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Preheat oven to 350°F. 1. Grease and flour two 9-inch layer cake pans and set aside. 2. Beat egg whites until frothy. Add 1/2 cup sugar and beat until stiff and glossy but not dry. 3. Combine flour, 1 cup sugar, baking powder, salt and shortening in large mixer bowl. Add milk and blend on low speed for 30 seconds, then beat 2 minutes on medium.
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Sugar plum cake is an old-fashioned Southern recipe that basically resembles a traditional fruit cake. Besides the usual cake batter ingredients, your sugar plum cake is loaded with chopped nuts (walnuts or pecans), cinnamon and allspice, vanilla extract, and dried plums (also known as prunes, but people like seem to like dried plums more than.
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Mix in half of the milk mixture. Repeat, alternating the flour mixture and milk until combined. Scrape down the bowl and mix one more time. 5. Transfer the cake batter to the prepared pan and smooth the batter with a spatula. 6. Arrange the plum halves skin side up on top of the batter.
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Instructions. Preheat oven to 350°F. Grease an 8 or 9 inch springform pan, (or bake in a 9 inch deep dish pie plate, or round or square baking pan and cut and serve from the pan). In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
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Prepare the streusel first. In a small bowl, combine the flour and sugar. Cut in the butter until it resembles coarse crumbs. Set aside. In a large mixing bowl, cream the butter and 1/2 cup sugar until light and fluffy. Mix in the eggs, one at a time, then mix in the vanilla. Add the flour, baking powder, and salt.
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Preheat the oven to 350 F and grease and flour a Bundt or 9 x 13-inch cake pan. Combine all the cake ingredients in a large bowl and beat with an electric mixer until well combined. Pour into the cake pan and bake for 1 hour, or until the center springs back when lightly pressed.
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Preheat the oven to 350°F. Grease an 8" or 9" springform or cake pan, and grease and line the bottom with a parchment paper round if using a cake pan. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape the bowl.
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Pour it in your cake pan and place the sliced plums on top. Lastly, sprinkle 1 tbsp of sugar on top. Bake at 355°F for 40-45 mins or until a toothpick comes out clean when inserted in the middle. Once cool, remove from cake pan and sift 1 tbsp of powdered sugar over top to finish before serving.
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Butter an 8-inch square baking pan, dust the inside with flour, and tap out the excess. Beat the butter at medium speed until it's soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in.
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Step 4 - Beat the eggs, one at a time, into the sugar mixture until well-blended. Step 5 - In a bowl, combine the flour and the cinnamon. Step 6 - Add the flour mixture to the egg mixture, stirring until just combined. Step 7 - Beat the puree into the batter. Step 8 - Stir the nuts into the batter. Step 9 - Transfer the cake batter to the prepared pan. Step 10 - Bake until a toothpick inserted.
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Set aside. Slice the plums in half, remove pits, and set side. Combine the flour, baking powder and salt in a small bowl and whisk to combine. Set aside. In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine. And the egg, yolk and vanilla, and whisk again. Add the sour cream and whisk a final time.
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Step 1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4.
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1/4 tsp. ground allspice. 1/4 tsp. ground cinnamon. Preheat the oven to 350 degrees. Grease a quick release pan with butter and then line the bottom with parchment paper. Cream the butter until smooth. Add in the flour, sugar, baking powder, vanilla, and salt. Mix until well combined.
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Instructions. Preheat oven to 350F and grease a 9″ springform pan. Set aside. In a medium bowl, toss together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, cream the butter and 1 cup of sugar for about 3 minutes until light and fluffy.
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Beat in eggs, one at a time, until well blended. Combine flour and cinnamon; add to egg mixture. Beat in baby food; stir in nuts. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool.
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Preheat oven to 350 degrees. Combine all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined. Pour into prepared cake pan and bake for one hour. Just before cake is done, place all sauce ingredients into a saucepan. Bring to a boil, stirring constantly, and continue boiling gently until sauce is thickened.
