Brown Sugar, Walnut & Plum Pound Cake. Walnuts. Plums. Brown sugar. Basically, we are going back into time. The month is August. We’re reaping the blessing of summer but ready to enjoy the dark, moist desserts of fall. We are in heaven… or, you know, at a family reunion where Great Aunt Wilma is still making her best homemade treats for the family reunion – treats we shall never fully appreciate until they are gone.
Brown Sugar, Walnut & Plum Pound Cake
Preheat oven to 350°F.
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1 cup eggs
- 2 cups flour
- 1 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup plum jam
- 1 cup walnuts, chopped
Cream together brown sugar and butter. Mix in eggs. Then add dry ingredients. Lastly, mix in plum jam & walnuts.
Spray bundt pan with baking spray. Pour batter into bundt pan evenly. Bake for about 40 minutes or until a knife poked in the middle comes out clean.
Allow the cake to cool for about 15 minutes then carefully turn onto a platter.
Maple Cream Cheese Frosting
- 6 ounces cream cheese
- 2 ounces unsalted butter
- 1 teaspoon sea salt
- 1 pound powdered sugar
- 1/4 teaspoon fresh lemon juice
- 1 tablespoon maple extract
- Up to 1/8 cup warm water for thinner frosting if desired
Place all ingredients in a mixing bowl and mix on the lowest setting so it doesn’t fly out of the bowl. Turn up speed after the ingredients come together and whip for a couple of minutes.
It is time to pull out the old recipe cards and bring back the days of sugar plum everything.
What is mapline?
I’ll change that in the recipe to be more generic, but it is just a brand name of maple extract. 🙂