Ingrédients pour Sugar Plum Pudding
- 1 1/2 cups granulated sugar
- Vegetable Oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Prune
- Flour
- Salt
- Baking Soda
- Nutmeg
- Allspice
- Cinnamon
- 1 cup chopped pecans or walnuts
- 3 large eggs
- Margarine
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Comment préparer Sugar Plum Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together dry ingredients (see recipe below) and 1 cup chopped nuts. Set aside.
- In a separate bowl, beat 3 large eggs until light and fluffy.
- Gradually stir in 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract into the beaten eggs.
- Gradually add half of the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Stir in 1 cup buttermilk, blending well.
- Add the remaining dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup pitted and chopped prunes.
- Pour batter into a greased 9x13 inch baking pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove cake from oven and let cool slightly.
- While cake is cooling, prepare the topping: In a small saucepan, combine 1 cup granulated sugar, 1/4 cup butter, 1/4 cup water, and 1 teaspoon vanilla extract. Heat over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Reduce heat and simmer for 2 minutes.
- Pour half of the hot topping mixture evenly over the warm cake.
- Gently loosen the edges of the cake with a spatula or knife to allow the topping to soak in.
- Pour the remaining topping mixture over the cake.
- Let the cake soak overnight in the refrigerator.
- Serve chilled. Freezes well.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
231g
Fat
25g
Carbs
27g
