Handwritten recipe card for Sugar PLum Cake
by: salvagedrecipes

Moist Southern Sugar Plum Cake

Sugar Plum Cake
Sugar Plum Cake is a classic Southern-style dessert known for its incredibly moist texture and warm spice flavor. Combining self-rising flour, sugar, aromatic spices like nutmeg and cinnamon, and the sweetness of preserved plums or apricots, it’s a nostalgic cake reminiscent of holiday gatherings and Sunday suppers. The recipe, penned in traditional cursive handwriting, captures the charm of mid-century home baking. With its simple method, mixing, baking, and turning out from a sugared Bundt pan—it results in a golden-brown cake rich with pecans and fruit preserves. Each slice evokes cozy memories and comforting aromas of a vintage kitchen.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 20
Calories 340 kcal

Ingredients
  

  • 2 cups sugar
  • 2 cups self-rising flour
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp cinnamon
  • 1 cup Wesson oil (or other vegetable oil)
  • 3 large eggs
  • 1¼ cups pecans (chopped)
  • 8 oz baby food plums ( or apricots)

Instructions
 

Step 1: Prepare the Pan

  • Butter and sugar a Bundt pan generously to prevent sticking and add a sweet crust.

Step 2: Mix the Dry Ingredients

  • In a large bowl, combine sugar, self-rising flour, cloves, nutmeg, and cinnamon.

Step 3: Add the Wet Ingredients

  • Stir in Wesson oil and eggs. Mix until smooth and fully combined.

Step 4: Add Pecans and Fruit

  • Fold in chopped pecans and the baby food plums or apricots until evenly distributed.

Step 5: Bake the Cake

  • Pour the batter into the prepared Bundt pan.
  • Bake for approximately 1 hour at 325°F (165°C).

Step 6: Cool and Serve

  • Let the cake cool in the pan for 15 minutes, then remove carefully.
  • Serve warm or at room temperature. (Very moist and good!)

Tips

  • Use baby food plums or apricots as written; either works well and keeps the cake very moist.
  • Butter and sugar the Bundt pan generously to help with easy release and add a light sugary crust.
  • Add a light glaze (powdered sugar + a little fruit juice) after cooling for extra sweetness.
  • Substitute walnuts for pecans if preferred.
  • For stronger spice flavor, increase cinnamon or add a pinch of allspice.
  • Dust the cooled cake with powdered sugar for a simple finish.
  • This cake freezes well; wrap tightly in plastic and foil.
  • Serve with whipped cream or vanilla ice cream for a richer dessert.
  • Use apricot baby food for a slightly brighter, tangier flavor compared to plums.

Nutrition

Calories: 340kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 1.3mg
Keyword bundt cake, easy baking, holiday dessert, moist cake, nostalgic recipe, potluck dessert, spiced cake, vintage
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