Sugarplum Cake
Celebrate the magic of the holidays with this enchanting Sugarplum Cake, a dessert that combines festive spices, tender dried fruits, and a hint of almond essence for a rich, flavorful treat. Featuring a medley of chopped dried plums, apricots, and cherries, as well as crunchy toasted almonds, this moist cake is perfectly spiced with cinnamon, nutmeg, and cloves, creating a warm and aromatic bite. Buttermilk ensures a soft and tender crumb, while a delicate dusting of confectioners' sugar adds a touch of whimsy. Ideal for holiday gatherings or as a charming centerpiece for any special occasion, this easy-to-bake cake will transport your taste buds to a winter wonderland. Serve it at your next get-together and watch it become an instant seasonal favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 units eggs, large
- 1 teaspoons pure almond extract
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup dried plums (prunes), chopped
- 0.5 cups dried apricots, chopped
- 0.5 cups dried cherries
- 0.5 cups sliced almonds, toasted
- 2 tablespoons confectioners' sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped dried plums, apricots, cherries, and toasted almonds until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once the cake has cooled, dust the top with confectioners' sugar.
Slice and serve. Enjoy your festive Sugarplum Cake!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 41.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
