Old Fashioned Prune Cake

SUBMITTED BY: WYJAC PHOTO BY: JENROLLINS69

"This is a very moist and rich cake. A little troublesome, but well worth it!"

SERVINGS & SCALING

Original recipe yield: 1 Bundt or tube pan

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup vegetable oil
3 eggs
1 1/2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 1/2 cups chopped pecans
3/4 cup butter
3/4 cup buttermilk
1 1/2 teaspoons dark corn syrup
1 1/2 cups white sugar
2 teaspoons vanilla extract

READ REVIEWS (26)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 5, 2004 by JOSIE

Oh my goodness Jackie...I could eat my body weight in this stuff. Talk about one moist cake. This is absolutely delicious. A lot of people turn their noses up at the word "prune", but I guarantee one bite of this cake and they'll change their minds. Can't wait for another peice!!

12 users found this review helpful

Reviewed on Sep. 12, 2007 by Chrys

This is fabulous, without the frosting! I substituted cloves for the allspice, based on an old recipe. I used a 16oz. jar of Sunsweet stewed prunes, which yielded about 1 1/4 cups of pureed prunes, and the cake was very moist. I made this years ago using dried prunes, and it wasn't nearly as moist as with stewed. When my teenaged son heard it was made with prunes, he initially refused to try it. When he heard my husband comment how delicious it was, he tried it and loved it! Advertise it as a Spice Cake and no one will ever know!

6 users found this review helpful

Reviewed on Jan. 5, 2004 by CITYKID

I too remember this cake from my childhood but the recipe was lost in a move. This is a new favorite when we want something other than chocolate. A great cake to take to a potluck, you will come home with an empty pan!

6 users found this review helpful

MORE MEMBER REVIEWS