Chocolate Plum Pudding Cake Recipe -
Chocolate Plum Pudding Cake Recipe
  • READY IN 2 hr

Chocolate Plum Pudding Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 20 mins

    2 hrs


  1. Soak raisins in boiling water to cover for 5 minutes. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cocoa; set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, then the applesauce. Beat the flour mixture into the applesauce mixture. Stir in the raisins and walnuts. Turn batter into prepared pan.
  4. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Chill in refrigerator.
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Reviews More Reviews

Jan 30, 2003

Wow!!!! This is an incredibly moist, wonderful, chocolate cake! The spices, chocolate, and raisins work beautifully together. Don't wait for Christmas!

Dec 16, 2003

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.


15 Ratings

Jan 05, 2004

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.

Jun 15, 2010

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.

Oct 11, 2003

Delicious! I made this for a meeting and it was a hit! I will definitely make this again next Christmas.

Dec 18, 2003

An absolutely wonderful 'adult' cake - not gooey enough for the little ones.

Dec 03, 2002

Amazing!!A delicious moist cake...great for any occasions!!Excellent with a nice cup of tea!!

Feb 07, 2015

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!


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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