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Sugarplum Bundt Cake
1 1/2 cups butter
1 1/2 cups granulated sugar
1 cup chopped candied cherries
1/2 cup golden raisins
1 small box instant lemon pudding mix
2 1/2 cups flour
1 1/2 cups chopped walnuts
Vanilla-buttercream frosting mix
Cream butter in large mixer bowl at high speed of mixer.
Add eggs, one at a time, beating well after each addition.
Gradually add sugar, continuing to beat at high speed until light and fluffy.
By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix.
Pour batter into well-greased Bundt or tube pan.
Bake at 350 degrees F for 60 to 65 minutes.
Do not invert. Cool and remove from pan.
Cool completely before serving.
Bundt, Tube and Loaf Cake Recipes
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