Cake/ Dessert

Sugar Plum Cake Visions of sugar plums dancing in my head over this cake. Our two weeks in France went by so fast. And I was right about all the pastries we ate. There are a couple of things we had while there that I want to try and recreate. Like the cream puffs that the little bakeries in the town we stayed in made. They had a chunky sugar (sucre pearl) sprinkled on top with powdered sugar on top of that.We had those several times in Provence. I loved the large sugar palmiers that we bought each morning for breakfast, and the Macarons that we had from Laduree were wonderful.

Before leaving on our trip I made this Sugar Plum Cake for a group of friends one night. I didn’t want to tell them that it was made from prunes because I was afraid that the cake would be shunned. So I simply said it was a sugar plum cake made with plums. Everyone enjoyed the cake and I finally fessed up to the fact that it was indeed made from prunes. Maybe most people don’t like prunes but I love them. Can’t stand the juice because it looks and taste like it is made for someone 90 years old with a problem. I do love having the individually wrapped prunes on hand for snacks. This is a recipe my sister gave me and another one of her recipes she has been trying to get me try for quite some time. So, I decided one day to make it and I was very happy with the results.

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Sugar Plum Cake


  • 2 c. sugar
  • 1 c. vegetable oil
  • 3 eggs
  • 2 c. all-purpose flour
  • 1 tsp. cinnamon
  • scant tsp. nutmeg
  • scant tsp. cloves
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 1 c.pecans chopped
  • small package prunes


  1. Put the package of prunes in about 1 cup of water and slowly cook about 20 minutes until the prunes have softened to a kind of mush. Drain any extra water and mash the prunes. Measure out one cup of the cooked prunes to use in this recipe; refrigerate or freeze remainder.
  2. Beat sugar and oil and eggs in electric mixture until fluffy, about 5-7 minutes. Add in the mashed prunes. Mix dry ingredients together and add alternately with the buttermilk, in thirds. Fold in the nuts.
  3. Grease and flour a bundt pan. I would not use cooking spray for this step. Pour batter into greased and floured pan and bake at 325° for one hour. (My cake took about 1 hour 20 minutes. Use cake tester or toothpick to test for doneness.) Remove from oven when done and let rest in pan for 10 minutes before turning out. Drizzle with icing.
  4. Icing:
  5. 1 stick butter
  6. 1 c. sugar
  7. 1/2 c. buttermilk
  8. 1/2 tsp. baking soda
  9. Bring ingredients to a boil. Cool slightly and punch holes in cake and pour icing over cake. Let cool.
  10. Serve with whipped cream on side or just by itself with a cup of tea or coffee.

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  • Reply
    Rusty Spur
    April 26, 2012 at 6:00 am Hands down — Sock-It-To-Me, but I also have a chocolate bundt from “Cooks” and a carrot cake that “Consumer Reports” had back in the 70s to test food processors. Both these are great, too.

  • Reply
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    October 19, 2019 at 8:23 am […] FROM THE PAST: If you haven’t already tried this Sugar Plum Cake  you need to make it for the Christmas holidays. It’s the best and I’m sure your […]