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Buttermilk Plum Cake with Holiday Fruit

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Buttermilk Plum Cake with Holiday Fruit
Buttermilk Plum Cake with Holiday Fruit

Buttermilk Plum Cake

  By Beth Sogaard  , ,

December 16, 2017

This festively spiced, buttery and moist cake has been a family favorite for 3 generations.

  • Yields: 12 servings (1 bundt cake)


2 cups all purpose flour

2 cups sugar

2 tsp apple pie spice

2 tsp ground cinnamon

1/2 tsp plain salt

1 cup vegetable oil

4 large eggs

1 cup stewed prunes, pits and skins disgarded

1 cup pecans, chopped

1 cup buttermilk

2 tsp baking soda

1/4 lb butter

1 cup sugar

1/2 cup buttermilk

1 tsp baking soda


1Stir together the flour, 2 cups sugar, spices, salt, oil, eggs, prunes and pecans. Stir the 2 teaspoons baking soda into the 1 cup of buttermilk and then add to the cake batter. Pour batter into a greased tube pan with removable bottom or a bundt pan and bake at 300 degrees for 1 1/2 hours.

2Meanwhile, combine the butter and sugar in a small sauce pan. Stir the 1/2 teaspoon baking soda into the 1/2 cup buttermilk and add to the butter and sugar. Bring to a boil and boil for one minute.

3Remove cake from the oven and immediately pour glaze over the top. If using a bundt pan, let cake cool 10 minutes, then turn out onto a serving platter. Pour glaze over the top and sides of the cake.

You may also choose to decorate the cake with dried or candied fruit.


AUTHOR - Beth Sogaard

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