| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts, Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oil |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Buttermilk |
| 2 |
c |
All-purpose flour |
| 3 |
|
Eggs |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Allspice |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
| 1 |
c |
Pitted prunes, chopped |
| 1 |
c |
Pecans or walnuts, chopped |
|
|
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 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
CAKE
SAUCE
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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