Plum Pound Cake
A moist and flavorful plum pound cake featuring cinnamon and nuts, perfect for teatime or dessert, with a tender crumb and rich fruity taste.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Mix sugar, self-rising flour, eggs, plum baby food, vegetable oil, and cinnamon until well combined.
- Pour the batter into a stem cake pan.
- Bake for 50 minutes at 350°F or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter version, you can substitute half of the vegetable oil with applesauce. If you don't have self-rising flour, use all-purpose flour and add 1 teaspoon baking powder and 1/2 teaspoon salt per cup. To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. This cake is also great with chopped fresh plums if you want a more natural sweetness.
Serving Suggestions
Slice the Plum Pound Cake and serve it with a drizzle of Lisa'S Hot Fudge Sauce for an indulgent treat. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It makes a great addition to brunch or as a sweet snack alongside coffee or tea. This cake is perfect for gatherings or enjoying on its own.
Storage & Reheating
Store any leftover Plum Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw at room temperature and warm individual slices in a microwave for 10-15 seconds or in an oven preheated to 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Plum Pound Cake contains roughly 1311 calories, with 18g protein, 159g carbohydrates, and 71g fat. It is an excellent source of vitamin A (57% of the Daily Value), vitamin C (49% of the Daily Value), and protein (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
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 fresh plums! Puree about 2 cups of ripe plums to achieve a similar consistency to baby food. Keep in mind that fresh plums may alter the moisture level slightly, so adjust the baking time as needed.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the self-rising flour with a gluten-free all-purpose flour blend that includes a leavening agent. You may also need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
Can I add other fruits to this pound cake?
Absolutely! You can incorporate other fruits like diced apples, peaches, or even berries. Just ensure that the total amount of fruit doesn't exceed 2 cups to maintain the cake's structure.
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).