prune cake

Ingredients

• Servings: 1
• cake:
• 1 cup pitted prunes
• 1/2 cup water
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 tablespoon ground allspice
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 1 1/2 cups chopped pecans
• icing:
• 1 cup white sugar
• 1/2 cup margarine
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons corn syrup, such as karo®

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• combine prunes and water in a small saucepan over medium-high heat. bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. drain and set aside.
• preheat oven to 350 degrees f (175 degrees c). grease and flour a fluted tube pan (such as a bundt®).
• mix 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; pour them into the flour mixture. mix until fully incorporated. use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. stir in the chopped pecans.
• pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
• to make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. boil for a full 5 minutes, stirring occasionally.
• invert cake a platter and pour hot icing over the cake.