| 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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