Plum Nelly Cake
Plum Nelly Cake is a moist, flavorful dessert combining the sweetness of plum baby food with warm spices like cinnamon and allspice. Nutty and tender, it's perfect for a cozy gathering or a special treat, offering a delightful blend of fruitiness and spice in every bite.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a mixing bowl, beat the eggs and sugar until well combined.
- Add the plum baby food, cinnamon, and allspice to the mixture, stirring until smooth.
- Pour in the Wesson oil and mix thoroughly.
- Gradually add the self-rising flour, folding gently until just combined.
- Fold in the nuts.
- Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before removing from the pan.
- Glaze with powdered sugar mixed with milk before serving.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. You can substitute the plum baby food with homemade plum puree or even applesauce for a different flavor. If you want to add a twist, try incorporating a teaspoon of vanilla extract or using almond oil instead of Wesson oil.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. Consider serving it with a side of fresh fruit to balance the sweetness, making it a lovely addition to brunch or dessert tables.
Storage & Reheating
Store any leftover Plum Nelly Cake in an airtight container at room temperature for up to three days. To keep it fresh for longer, you can refrigerate it for up to a week. For reheating, gently microwave individual slices for about 10-15 seconds or warm in an oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plum Nelly Cake contains roughly 579 calories, with 11g protein, 103g carbohydrates, and 18g fat. It is an excellent source of iron (22% of the Daily Value), calcium (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 teaspoon of baking powder and a pinch of salt to mimic the self-rising effect. This will help your cake rise properly, ensuring a light and fluffy texture.
What can I use instead of nuts?
If you have nut allergies or prefer not to use nuts, you can omit them entirely or replace them with seeds like pumpkin or sunflower seeds. Dried fruits, such as raisins or chopped dates, can also add a nice texture and sweetness to the cake.
Can I freeze the cake?
Absolutely! To freeze the Plum Nelly Cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).