Prune Cake
Ingredients
- 1 cup pitted prunes
- ½ cup water
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- 1 tablespoon ground allspice
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 ½ cups chopped pecans
- 1 cup white sugar
- ½ cup margarine
- ½ cup buttermilk
- 2 tablespoons corn syrup, such as Karo
- 1 teaspoon vanilla extract
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).
- Whisk 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; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.
- Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.
- Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.
- Invert cake onto a platter; pour hot icing over top.
Source
Original recipe: View Original