Prune Cake (Holiday Spice Cake)
Yield
1 servingsPrep
30 minCook
70 minReady
3 daysTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
buttermilk
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
allspice
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | cup |
prunes
chopped, pitted |
*
|
| 1 | cup |
pecans
or walnuts |
|
| Sauce | |||
| 1 | cup |
sugar
|
|
| ½ | cup |
buttermilk
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 1 | stick |
butter
or margarine, cut into pieces |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
|
|
| 355 | ml |
sugar
|
|
| 237 | ml |
buttermilk
|
|
| 473 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
allspice
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
| 237 | ml |
prunes
chopped, pitted |
*
|
| 237 | ml |
pecans
or walnuts |
|
| Sauce | |||
| 237 | ml |
sugar
|
|
| 118 | ml |
buttermilk
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 113 | g |
butter
or margarine, cut into pieces |
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Mix all ingredients (except sauce).
Pour into a greased floured tube pan and bake until cake tests done - about 1 hour.
Let cool in pan about 10 minutes; turn out on rack and cool completely.
Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes).
Wrap tightly and let sit for three days.
(SAUCE - MAKES ENOUGH FOR TWO CAKES) Combine all ingredients in a large sauce pan.
Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes.
Cool slightly and pour sauce over cakes.
