Prune Cake
Description
This rich spice cake is made with buttermilk, cooked dried plums, and chopped pecans, then topped with a sweet buttermilk icing.
Ingredients
•
1 cup pitted prunes
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1/2 cup water
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2 cups all-purpose flour
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1 1/2 cups white sugar
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1 tablespoon ground allspice
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1 teaspoon baking soda
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1 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 cup vegetable oil
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1 cup buttermilk
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2 eggs, lightly beaten
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1 1/2 cups chopped pecans
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1 cup white sugar
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1/2 cup margarine
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1/2 cup buttermilk
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2 tablespoons corn syrup, such as Karo®
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1 teaspoon vanilla extract
Directions
1
Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).
3
Whisk flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.
4
Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.
5
Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.
6
Invert cake onto a platter; pour hot icing over top.