Search
by Ingredient

Prune Cake(Holiday Spice Cake)

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Nicki

YIELD

1 cake

PREP

10 min

COOK

60 min

READY

90 min

Ingredients

Cake
1 237
CUP ML VEGETABLE OIL
1 ½ 355
CUPS ML SUGAR
1 237
CUP ML BUTTERMILK
2 473
3 3
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML ALLSPICE
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 5
TEASPOON ML LEMON EXTRACT *
1 237
CUP ML PRUNES
chopped, pitted *
1 237
CUP ML PECANS
chopped
Sauce
1 237
CUP ML SUGAR
½ 118
CUP ML BUTTERMILK
2 3E+1
TABLESPOONS ML LIGHT CORN SYRUP
1 113
STICK G BUTTER
cut into pieces
½ 2.5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 446g (15.7 oz)
Amount per Serving
Calories 1718 54% from fat
 % Daily Value *
Total Fat 102g 158%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 1116mg 46%
Total Carbohydrate 64g 64%
Dietary Fiber 5g 19%
Sugars g
Protein 34g
Vitamin A 19% Vitamin C 2%
Calcium 22% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe