Sugarplum Cake Food

SUGARPLUMS

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

SUGARPLUM PUDDING CAKE

Steps:

• In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon and nutmeg; add to creamed mixture alternately with buttermilk. Beat just until combined. Fold in plums and walnuts., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter; stir in sugar and buttermilk. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Stir in coconut and vanilla. Immediately spread topping over cake when removed from the oven. Serve warm.

SUGARPLUM GINGERBREAD CAKE

Steps:

• Put the prunes along with 1 1/2 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer until the fruit is very soft and starting to break down, about 5 minutes. Remove from heat, and stir in molasses and baking soda, then set aside.
• Position a rack in the center of the oven, and heat to 350 degrees. Generously butter or spray, then flour a 12-cup, or 10-inch Bundt pan, and place it on a baking sheet.
• In a small bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-speed until very thick and pale. With the machine running, add the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl, then set speed to low and add the molasses mixture. Beat until just incorporated, then scrape down the sides of the bowl again. Gradually add the flour mixture, mixing only until all traces of flour disappear. Transfer batter to the prepared Bundt pan.
• Bake for 50-60 minutes, or until a skewer inserted into the domed part of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and cool completely to room temperature.
• Dust the cocoa powder over the cake, using a fine-mesh sieve or tea strainer, then transfer to a serving plate.

SUGARPLUM CAKE

Steps:

• Combine sugar and oil; mix in eggs.
• Sift flour, spices, baking soda, and salt into a separate bowl, then add to sugar mixture, alternating with buttermilk, and ending with the flour mixture.
• Add nuts (if using) and baby food and mix well.
• Pour into a bundt pan that has been greased and floured and bake at 325 degrees for one hour (or until cake tester comes out clean).
• Let rest on cooling rack 20 minutes.
• Turn out to cool completely.
• Combine icing ingredients and drizzle over top.

SUGAR PLUM CAKE

Steps:

• In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.

SUGARPLUM CAKE

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs, one at a time, until well blended. Combine flour and cinnamon; add to egg mixture. Beat in baby food; stir in nuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar if desired.

SUGAR PLUM CAKE POPS

Steps:

• In a large pot over medium-low heat, melt the butter. Add the marshmallows, stirring to coat with the butter. Continue to stir and cook until the marshmallows have completely melted. Remove from the heat and stir in the rice cereal and lemon zest. Mix until the cereal is completely coated.
• Using a scant 1/4 cup measure, roll the rice and marshmallow mixture into golf ball-size balls. Be sure to compress the cereal mixture tightly. Skewer a lollipop stick through the center of the ball. Repeat with remaining mixture and sticks.
• Melt the chocolate over a double boiler. Dip each cake pop into the melted chocolate. Remove and allow any excess to drip off, spinning slightly, to coat completely. Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so that the chocolate can set up slightly. Let sit 5 minutes. Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and place in the refrigerator to set up completely, or allow to set for several hours at room temperature.

SUGARPLUM FILLING FOR COFFEE CAKE

Steps:

• Beat the egg whites with salt and cream of tartar until soft peaks form, beating in sugar gradually.
• Stir in orange zest, dates and walnuts.
• Roll out coffeecake yeast dough to a long oblong.
• Spread with butter all over.
• Spread with filling mixture.
• Roll up into a scroll to enclose filling. Bring ends together and pinch to seal.
• Bake as cake directions indicate.

SUGARPLUM BREAD

Steps:

• Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
• Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
• Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
• Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
• Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.