3 recipes found
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.
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.
Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper.
Make cake: Place prunes into a medium saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside.
Whisk together flour, cinnamon, cloves, and nutmeg in a medium bowl. Beat together sugar, eggs, and butter in a large bowl until blended. Stir together prune juice and baking soda in a measuring cup until combined.
Stir prune juice mixture and flour mixture alternately into egg mixture until well combined. Stir in mashed prunes until incorporated. Transfer batter to the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 30 to 35 minutes. Cool for 15 minutes, then remove cake from the dish and transfer to a wire rack to cool completely.
While cake is cooling, make sauce: Add sugar, butter, cream, corn syrup, and baking soda to a small saucepan over medium heat. Bring to a boil and boil for 2 minutes.
Slice cooled cake and serve with warm sauce.