Sugar Plum Pudding

  • Yield: 15 servings


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