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Prune Cake (holiday Spice Cake)
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Christmas
/
Desserts
Ingredients:
-----CAKE----- 1
c
Oil 1 1/2
c
Sugar 1
c
Buttermilk 2
c
All-purpose flour 3
Eggs 2
ts
Baking powder 1
t
Salt 1
t
Cinnamon 1
t
Nutmeg 1
t
Baking soda 1/2
ts
Allspice 2
ts
Vanilla extract 1
t
Lemon extract 1
c
Pitted prunes, chopped 1
c
Pecans or walnuts, chopped
Sauce
-----SAUCE----- 1
c
Sugar 1/2
c
Buttermilk 2
tb
Light corn syrup 1
Stick of butter or margarine
Cut into pieces 1/2
ts
Baking soda 1
t
Vanilla extract 1
t
Lemon extract
Directions:
Ann Richter says she usually refers to this as holiday spice cake
since people do not seem to take to the idea of prunes - until they
eat the cake. She also likes to let the cake "age" for three days
before serving.
(CAKE)
Preheat oven to 350 degrees. 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.
NOTE: For gift giving, Richter recommends making the cakes in loaf
pans -
2 greased, floured, 9-by-5-by-3 inch pans. Bake in a preheated
325 degree oven for 40 to 45 minutes. Remove from pans, place on
serving dish or container and poke holes in top. Pour sauce
over top.
One batch of sauce makes enough for 4 of these loaf cakes.
Let cool before wrapping. Wrap in foil or colored plastic wrap
and decorate with bows.
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