I came across this recipe over at The Pioneer Woman’s blog. If you haven’t heard of her, or ever visited her most amazing blog, you are missing out BIG TIME! This woman is amazing – she lives on a ranch, she has 4 kids & a cowboy husband, she cooks (delicious food!), she homeschools, she takes amazing photos and she blogs, on top of all the housework! In my eyes, she is a Super Woman! How she finds the time to do it all, is beyond me! You have to check out her blog, you will be addicted. Don’t say I didn’t warn ya..
Ok, lets get back to the recipe… The way she described this cake in her post, just forced me to give it a try! And it turned out really good. Basically, if you love prunes, this cake is for you. It’s rich, moist & is a delightful treat for all you Prune lovers.
To make this cake, you will need the following ingredients:
All purpose flour, Baking Soda, Canola Oil, Eggs, Sugar, Prunes, Nutmeg, All Spice, Cinnamon, Corn Syrup, Vanilla Extract, & Buttermilk
To begin, place the prunes in a pot, cover with water and boil until they are soft & mashable, about 8 minutes
Meanwhile in a large bowl combine flour, cinnamon, nutmeg, and allspice.
And sift together…
In a separate bowl, mix together oil, sugar, and eggs
Combine wet and dry ingredients together, and splash in the buttermilk. Stir together until just combined; DO NOT OVERMIX
Drain the water from the prunes, put on a plate and mash really well with a fork, until they’re nice and soft…
After you mix the batter, gently stir in the mashed prunes….
Smells so good!…
Pour into a buttered baking dish & bake at 300 degrees for 35 – 45 minutes.
We want this cake nice and moist.
When the cake has about five minutes remaining, make the icing:
In a medium saucepan over medium heat, combine sugar, buttermilk, butter, baking soda, and vanilla. Stir together as butter melts.
Bring to a slow boil. No need to continue stirring while it boils…
Continue boiling until icing turns a light caramel color, about five to seven minutes. IMPORTANT: Icing should resemble the color of caramel, but not be firm or sticky yet! The icing must be pourable.
When the cake is done (just barely!) remove it from the oven. While the cake is very warm, pour icing evenly over the top. Work quickly, as it will start to soak into the cake. Spread to coat evenly using a spatula.
Serve immediately or let it sit and soak in the sweet goodness…
Prune Cake
Makes: 10-15 generous slices
Prep time: 20 min to prepare, 35 – 40 min baking
Ingredients:
Cake
1 cup prunes
1 cup sugar
3 eggs
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 300 degrees.
Icing
1 cup sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter
½ teaspoon vanilla
Now make some tea & serve it up!
Enjoy!
leyla you are hard core on this blogging thing man, i still have yet been able to properly think of another blog title, or entry. Part of my problem, anxiety, hesitation is that i feel that i should only blog about photos. If i don’t blog about photos it’s as if i have nothing relevant to say –it’s a struggle but i’m inspired by you!!! What camera are you using to take these excellent pictures? Are those real estate shots yours? WOWWWWW
You make this prune cake LOOK more appetizing than it sounds. I thought it was chocolate. hehe
I’m hungy!
Like Tiana Said,
You make this prune cake look MORE APPETIZING than it sounds.
Great Job Leyla
Andre
This cake is about the same as my mother made when I was a child. But she also made a wonderful cooked prune icing to go on the cake. It was so delicious! Does anyone possibly have this one?
I can’t make pie crusts. I believe the crust really makes the pie, and I would love to learn how to bake a delicious flakey crust. I’m over four score and ten…but its never too late to learn!
This is pretty much the same recipe I use. I add 1/2 cup finely chopped pecans and only use 1/2 tsp Nutmeg… only because I don’t like it.
Adding corn syrup to the ‘frosting’ probably isn’t necessary unless the humidity is high. I do add corn syrup to sugary recipes on rainy days because it helps keep the sugar from crystalizing.
To make it go quicker: chop nuts in the blender, add cooked prunes, blend, add eggs, blend, pour that into the sifted dry ingredients, then stir in the buttermilk last.
great pictures!
Sometimes people seem to have an aversion to prunes, so when they ask what it is, I tell them its a “Spiced Nut Cake” hehehe