Sugarplum Cake: A Taste of Home

The scent of cinnamon, cloves, and nutmeg always transports me back to my grandmother’s kitchen. Every autumn, she would bake a spice cake, its aroma weaving through the house like a warm hug. While her recipe was a closely guarded secret, this Sugarplum Cake evokes that same comforting feeling – a slice of nostalgia with every bite. I remember sneaking tastes of the batter when she wasn’t looking, and the anticipation of that first warm slice, slathered with cream cheese frosting, remains a treasured memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 10
• Yield: 1 Bundt Cake
• Dietary Type: Contains Dairy, Contains Gluten

Ingredients

Cake:

• 2 cups sugar
• 1 cup canola oil
• 3 eggs, at room temperature
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 (4 ounce) jars strained plum baby food

Icing:

• 1 cup confectioners’ sugar
• 1-2 tablespoons lemon juice

Equipment Needed

• Bundt pan
• Mixing bowls
• Electric mixer
• Sifter
• Cooling rack

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C). Thoroughly grease and flour a Bundt pan. This is crucial for preventing the cake from sticking. Don’t skip any crevices!

2. In a large mixing bowl, combine the sugar and canola oil. Use an electric mixer to cream these together until light and fluffy. This usually takes about 2-3 minutes.

3. Add the eggs one at a time to the sugar and oil mixture, mixing well after each addition. Make sure the eggs are at room temperature; this helps them incorporate more easily and results in a smoother batter.

4. In a separate bowl, sift together the all-purpose flour, ground cinnamon, ground cloves, ground nutmeg, salt, and baking soda. Sifting is important because it removes any lumps in the flour and spices, ensuring they are evenly distributed throughout the cake.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about one-third of the flour mixture, mix, then add half of the buttermilk, mix, then another third of the flour, mix, then the remaining buttermilk, mix, and finally the last third of the flour. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough cake.

6. Add the strained plum baby food and mix well until everything is thoroughly incorporated. The plum baby food adds moisture and a subtle, fruity sweetness to the cake.

7. Pour the batter into the prepared Bundt pan, ensuring it’s evenly distributed.

8. Bake in the preheated oven for 1 hour, or until a cake tester (toothpick or skewer) inserted into the center comes out clean. Ovens can vary, so start checking for doneness around 50 minutes. If the top of the cake is browning too quickly, you can loosely tent it with foil.

9. Let the cake rest in the pan on a cooling rack for 20 minutes before inverting it onto the rack to cool completely. This resting period helps the cake firm up and prevents it from crumbling when you remove it from the pan.

10. While the cake is cooling, prepare the icing. In a small bowl, combine the confectioners’ sugar and lemon juice. Start with 1 tablespoon of lemon juice and add more, a little at a time, until you reach your desired consistency. The icing should be thick enough to drizzle but thin enough to spread easily.

11. Once the cake is completely cool, drizzle the icing over the top. Allow the icing to set for a few minutes before slicing and serving.

Expert Tips & Tricks

• Room temperature ingredients are key! Eggs and buttermilk at room temperature emulsify better and contribute to a more even and tender crumb. Take them out of the refrigerator at least 30 minutes before you start baking.
• Spice it up (or down). Feel free to adjust the amount of cinnamon, cloves, and nutmeg to your liking. If you prefer a more subtle spice flavor, reduce the amounts slightly.
• Prevent sticking: Generously grease and flour the Bundt pan. For extra insurance, you can use a baking spray that contains flour. Alternatively, use shortening and coat with a mixture of flour and sugar for a crisp crust.
• Make ahead: The cake can be baked a day ahead of time and stored tightly wrapped at room temperature. Wait to ice it until just before serving.

Serving & Storage Suggestions

Serve the Sugarplum Cake sliced, on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of hot coffee or tea.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 2 months. Thaw the cake completely at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	538.5 kcal	N/A
Calories from Fat	216 g	40%
Total Fat	24 g	36%
Saturated Fat	2.3 g	11%
Cholesterol	64.4 mg	21%
Sodium	292.1 mg	12%
Total Carbohydrate	77.8 g	25%
Dietary Fiber	1.4 g	5%
Sugars	56.3 g	225%
Protein	5.4 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Nuts: While the original coworker omitted the nuts, consider adding 1 cup of chopped walnuts or pecans to the batter for added texture and flavor.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to include a binder like xanthan gum to provide structure.
• Dairy-Free: Replace the buttermilk with a mixture of 1 tablespoon of lemon juice or vinegar and enough non-dairy milk (such as almond or soy milk) to equal 1 cup. Let it sit for 5 minutes to curdle before adding it to the recipe.

FAQs (Frequently Asked Questions)

Q: Can I use applesauce instead of plum baby food?
A: Yes, applesauce can be used as a substitute, but it will slightly alter the flavor profile. The plum baby food adds a unique, subtle sweetness that applesauce may not replicate perfectly.

Q: My cake is sticking to the Bundt pan. What can I do?
A: Make sure you grease and flour the pan thoroughly, paying attention to all the nooks and crannies. Let the cake cool in the pan for the specified time before inverting it. If it’s still sticking, try running a thin knife or spatula around the edges to loosen it.

Q: Can I make this cake without an electric mixer?
A: While an electric mixer makes the process easier, you can certainly make this cake by hand. Just be sure to cream the sugar and oil together thoroughly and mix everything until just combined to avoid overmixing.

Q: How do I know when the cake is done?
A: The best way to check for doneness is to insert a cake tester (toothpick or skewer) into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.

Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 2 months. Thaw completely at room temperature before serving.

Final Thoughts

This Sugarplum Cake is more than just a recipe; it’s a warm embrace, a reminder of simpler times, and a testament to the enduring power of good food. So, preheat your oven, gather your ingredients, and let the aroma of cinnamon and cloves fill your home. I hope this cake brings you as much joy as it brings me. Don’t be afraid to experiment with variations and make it your own. And, most importantly, share it with loved ones!