| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Desserts | 16 | Servings | |
INGREDIENTS
| 1 1/3 | c | Chopped pitted prunes, divided |
| 1 | c | Buttermilk, divided |
| 1/3 | c | Sugar |
| 1/3 | c | Packed dark brown sugar |
| 1/4 | c | Vegetable oil |
| 1 | Egg | |
| 3 | Egg whites | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Ground allspice |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla extract |
| Vegetable cooking spray | ||
| 1/4 | c | Sugar |
| 1/4 | c | Buttermilk |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Imitation butter flavor |
| 1 | slice). |
INSTRUCTIONS
Position knife blade in food processor bowl; add 2/3 cup prunes and 1/2 cup buttermilk, and process until smooth. Combine prune puree, remaining 2/3 cup prunes, and 1/2 cup buttermilk in a bowl; stir well, and set aside. Combine 1/3 cup sugar, brown sugar, and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites; beat well. Combine flour, 1 teaspoon baking soda, and next 4 ingredients; add to sugar mixture alternately with prune mixture, beginning and ending with flour mixture. Mix well after each addition. Add vanilla. Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350 deg for 50 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Place cake on a serving platter; poke holes in top of cake, using a skewer. Combine remaining sugar, buttermilk, and remaining teaspoon baking soda in a small saucepan; bring to a boil over medium heat. Remove from heat, and stir in butter flavor. Drizzle over cake. Yield: 16 servings (serving size: Per serving: 185 Calories; 4g Fat (20% calories from fat); 4g Protein; 34g Carbohydrate; 12mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 136 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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