Chocolate Plum Pudding Cake

Chocolate Plum Pudding Cake

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"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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1 h 45 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
  2. Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
  4. Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.


  1. 17 Ratings

Most helpful positive review

Super moist and super delicious. I would recommend this recipe to anyone.

Most helpful critical review

Good with the brandy butter sauce, but not sweet enough to eat for dessert by itself.

Super moist and super delicious. I would recommend this recipe to anyone.

I made this for a New Year's dinner party - it looked pretty made in a bundt pan , unmolded and dusted with powdered sugar. I also made a raspberry sauce and whipped cream to serve with it. This...

This was suprisingly good. I baked this in an 11x7 snowflake cake pan. It took close to 1 1/2 hours to cook through. The cake is sticky to the touch so be careful when transferring to a cake ...

Did this for a Christmas party I had with my friends last year. A guy friend liked it so much he thought my boyfriend was one lucky guy to have a girlfriend that churns out such nice food! Add...

This was very good. Next I will add some chocolate chips to make it a bit more decadent. This a easy cake to make and is very moist, best of all everyone loved it.

Loved it. This reminded me of a cake my grandmother would have baked. It was good the first day, but it got better over time.

Excellent! Odd ingredients but GREAT results. The final texture is moist and heavy-yum...

I used 2 1/2 cups of pureed frozen plums soaked in 2 oz of spiced rum (instead of apple saucce & raisins). I did not have nutmeg, so I used ground ginger instead. Also omitted walnuts.

Good with the brandy butter sauce, but not sweet enough to eat for dessert by itself.

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