| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Cakes, Desserts, Fruit | 12 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour |
| 2 | c | Sugar |
| 1 | c | Cooking Oil (I use Mazola) |
| 3 | Eggs | |
| 1 | Jr (Lg) food/regular prunes (Baby Food section ) | |
| 1 | ts | Each: Cinnamon; Nutmeg, Allspice |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Preheat oven to 350 D., grease & flour large tube pan/bundt (for prettier cake) In large bowl mix sugar oil & eggs & beat until light & fluffy. Add flour in 1/3's with the prunes. Add spice & beat well. Fold in chopped pecans. Pour batter into pan & bake until a tooth pick in center comes out clean (about 45 mins. to 1 Hour). Cool in pan inverted on plate for about fifteen min.. remove pan & glaze cake with the following. Cake should be warm when glazed. Glaze: 2 c 10XX sugar & lemon juice to make a medium paste. Brush onto cake, covering entire surface. Will form donut- like glaze. This glazed delicious cake sells well at bazaars, raffles & other functions & has been stolen from my kitchen on more than on occassion. Makes a nice center piece decorated with holly leaves & berries during the holidays. Recipe by: Elam TVBV36A Posted to MC-Recipe Digest V1 #803 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997
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