• The Story
  • Ingredients
  • Reviews
  • FAQ
SHOP BEEZY BEEZ
CALL US: +1(123)456-7890
Log in / Create account
Account / Log out
SHOP BEEZY BEEZ
  • 0

Sugar Plum Cake

There's a berried treasure at the bottom of this creamy concoction. You'll not find a fresher finale to a summertime meal. —Debbie, Oregon


Please Note -

Results may vary from person to person.

This Sugar Plum Cake is a special treat. Fluffy vanilla layer cake with a cherry, currant and coconut filling and a whipped icing. This classic recipe never goes out of style! 

PREP. TIME

Total Time

Prep: 45 min
Bake Time: 30 - 35 min

Makes

12 Slices

INGREDIENTS

Sugarplum Cake

4 egg whites

1/2 cup + 1 cup  Extra Fine Granulated Sugar

2 cups + 2 tablespoons all-purpose flour*

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup whole milk

2/3 cup flaked coconut

3/4 teaspoon vanilla or almond extract


Sugarplum Filling

2 egg yolks

2/3 cup sour cream

2/3 cup Extra Fine Granulated Sugar

1 cup pecans, finely chopped

2/3 cup flaked coconut

1/2 cup plumped raisins or whole currants, finely chopped

1/2 cup candied cherries or thoroughly drained maraschino cherries

Sugarplum White Icing

1 1/2 cups Extra Fine Granulated Sugar

1/2 cup water

2 egg whites, unbeaten

1/2 teaspoon cream of tartar

2 teaspoons vanilla extract

Garnish

Toasted coconut, if desired

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

SHOP BEEZY BEEZ

DIRECTIONS

1. Preheat oven to 350°F.

2. Grease and flour two 9-inch layer cake pans and set aside. 


3. Beat egg whites until frothy.  Add 1/2 cup sugar and beat until stiff and glossy but not dry. 

4. Combine flour, 1 cup sugar, baking powder, salt and shortening in large mixer bowl.  Add milk and blend on low speed for 30 seconds, then beat 2 minutes on medium speed.  Carefully fold in egg whites and coconut with vanilla or almond extract. 

5. Pour in to pans and bake 30-35 minutes.  Cool. 

6. While cakes are cooling, prepare Sugarplum Filling. Blend egg yolks and sour cream. Stir in granulated sugar. Cook over low heat, stirring until mixture begins to simmer. Simmer for several minutes until mixture thickens. Remove from heat and stir in remaining ingredients. Cool before adding between cake layers. 

7. Prepare Sugarplum White Icing. Combine sugar and water in saucepan. Cook over medium heat, stirring to dissolve sugar and until mixture comes to a boil. Pour syrup over remaining ingredients and beat until frosting is stiff and holds well-defined peaks.

8. Spread Sugarplum Filling between layers and frost top to within 1-inch of edge. 

9. Frost entire cake with Sugarplum White Icing and sprinkle with toasted coconut if desired. 

See what pure organic ingredients can do for your skin.

SEE THE BEEZY BEEZ STORY
email: help@beezybeezhoney.net
  • Home
  • Blog
  • Store
  • About Us
  • Contact Us
  • Video Library
  • Privacy Policy
  • Terms of Use

VISIT THE STORE

SHOP NOW
  • Social Link
  • Social Link
  • Social Link
  • Contact Us
  • Terms And Conditions
  • Privacy Policy
© Copyright. All right reserved.