Ugly duckling pudding cake is a traditional recipe with its roots in American home baking, popularized in the mid-20th century. This cake, characterized by its moist texture and sweet, citrus flavor, has spread through time and cultures, adapting with local ingredients in different Latin American countries. In some places, it is simply known as lemon pudding cake or fruit cake with pudding, while in others, the mix of fruits and nuts gives it a special touch that is reflected in similar regional names.
The term "ugly duckling" seems to be an affectionate reference to the rustic appearance of this cake, which contrasts with its sophisticated and exquisite flavor. In countries like Mexico, Colombia, and Venezuela, versions of the cake may include various tropical fruits, and the pudding is used to provide moisture and flavor, making this sweet perfect for sharing at family gatherings or celebrations.
How to Make Ugly Duckling Pudding Cake
To begin, mix all the cake ingredients except for the brown sugar and walnuts. Beat for 4 minutes with an electric mixer on medium speed to perfectly integrate all the components.
Once the mixture is ready, pour it into a well-greased 9 x 13-inch pan to prevent the cake from sticking during baking.
Sprinkle the brown sugar and walnuts over the surface of the cake, spreading them evenly so they add texture and flavor during baking.
Bake the cake in a preheated oven at 325°F (165°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean, a sign that it is perfectly cooked.
Let the cake cool for 15 minutes so it sets and doesn't fall apart when handled.
While the cake is cooling, prepare the icing by combining the corresponding ingredients and bringing them to a boil for 2 minutes so they thicken slightly and provide a sweet, creamy flavor.
Finally, pour the icing over the warm cake, making sure to cover the entire surface so the cake remains moist and delicious.
