Prune Cake

Name: Prune Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup pitted prunes 1 cup pitted prunes; ½ cup water ½ cup water; 2 cups all-purpose flour 2 cups all-purpose flour; 1 ½ cups white sugar 1 ½ cups white sugar; 1 tablespoon ground allspice 1 tablespoon ground allspice; 1 teaspoon baking soda 1 teaspoon baking soda; 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon; ½ teaspoon salt ½ teaspoon salt; 1 cup vegetable oil 1 cup vegetable oil; 1 cup buttermilk 1 cup buttermilk; 2 eggs, lightly beaten 2 eggs, lightly beaten; 1 ½ cups chopped pecans 1 ½ cups chopped pecans

Prep: 30 minsCook: 45 mins

Prep

30 mins

Cook

45 mins

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

11 cup pitted prunes
½ cup water½ cup water
22 cups all-purpose flour
11 ½ cups white sugar
11 tablespoon ground allspice
11 teaspoon baking soda
11 teaspoon ground nutmeg
11 teaspoon ground cinnamon
½ teaspoon salt½ teaspoon salt
11 cup vegetable oil
11 cup buttermilk
22 eggs, lightly beaten
11 ½ cups chopped pecans

Instructions

1
Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
2
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
3
Mix 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; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
4
Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
5
To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
6
Invert cake onto a platter and pour hot icing over the cake.

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