Sugar-Plum Cake Recipe

Name: Sugar-Plum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 c. soft butter; 6 eggs; 1 1/2 c. sugar; 2 1/2 c. flour; 1 c. chopped candied cherries; 2 c. slivered almonds; 1/2 c. flaked coconut; 1/2 c. golden raisins; 1 pkg. one-layer size cherry frosting mix; 1 (4 serving) instant lemon pudding mix

Servings: persons

1 1/2 c. soft butter
6 eggs
1 1/2 c. sugar
2 1/2 c. flour
1 c. chopped candied cherries
2 c. slivered almonds
1/2 c. flaked coconut
1/2 c. golden raisins
1 pkg. one-layer size cherry frosting mix
1 (4 serving) instant lemon pudding mix

1
Cream butter in large mixer bowl at high speed of mixer.
2
Add eggs, one at a time, beating well after each.
3
Gradually add sugar. Continue creaming at high speed until light and fluffy.
4
By hand, fold in flour, cherries, almonds, coconut and raisins; then fold in frosting mix and pudding mix.
5
Pour batter into well-greased Bundt pan, 10-inch tube pan or 2 loaf pans.
6
Bake at 350u00b0 for 60 to 65 minutes.
7
Do not invert!
8
Cool 2 hours and remove from pans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. soft butter, 6 eggs, 1 1/2 c. sugar, 2 1/2 c. flour, and more.

Yes, Sugar-Plum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar-Plum Cake

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