Plum Nut Pound Cake
A moist and flavorful pound cake infused with plums, warm spices, and crunchy pecans, perfect for teatime or special occasions, appealing to fruit and nut lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine self-rising flour, cinnamon, and cloves.
- Add eggs, vegetable oil, sugar, vanilla, plum baby food, and chopped pecans to the dry ingredients.
- Mix all ingredients together until well blended.
- Pour the batter into a greased 9 x 9-inch baking pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg along with the cinnamon and cloves. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 teaspoon of baking powder and a pinch of salt. Ensure to mix the dry ingredients thoroughly before combining with wet ingredients for a consistent batter.
Serving Suggestions
Serve slices of Plum Nut Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Asparagus And Tomato Slices for a light meal or can be enjoyed alongside a cup of tea. For an added touch, drizzle with Thick Hot Fudge Sauce for a decadent dessert experience.
Storage & Reheating
Store any leftover Plum Nut Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Plum Nut Pound Cake contains roughly 544 calories, with 7g protein, 79g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (28% of the Daily Value), and calcium (25% of the Daily Value), and a good source of protein and vitamin A. It also contributes 12g 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 fresh plums instead of plum baby food?
Yes, you can use pureed fresh plums instead of plum baby food. Simply blend ripe plums until smooth and measure out the equivalent of one large jar. Keep in mind that fresh plums may alter the moisture content slightly, so adjust other liquid ingredients as needed.
Can I make this cake in advance?
Absolutely! Plum Nut Pound Cake can be made a day in advance. Just be sure to store it properly in an airtight container to maintain its freshness. If you make it ahead of time, it might even taste better as the flavors meld together overnight.
Is this cake suitable for freezing?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, simply place it in the refrigerator overnight or allow it to sit at room temperature for a few hours 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).