Although it is called bread, the flavor is more akin to cake. I make this mostly during the holidays. The flavors of eggnog and Christmas are just enhanced by the spices in this cake. One bundt cake, four small loaves, or two medium loaves can be made using the recipe.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 1 bundt cake |
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 2 (4 ounce) jars plum baby food
- 2 cups white sugar
- 1 teaspoon red food coloring
- 2 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup chopped nuts
- 1 cup confectioners’ sugar
- 2 ½ tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans.
- In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts.
- Mix wet and dry ingredients together. Transfer batter to prepared pan(s).
- Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.)
- Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
- While the cake is cooling, combine confectioners’ sugar and lemon juice. Brush over top while cake is still hot.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 128 mg |
| Sugars | 35 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Super delicious! Tasty treat for the whole family
Use less sugar (3/4 or 2/3 of amount listed). Use 3/4 amount of cloves. Fresh plumbs (or frozen from prior season) chopped roughly would be good instead of purée plumbs. Can’t taste purée plumbs
This is a good and easy recipe. I did cut oil back to 3/4 of cup. Added 1/2 cups chopped peacan. I left the glaze off. I have also made it with apple blueberry , peaches, and sweet potato baby food . You can also use can pumpkin and add 1 teaspoon pumpkin pie spice.
I have been looking for this recipe, I’m so glad I found it!!! Always made this over the holidays, & made mini bundt cakes. I lost the recipe about 10 yrs ago, never could find it, now I can make them again, & will put it in my recipe file soon! These little gems are so good, everyone loved them!! I glazed them, & wrapped them in clear cellophane , tied it with a pretty bow!!! It’s a great recipe, very pleased that someone shared it, thank you so much!!!
I made this and it turned out AWESOME. I didn’t purée the plums, I just cut them up and put it into a mixing bowl with the wet ingredients. I doubled the plums added. I did not add the cloves either. I did not have vegetable oil so I made them with 2 sticks of butter. But even with these changes, the muffins turned out fantastic!
I’ve made this once as as a bread and once as muffins (more like cupcakes). I think I preferred the bread but both were good. For the muffins I baked at the same temp but for 27-28 minutes. I wasn’t sure if I should grease and flour the muffin tin like I did the bundt pan so I did some that way and some with muffin tin liners, the liners worked better. Good way to use up an excess of plums from the csa.
I used 1 1/2 cups of purred ripe plums with 1/2 cup oil and no food colouring Turned out amazing.
This is delicious……taste and smells like Christmas! I have a son with a nut allergy so I left those out….and i could not find any plum baby food so I just pureed fresh plums and it was perfect!!! By far the best plum bread recipe I’ve ever tried!
I had lots of leftover plums from a Bountiful Basket. So I peeled and pureed them. I only had fresh clove and nutmeg so I used less then called for so the flavors were not overwhelming. I also left out the food coloring and nuts. I don’t have a bunt pan so I used a 9×12 pan and it only took 40 min to cook. Turned out great for my very first, from scratch, cake. I love the lemon icing. I shared it at my office and it went over very well also.
Very good! I followed the cake recipe exactly. I left off the glaze. We thought the cake was good as is. I want to try it again with subbing applesauce for the oil.
Awesome! I gave it only 4 stars because i used actual pureed plums instead of baby food. I only made half the recipe but i got 8 good muffins out of it 🙂
Unfortunately, I won’t be making this again. I followed the reviews of cooks who used fresh plums and ran them through the blender, used 1.5 cups of blended plums, cut the oil to 1/2 cup, and baked it as directed. While the flavour was nice, the texture was quite soggy….sigh. I was so hopeful!!!
This is so delicious. Sometimes just for a quick after dinner dessert, I will hold off adding any of the spices. It makes for a great sweet cake.
Everyone I made this cake cor loves it! I did change a couple of things, Instead of Baby Food I used a full 12 oz can of Solo Prune Plum Cake and Pastry filling and did not add any food coloring! I also made a batch with Solo Apricot cake and pastry filling! It was not fruity enough but was very good also! More like a Spice cake than an Apricot cake 😉
I really didn’t like this recipe. I followed recipe exactly, except that i substituted real plums for plum baby food, and i omitted the nuts. This recipe didn’t have much flavor, and where it did, the flavors didn’t work. It’s too bad. I was really looking forward to it.
I can’t stop eating this! I highly recommend trying this bread/cake. (It’s a cake) I used fresh plums..just put them in the blender. Used 1 1/2 cups of pureed plum and reduced oil to 1/2 cup. For the nuts, I used pecans. Really good! Even my four year old likes it.
I am sitting here trying to restrain myself from eating it all :(. While this recipe was tasty, I have to agree that you can’t actually taste the plums. I made a couple of changes to this recipe out of necessity. I used sunflower oil instead of vegetable and I used 8 oz of fresh peeled black plums instead of baby food. I squashed them up in my hands and removed pits (no need for making the food processor dirty). I also used 1/2 cup pecans and 1/2 cup raisins by choice. It turned out really well. I almost forgot the icing but I’m glad I didn’t :). I used a two-piece angel food tube pan for the recipe because I don’t own a bundt pan. It worked.
So good! I made this twice – once I peeled and pureed 12 plums for a double recipe, the second time I simply squashed 12 plums in my hand and took the pits out. Both times it was delicious, and it’s less work not peeling them. I also was worried that 1 tsp. of cloves would be too much, but it was perfect, and I don’t usually like cloves. We had an abundance of plums, and I’ve made several desserts with them, but this was everyone’s favorite. I’ve been asked for the recipe over and over again. I think I will give loaves of this out as Christmas gifts. The glaze really makes it, don’t skip it!
My whole family really liked this, but I was disappointed b/c I couldn’t taste the plum – and I pureed 8 plums! I used extra plums in place of most of the oil and just used 3 Tb of butter. So, even with extra plums, there was no plum flavor I could detect. It was a great, moist, spice cake – but not plum-y. I gave it a high rating though, b/c everyone loved it not knowing what it was – the cake was gone by the end of an evening!
Good recipe. I try to use fresh ingredients when possible, so I didn’t bother with the baby food. It’s easy to puree fresh plums and add a wee bit of flour. Not much. Cornstarch would also work, or tapioca. About 1 Tablespoon or so. Also, red food coloring is never advised. Just leave that unnecessary ingredient out. Makes nice little gifts or a great bread to have Christmas morning.
This is definately a keeper!!! I made this for a Labor Day get together and all of it went. I didn’t have baby food in the house so I just threw 2 plums into my blender and used those instead. Cake is VERY moist, has great flavor and the icing is the perfect touch of tang. I’ve got 2 more plums sitting on my counter and I’m making this cake again tomorrow!