Sugar Plum Pudding

  • Yield 15 servings

This dessert makes a great holiday treat.


2 cups self-rising flour
1 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg (optional)
1 cup cooked dry prunes
3/4 cup butter
1 cup buttermilk
2 -- eggs
1/2 to 3/4 cup nuts
1 cup butter
1 1/2 cups sugar
1 cup buttermilk
1 teaspoon vanilla


  1. For the cake:  Combine all ingredients, except nuts, in mixing bowl, using mixer, mix well.  Add nuts.  Bake in greased 9x13x2-inch baking pan in preheated 350F oven.  Bake for 25 to 30 minutes or until done.  Let cool in pan while making glaze.
  2. For the glaze:  Put butter, sugar, and buttermilk in saucepan; bring to a boil.  Boil for 1 to 2 minutes.  Remove from heat and add vanilla; stir well.  Glaze will have consistency like water.  Cut cake in squares while still in baking pan; pour glaze over cake.  Glaze will seep into cake.  Serve when cool.

Recipe reprinted with permission from Telephone Pioneers of America’s Calling All Cooks two (by:  Telephone Pioneers of America, Alabama Chapter No. 34., 1988).




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