Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup plum jam
- 1/4 cup milk
- 1/2 cup chopped dried plums (prunes)
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients.
6. Fold in the plum jam, dried plums, and walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 16g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- Instead of plum jam, you can use any other fruit jam or preserve.
- Instead of dried plums, you can use raisins or dried cranberries.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients.
- For a boozy version, add 1/4 cup of brandy or rum to the batter.
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Tips and tricks:
- Make sure the butter is softened at room temperature before beating it with the sugar.
- Don't overmix the batter once the dry ingredients are added, or the cake will be tough.
- To prevent the dried plums and walnuts from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh plum slices
- Chopped walnuts
- Sprigs of fresh mint
Pairings:
- A cup of hot tea or coffee
- A glass of red wine
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist or undercooked, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates of all products.
- Store the cake properly to prevent spoilage.
Food history:
- Sugar plum cake is a traditional holiday dessert that originated in Europe in the 17th century. It was often served during the Christmas season and was made with dried fruits and nuts.
Flavor profiles:
- The sugar plum cake is sweet and fruity, with a nutty crunch from the walnuts. The plum jam adds a tangy flavor that balances the sweetness of the cake.
Serving suggestions:
- Serve the sugar plum cake as a dessert or a sweet snack with a cup of tea or coffee.
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