Name: Prune Cake with Buttermilk Topping
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 9 by 13-inch cake
Cuisine: european
Ingredients: 2 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 2 cups sugar; 1 cup vegetable oil; 1 cup buttermilk; 1 teaspoon vanilla extract; 3 eggs; 2 cup seedless prunes, cut in quarters; 1 cup chopped walnuts; 1/3 cup sugar; 1/3 cup buttermilk; 2 tablespoons unsalted butter; 1/4 teaspoon baking soda; Juice of 1/2 lemon

Directions

Preheat oven to 350 degrees F. 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.

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Prune Cake with Buttermilk Topping

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