Old-Fashioned Prune Cake
Description
This prune cake is incredibly moist, warmly spiced, and finished with a buttery buttermilk glaze for a nostalgic dessert that’s perfect for holidays.
Ingredients
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1 cup vegetable oil
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3 eggs
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1 1/2 cups white sugar
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1 cup buttermilk
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1 1/4 teaspoons vanilla extract
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1 cup prunes, pitted and chopped
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1 1/2 cups chopped pecans
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3/4 cup butter
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3/4 cup buttermilk
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1 1/2 teaspoons dark corn syrup
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1 1/2 cups white sugar
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2
Whisk flour, baking soda, salt, allspice, cinnamon, and nutmeg together in a medium bowl. Set aside.
3
Beat oil, eggs, and sugar together in a large bowl at medium speed until well combined.
4
Add the flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat well after each addition. Fold in prunes, pecans, and 1 1/4 teaspoons vanilla. Spread batter into the prepared pan.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
6
Poke deep holes all over the hot cake with the handle of a wooden spoon or a skewer.
7
To make the glaze: Combine butter, buttermilk, corn syrup, and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the butter melts and the sugar dissolves. Remove from the heat and stir in 2 teaspoons vanilla.
8
Slowly spoon the warm glaze over the hot cake, allowing it to soak into the holes before adding more.