The finest chicken and cheesy rice recipe I’ve ever found!
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 14 |
| Yield: | 1 10-inch Bundt pan |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- salt to taste
- 1 ½ cups white sugar
- 3 large eggs
- ¾ cup vegetable oil
- 2 (4 ounce) jars plum baby food
- 1 cup chopped walnuts
- ¼ cup applesauce
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together flour, baking powder, cinnamon, cloves, and salt in a medium bowl. Set aside.
- Combine sugar, eggs, and oil in a large bowl; beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 69 mg |
| Sugars | 24 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
My mom made this cake often when I was a kid. It’s fantastic. Plum baby food is sometimes hard to find, but plum/apple blend is pretty common and works just as well. It’s a really great breakfast coffee cake especially with a little vanilla yogurt.
Use less vegetable oil
I used 2 jars of mixed fruit and used chunky homemade applesauce. the cake had a good flavor but was a little dry. I think next time I am going to have to try the vanilla custard suggestion by “luvcooking4others” and see if that will work.
The author forgot to list how much salt in the ingredients list, but mentioned salt in the recipe instructions. Just to be safe, I added 1/2 teaspoon.
Love this recipe for Baby Food Cake 3 Recipe! Its one I remember from my childhood: I received the recipe from a good friend; her father used to make it. It is SO MOIST!!! Nothing quite like it! I’m so glad to have found the recipe AGAIN – thanks to allrecipes.com!!!
I cooked it at 350 (by mistake) and it took 55 minutes. I used mixed fruit and prune baby foods, because that was what I had. This is a quick work-day dessert that goes together quickly and can bake during dinner or dinner prep. I suspect any fruit baby food would work. The texture was okay (not as dense as I expected) and the fruit made it moist. Great with whipped cream, ice cream, or a drizzle of icing. Frosting would be too much, IMO. This is quite a sweet cake. Next time I will reduce the sugar by at least half, but I will certainly be making it again. Once we no longer keep baby food in the pantry, I’ll sub frozen fruit (thawed) with a splash of water and run through the food processor or blender…or just increase the applesauce. Thanks for the recipe.
Delicious cake – recipe similar to one from my childhood. Baked it at 350 degrees b/c & thought the posted temp was a typo. I couldn’t find plum baby food, so I substituted prune – worked great! I used 1/2 cup applesauce b/c that’s what it came in (individual serving size) and reduced the oil to 1/2 cup. Also used pecans b/c my husband’s allergic to walnuts. Very moist.
This recipe is great! I usually use one vanilla custard and one pear babyfood jars. The custard keeps it really moist, similar to what yogurt would do. Not very sweet so I drizzled lightly with a powdered sugar icing. Last time I tossed in some chopped pecans for added texture. People at work rave about it!