<p>In 2017, Sunsweet celebrated its 100-year anniversary. Any milestone deserves a celebratory cake, and one as significant as 100 years in business as a growers co-op is no exception. This beautiful cake combines the tang of buttermilk and a cream cheese frosting with the rich sweetness of diced dried plums.</p>
<p>In 2017, Sunsweet celebrated its 100-year anniversary. Any milestone deserves a celebratory cake, and one as significant as 100 years in business as a growers co-op is no exception. This beautiful cake combines the tang of buttermilk and a cream cheese frosting with the rich sweetness of diced dried plums.</p>
Ingredients

Cake

    300 g / 1 1/2 cups sugar

    225 g / 1 cup unsalted butter, softened

    4 large eggs

    315 g / 2 1/4 cups all-purpose flour

    4 g / 2 teaspoons baking powder

    6 g / 1 1/2 teaspoons salt

    180 g / 3/4 cup buttermilk

    170 g / 1 1/4 cups Diced Dried Plums

Cream Cheese Frosting

    225 g / 8 ounces cream cheese

    75 g / 1/3 cup softened unsalted butter

    5 ml / 1 teaspoon vanilla extract

    150-180 g / 1 1/4-1 1/2 cups powdered sugar

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Instructions

    To make the cake: Preheat the oven to 375°F and butter two 23-cm / 9-inch round baking pans. Cream sugar and butter in a large bowl of an electric mixer until light and fluffy.

    Add eggs one at a time, beating well after each addition. Stir together flour, baking powder and salt in a medium bowl. Add to butter mixture alternately with the buttermilk. Stir in prunes and spread equal amounts into each pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans then carefully remove.

    To make the cream cheese frosting: In a bowl, beat together cream cheese, 1 butter and vanilla until light and aerated. Gradually mix in 1 1/4 powdered sugar until smooth, adding the remaining powdered sugar if the frosting doesn’t look thick enough.

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