Prune Cake With Buttermilk Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Niger | Tamwt02 | 1 | Servings |
INGREDIENTS
| === CAKE === | ||
| 2 | c | Flour |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 1 | t | Ground cinnamon |
| 1 | t | Ground nutmeg |
| 1/4 | t | Ground allspice |
| 2 | c | Sugar |
| 1 | c | Vegetable oil |
| 1 | c | Buttermilk |
| 1 | t | Vanilla extract |
| 3 | Eggs | |
| 2 | c | Seedless prunes, cut in |
| quarters | ||
| 1 | c | Chopped walnuts |
| === TOPPING === | ||
| 1/3 | c | Sugar |
| 1/3 | c | Buttermilk |
| 2 | T | Unsalted butter |
| 1/4 | t | Baking soda |
| Juice of 1/2 lemon |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 9- by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean. Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool. This recipe yields one 9- by 13-inch cake. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B11 broadcast 03-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6616
Calories From Fat: 2959
Total Fat: 339g
Cholesterol: 632.1mg
Sodium: 4481.7mg
Potassium: 3138.9mg
Carbohydrates: 861.4g
Fiber: 35.6g
Sugar: 488.4g
Protein: 79.4g