Sugar-Plum Cake
A rich, festive cake filled with candied cherries, almonds, coconut, and raisins, offering a moist texture and sweet, nutty flavors perfect for special occasions.
Ingredients
Instructions
- Cream butter in a large mixer bowl at high speed.
- Add eggs, one at a time, beating well after each addition.
- Gradually add sugar and continue creaming at high speed until light and fluffy.
- By hand, fold in flour, candied cherries, slivered almonds, flaked coconut, and golden raisins.
- Fold in the cherry frosting mix and pudding mix.
- Pour batter into well-greased Bundt pan, 10-inch tube pan, or 2 loaf pans.
- Bake at 350°F (175°C) for 60 to 65 minutes.
- Do not invert the cake after baking.
- Cool for 2 hours and then remove from pans.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not greasy. If you prefer a nut-free version, you can substitute slivered almonds with sunflower seeds. Experiment with adding spices like cinnamon or nutmeg for extra warmth. If you have leftover candied fruit, they can be used as a delicious topping or filling in other desserts, such as Yummy Apple Cobbler.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of tea or coffee for a perfect afternoon treat. It also pairs beautifully with Bananas Foster French Toast for a festive brunch spread.
Storage & Reheating
Store the Sugar-Plum Cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Plum Cake contains roughly 669 calories, with 13g protein, 101g carbohydrates, and 26g fat. It is an excellent source of protein (27% of the Daily Value), iron (24% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and calcium. It also contributes 6g 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 cherries instead of candied cherries?
Fresh cherries can be used, but they will alter the cake's texture and moisture level. If using fresh, consider reducing the amount of other wet ingredients slightly and adding more sugar to balance the tartness.
What can I use instead of cherry frosting mix?
If you can't find cherry frosting mix, consider using vanilla frosting and adding a few tablespoons of cherry juice or extract for flavor. Alternatively, you can make a homemade cherry glaze with powdered sugar and cherry juice.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well. The texture may vary slightly, but it should still yield a delicious cake.
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).