Sugar Plum Pudding
Per serving
Many years ago,while serving in the Air Force, I received this recipe from a friend's mother, that lived in Tennessee, to prepare for Christmas dinner. Those of us not going home for the holidays spent them together as a group. It was a great time for all, sort of home away from home. I wish I had her name on this recipe as she deserves the credit. It is a wonderful recipe and I s
Ingredients
10 serv.- cups sugar↗1 1⁄2 cups
- cup vegetable oil↗1 cup
- teaspoon vanilla↗1 teaspoon
- cup buttermilk↗1⁄2 cup
- cup cooked prune, , mashed (, no pits)↗1 cup
- cups flour↗2 cups
- teaspoon salt↗1 teaspoon
- teaspoon baking soda↗1 teaspoon
- teaspoon nutmeg↗1 teaspoon
- teaspoon allspice1 teaspoon
- teaspoon cinnamon↗1 teaspoon
- cup chopped nuts (optional)1 cup
(optional)
- eggs↗3
- Topping
- cup margarine↗1⁄2 - 1 cup
1/2 - 1
- cup sugar↗1
- teaspoon baking soda↗1⁄2
- cup buttermilk, with baking soda added↗1⁄2
Step-by-step instructions
- 1
Preheat oven 350 degrees.
- 2
Mix dry ingredients with nuts, set aside.
- 3
Beat eggs.
- 4
Stir sugar, oil, and vanilla into beaten eggs.
- 5
Stir in half of flour mixture until well blended.
- 6
Add buttermilk, blend well.
- 7
Add rest of flour mixture, mix well.
- 8
Blend in prunes.
- 9
Pour into greased pan (s).
- 10
Bake 50-60 minutes.
- 11
When done remove cake from oven.
- 12
Put all topping ingredients into small saucepan heat on medium and bring to a boil.
- 13
Pour 1/2 of mixture over top of cake.
- 14
Pull cake away from sides of pan with a spatula or knife to allow liquid soak in and around cake.
- 15
Pour the rest of topping mixture over cake.
- 16
Let soak overnight in refrigerator.
- 17
Freezes well.
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