Prune Cake (holiday Spice Cake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Oil |
| 1 1/2 | c | Sugar |
| 1 | c | Buttermilk |
| 2 | c | All-purpose flour |
| 3 | Eggs | |
| 2 | t | Baking powder |
| 1 | t | Salt |
| 1 | t | Cinnamon |
| 1 | t | Nutmeg |
| 1 | t | Baking soda |
| 1/2 | t | Allspice |
| 2 | t | Vanilla extract |
| 1 | t | Lemon extract |
| 1 | c | Pitted prunes, chopped |
| 1 | c | Pecans or walnuts, chopped |
| Sauce | ||
| 1 | c | Sugar |
| 1/2 | c | Buttermilk |
| 2 | T | Light corn syrup |
| 1 | Stick of butter or margarine | |
| Cut into pieces | ||
| 1/2 | t | Baking soda |
| 1 | t | Vanilla extract |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 6024
Calories From Fat: 2511
Total Fat: 284.1g
Cholesterol: 579.4mg
Sodium: 6183.4mg
Potassium: 1875.6mg
Carbohydrates: 833.1g
Fiber: 18.2g
Sugar: 531.9g
Protein: 60g