Recipe by Carol
"This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself."
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whole wheat flour
1 1/2 cups
coarsely chopped walnuts
Wow!!!! This is an incredibly moist, wonderful, chocolate cake! The spices, chocolate, and raisins work beautifully together. Don't wait for Christmas!
This consistently gets rave reviews, even from people who would turn their nose up at any kind of fruitcake. It has a great taste and a nice texture, without being tough. I've served it with Creme Anglaise, and I've also soaked it in liquor and brought it to the table aflame in Christmas pudding tradition! I usually use a mixture of golden and purple raisins, and I substitute pecans for the walnuts.
Fabulous Cake! It was absolutely wonderful. The only thing I won't do next time is flour the pan - with the generous amount of non-stick cooking spray I used, it wasn't necessary. Definitely a place in my home.
I was looking for a recipe here to use up some plums I had, I found this and thought it sounded very good except it didn't use plums! I wanted to try it anyway and so what I did was pureed the plums I had and used that instead of the applesauce. The other things I did different was I used 2/3 part white flour and 1/3 part whole wheat rather than 50/50, I did add 1 t. vanilla and baked it in a bundt pan, rather than flour the pan I sprayed it good then dusted it with a little sugar/cinnamon (about 2 t.) this gives it a nice little crust. It did not need to bake as long in the bundt pan so I kept a close eye on it. A very good moist cake that is a bit healthier than some.
Delicious! I made this for a meeting and it was a hit! I will definitely make this again next Christmas.
An absolutely wonderful 'adult' cake - not gooey enough for the little ones.
Amazing!!A delicious moist cake...great for any occasions!!Excellent with a nice cup of tea!!
I soaked the raisins in wine, then used the same wine to make a wine sauce to serve over the top. Instead of baking, I steamed my pudding cake for about 1/2 hour in antique Jell-o tin molds (they hold just a bit more than a poaching cup does). Steaming needs to be done in 2 batches (making 12 servings in all). The pudding cake was fine, but my idea of the wine sauce made it extra sweet! I am used to very spicy plum puddings, so will add more spices like allspice, ginger, and orange peel next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Plum Pudding Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 128
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