Catholic Recipe: Sugar Plum Cake
INGREDIENTS
- 2 cups sugar
- 3 whole eggs
- 1 cup coconut oil or unsalted butter, melted
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup buttermilk
- 1 cup cooked prunes
- 1 cup chopped pecans
- 1 teaspoon each nutmeg, cloves, salt, and cinnamon
Glaze
- Glaze:
- 1/4 cup cold milk
- 1/4 lb. or 1/2 cup confectioner's sugar
Details
Prep Time: N/A
Difficulty: N/A
Cost: N/A
For Ages: n/a
Origin:
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A deliciously moist cake, full of spice reminiscent of Christmas!
Use a crown shaped Bundt pan to celebrate feasts of royal saints and crowned martyrs!
DIRECTIONS
Combine sugar, eggs, oil or butter, and buttermilk.
Add dry ingredients gradually and mix in well.
Fold in nuts and prunes. Pour into greased and floured tube or Bundt pan. Bake at 325° F. for 1 hour and 15 minutes.
Glaze: Mix ingredients well and drizzle over warm cake. Makes 1 large cake.
Recipe Source: Original Text (JGM) by Jennifer Gregory Miller, © Copyright 2003-2025 by Jennifer Gregory MillerTue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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