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.
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
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