cup chopped pitted dried plums (prunes)
  • 1/2 cup chopped walnuts
  • COCONUT TOPPING:
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 2 tablespoons buttermilk
  • 1/2 cup sweetened shredded coconut
  • 1/4 teaspoon vanilla extract

Directions

  • 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.

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