You can even substitute a couple more prunes for the oil in this nutritious cake recipe.
How To Make Prune Cake with Prune Icing
A wonderful little recipe for simple yet wonderful prune cake with prune icing. Delightful moist cake with the natural subtle sweetness from the prunes, with a balance of spices for a depth of flavor that truly complements the entire dessert dish.
- 1 cup vegetable oil
- 3 eggs
- 1 ½ cups white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup buttermilk
- 1 ¼ tsp vanilla extract
- 1 cup prunes (pitted and chopped)
- 1 ½ cups pecans (chopped )
- ¾ cup butter
For the Topping:
- ¾ cup buttermilk
- 1 ½ tsp dark corn syrup
- 1 ½ cups white sugar
- 2 tsp vanilla extract
- Preheat oven to 350 degress F. 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 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 vanilla.
- Pour into greased and floured Bundt or tube pan and bake at 350 degrees F for 1 hour, or until a toothpick comes out clean when inserted in the center.
For the topping:
- In saucepan, over medium heat, cook butter, buttermilk, corn syrup and 1 ½ cups of sugar until sugar and butter melt. Remove from heat and add 2 teaspoons of vanilla and stir.
- 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.
How To Make Prune Cake with Prune Icing
A wonderful little recipe for simple yet wonderful prune cake with prune icing. Delightful moist cake with the natural subtle sweetness from the prunes, with a balance of spices for a depth of flavor that truly complements the entire dessert dish.
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 1 ½ cups white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup buttermilk
- 1 ¼ tsp vanilla extract
- 1 cup prunes, pitted and chopped
- 1 ½ cups pecans, chopped
- ¾ cup butter
For the Topping:
- ¾ cup buttermilk
- 1 ½ tsp dark corn syrup
- 1 ½ cups white sugar
- 2 tsp vanilla extract
Instructions
-
Preheat oven to 350 degress F. 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 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 vanilla.
-
Pour into greased and floured Bundt or tube pan and bake at 350 degrees F for 1 hour, or until a toothpick comes out clean when inserted in the center.
For the topping:
-
In saucepan, over medium heat, cook butter, buttermilk, corn syrup and 1 ½ cups of sugar until sugar and butter melt. Remove from heat and add 2 teaspoons of vanilla and stir.
- 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.
Nutrition
- Calcium: 108mg
- Calories: 1042kcal
- Carbohydrates: 120g
- Cholesterol: 67mg
- Fat: 62g
- Fiber: 4g
- Iron: 2mg
- Potassium: 371mg
- Protein: 9g
- Saturated Fat: 29g
- Sodium: 732mg
- Sugar: 88g
- Vitamin A: 1117IU
- Vitamin C: 1mg
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