Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | CAKE |
2 cups | Flour |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
1 teaspoon | Ground cinnamon |
1 teaspoon | Ground nutmeg |
¼ teaspoon | Ground allspice |
2 cups | Sugar |
1 cup | Vegetable oil |
1 cup | Buttermilk |
1 teaspoon | Vanilla extract |
3 \N | Eggs |
2 cups | Seedless prunes, cut in |
\N \N | Quarters |
1 cup | Chopped walnuts |
\N \N | TOPPING |
⅓ cup | Sugar |
⅓ cup | Buttermilk |
2 tablespoons | Unsalted butter |
¼ teaspoon | Baking soda |
\N \N | Juice of 1/2 lemon |
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.
Yield: 9 by 13-inch cake
TAMALES WORLD TOUR SHOW #WT1B11 SCANDINAVIA