Why You’ll Love This Plum Cake Recipe
You’ll love this plum cake recipe for its perfect blend of flavors and ease of preparation. It never fails to impress my friends and family when I serve it.
The rich aroma fills my kitchen as it bakes, drawing everyone in. I appreciate how simple the steps are—no complicated techniques here!
Plus, the combination of spices adds a warmth that’s simply irresistible. I can’t help but sneak a taste while it cools.
Once it’s frosted with that tangy lemon icing, it’s pure bliss. Trust me, this cake will quickly become a favorite in your home, just like it’s in mine!
Ingredients of Plum Cake
When it comes to whipping up a delightful plum cake, the first step is gathering all the ingredients. This is where the magic begins! Trust me, once you have everything ready, the process feels like a breeze.
Plus, the combination of flavors is just heavenly. You might find yourself daydreaming about the warm spices and sweet plum notes long before you even get the chance to taste it. So, let’s plunge into what you’ll need to make this scrumptious creation.
Here’s a handy list of ingredients:
- 2 1/3 cups self-rising flour
- 2 cups white sugar
- 1 cup cooking oil
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1 cup pecans, chopped
- 2 (128 ml) jars strained plum baby food
- 1 cup icing sugar
- Lemon juice, to thin (about 1 lemon)
Now that you have your ingredients lined up, let’s chat about a couple of considerations. First off, if you’re not a fan of pecans, feel free to swap them for walnuts or even leave them out entirely.
The cake will still turn out deliciously moist and fluffy. Also, you might be wondering about the baby food. It sounds a bit unconventional, right? But trust me, it’s a game-changer!
It adds natural sweetness and a lovely texture without the fuss of fresh plums. Plus, it’s an easy shortcut that saves time. So, gather those ingredients and get ready for a baking adventure that’ll fill your home with warmth and delightful scents.
How to Make Plum Cake
Alright, let’s plunge into the fun part: making that luscious plum cake. First things first, grab a big mixing bowl and toss in the 2 1/3 cups of self-rising flour. It’s like a fluffy cloud waiting to get mixed up.
Next, add in 2 cups of white sugar—oh, the sweet magic that’s about to happen. I can already smell the sweetness lingering in the air. Then, you’ll want to pour in 1 cup of cooking oil. Yes, it sounds like a lot, but don’t fret. It keeps the cake moist and tender, which is what we all want, right?
Now, crack open 3 eggs and throw those in, too. If you’ve ever had eggs slip through your fingers, you know the struggle is real. Just be careful, alright?
Here comes the fun part: add in the spices. Sprinkle in 1/2 teaspoon of cinnamon and 1/2 teaspoon of clove. The aroma will whisk you away to a cozy, fall day in no time.
Now, grab 1 cup of chopped pecans. If you’re feeling a bit nutty (pun intended), you can add a little more or even swap them for walnuts. Finally, open those 2 jars (128 ml each) of strained plum baby food and mix them into the bowl. Yes, baby food! It’s your secret weapon for sweetness and moisture.
Stir everything together until it’s well combined; you want a smooth batter that’s just begging to be baked.
Now, here’s the trick: pour that luscious batter into a well-greased tube or bundt pan—don’t skip the greasing part, or you might be wrestling with a stuck cake later.
Pop it into a preheated oven at 350F and let it bake for about an hour. The smell will be heavenly, but don’t be tempted to peek too soon. After an hour, do the toothpick test. If it comes out clean, you’re golden.
Let it cool in the pan for about 10 minutes, then run a knife around the edges to loosen it up. Ultimately, turn it out onto a plate, and behold your masterpiece.
For the icing, mix 1 cup of icing sugar with some lemon juice until it’s a pourable consistency—think thick syrup. Drizzle it over your cooled cake, and voilà! You’ve just created a plum cake that’s sure to impress.
Just remember, if it doesn’t turn out perfectly the first time, you’re not alone. I’ve had my fair share of kitchen disasters, but hey, at least we can laugh about it, right? Enjoy your baking adventure!
Plum Cake Substitutions & Variations
Exploring substitutions and variations can elevate your plum cake to new heights. For a unique twist, try using applesauce instead of oil for a healthier option.
If you’re out of pecans, walnuts or almonds work beautifully too! Experimenting with spices like nutmeg or ginger can add depth to the flavor.
You can even swap out the plum baby food for other pureed fruits like peach or pear. For a richer cake, consider adding chocolate chips or a splash of vanilla extract.
These simple tweaks can transform your cake into a delightful surprise, making it your own special creation. Enjoy baking!
What to Serve with Plum Cake
To enhance your plum cake experience, consider what to serve alongside it.
I love pairing it with a dollop of whipped cream or a scoop of vanilla ice cream; they balance the cake’s richness perfectly. A cup of warm tea or coffee also complements the flavors beautifully.
If you’re feeling adventurous, serve it with a light fruit compote or even a drizzle of caramel sauce for added indulgence. A sprinkle of chopped nuts on top can add a delightful crunch.
Whatever you choose, make sure it enhances the cake’s deliciousness and creates a memorable dessert moment. Enjoy!
Additional Tips & Notes
While baking your plum cake, it’s essential to pay attention to a few key details to guarantee the best results.
First, make sure your ingredients are at room temperature; this helps them blend more smoothly. Don’t skip the greasing step—using a well-greased pan guarantees easy removal.
When testing for doneness, a skewer should come out clean, but a few moist crumbs are okay. Let the cake cool in the pan before transferring it to a plate; this prevents breakage.
Finally, feel free to experiment with spices or nuts to customize the flavor to your liking. Enjoy your baking!