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Coast to Coast Holiday Cake

A layer of dried plum puree and walnuts is the surprise touch in this cranberry-studded holiday cake.

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Prep Time   20 min. Cook Time   1 hour, 50 min. Serves  14

Ingredients

No-stick cooking spray

Filling:

1 1/2 cups (about 9 ounces) pitted dried plums
1/2 cup water
1 teaspoon ground cinnamon
2/3 cup chopped walnuts

Batter:

3/4 cup butter, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups fresh cranberries or frozen cranberries, thawed
1/2 cup (3 ounces) chopped pitted dried plums

Topping:

1/3 cup chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon


Directions

Heat oven to 325ºF. Lightly coat 9 x 3-inch springform pan with cooking spray; set aside.

Filling:

In food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed. Stir in walnuts; set aside.

Batter:

In mixer bowl, beat together butter and sugar until creamy. Beat in eggs, sour cream and vanilla until well mixed. In separate bowl, combine flour and baking powder; stir in cranberries and dried plums, tossing to coat. Add to butter mixture, mixing just until dry ingredients are incorporated. Spread half of Batter in pan. Cover evenly with Filling. Spread remaining Batter over Filling; set aside.

Topping:

In small bowl, combine walnuts, sugar and cinnamon. Sprinkle evenly over top of cake. Bake in center of oven 1 hour, 40 minutes to 1 hour, 50 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 30 minutes. Remove side of pan. Cut into wedges and serve warm or at room temperature.


Nutrition Facts

Calories
446
Cholesterol
79mg
% of Calories from Fat
40%
Total Fat
20g
Sodium
198mg
Carbohydrate
62g
Protein
6g
Fiber
3g
Potassium
125mg

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