Ingredientes para Tom Thumb Cake With Canned Plums
- 4 large eggs
- 2 3/4 cups granulated sugar
- Vegetable Oil
- 2 1/2 cups all-purpose flour
- 2 cups drained canned plums
- 1 1/4 cups buttermilk
- 1 cup chopped walnuts or pecans
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- Allspice
- 1 teaspoon vanilla extract
- White Corn Syrup
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter
- 1 teaspoon baking powder
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Cómo preparar Tom Thumb Cake With Canned Plums
- Preheat oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped walnuts or pecans and 2 cups drained canned plums, cut into halves or quarters.
- Pour batter into the prepared pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Buttermilk Icing:** In a medium saucepan, combine 1 cup granulated sugar, ¼ cup buttermilk, 2 tablespoons unsalted butter, and ¼ teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and reaches the soft-ball stage (235°F on a candy thermometer), about 15 minutes.
- Remove the cake from the oven and immediately poke holes all over the top with a fork.
- Slowly pour the hot buttermilk icing over the warm cake, allowing it to soak in.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
227g
Fat
49g
Carbs
26g
