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Prune Cake |
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Serves: 12
Print this Recipe
This recipe is definitely from the South. We had a friend who used to make our family this prune cake every Christmas, but now I make it for my family year-round.
Betty Satterfield
Robbinsville, North Carolina
2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs, beaten
1 cup chopped cooked pitted prunes, drained
1 cup chopped nuts
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup butter or margarine
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
Whipped topping and pecan halves, optional
In a large mixing bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in prunes and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. For glaze, immediately combine the sugar, butter, buttermilk, corn syrup and baking soda in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan. Top individual slices with whipped topping and a pecan halve if desired.
© Copyright Reiman Publications, 1993-1997
Prune Cake comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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