adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prune Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Decadent spice cake with buttermilk, cooked prunes, pecans, and a sweet icing.
Ingredients:
  • 1 cup buttermilk
  • 1 cup pitted prunes
  • 0.5 cup water
  • 2 cups all-purpose flour
  • 1.5 cups white sugar
  • 1 tablespoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1.5 cups chopped pecans
  • 1 cup white sugar
  • 0.5 cup margarine
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons corn syrup, such as Karo®
Instructions:
  • In a small saucepan over medium-high heat, simmer prunes in water until tender, about 5 minutes. Drain and set aside.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour a beautiful fluted tube pan, like the iconic Bundt® pan.
  • In a mixing bowl, combine flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt. In a separate bowl, mix vegetable oil, 1 cup buttermilk, and eggs, then pour into the flour mixture. Blend until fully mixed. Use an electric mixer to incorporate the drained prunes into the mixture. Lastly, stir in the chopped pecans.
  • Transfer the batter into the greased pan and bake in the preheated oven until a tester comes out clean, approximately 45 minutes. Once baked, let the cake cool on a wire rack for at least 10 minutes.
  • In a saucepan over medium-high heat, bring 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup to a boil. Cook for 5 minutes, stirring occasionally.
  • Place the cake upside down on a serving platter and generously drizzle the warm icing over it.

Similar Recipes