Prune Cake
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Pitted Prunes1 cup
Water2 cups
All-Purpose Flour1 cup
White Sugar1 tbsp
Ground Allspice1 tsp
Baking Soda1 tsp
Ground Nutmeg1 tsp
Ground Cinnamon1 tsp
Salt1 cup
Vegetable Oil1 cup
Buttermilk1.5 cups
Pecan (chopped)1 cup
Margarine1 tsp
Vanilla Extract2 tbsps
Corn SyrupDirections:
1
Combine prunes and water in a small saucepan over medium-high heat
2
Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes
3
Drain and set aside
4
Preheat oven to 350 degrees F (175 degrees C)
5
Grease and flour a fluted tube pan (such as a Bundt(R))
6
Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl
7
Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture
8
Mix until fully incorporated
9
Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit
10
Stir in the chopped pecans
11
Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes
12
Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack
13
To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat
14
Boil for a full 5 minutes, stirring occasionally
15
Invert cake onto a platter and pour hot icing over the cake