Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Prune Cake with Buttermilk Topping
- Level: Easy
- Yield: 9 by 13-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 762
- Total Fat
- 38
- Saturated Fat
- 5
- Carbohydrates
- 102
- Dietary Fiber
- 5
- Sugar
- 69
- Protein
- 9
- Cholesterol
- 62
- Sodium
- 500
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
CAKE:
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
TOPPING:
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.