Yield: 16 Servings
|1⅓ cup||Chopped pitted prunes, divided|
|1 cup||Buttermilk, divided|
|⅓ cup||Packed dark brown sugar|
|¼ cup||Vegetable oil|
|2 cups||All-purpose flour|
|1 teaspoon||Baking soda|
|1½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground nutmeg|
|½ teaspoon||Ground allspice|
|1 teaspoon||Vanilla extract|
|Vegetable cooking spray|
|¼ teaspoon||Baking soda|
|⅛ teaspoon||Imitation butter flavor|
Position knife blade in food processor bowl; add ⅔ cup prunes and ½ cup buttermilk, and process until smooth. Combine prune puree, remaining ⅔ cup prunes, and ½ cup buttermilk in a bowl; stir well, and set aside.
Combine ⅓ cup sugar, brown sugar, and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites; beat well.
Combine flour, 1 teaspoon baking soda, and next 4 ingredients; add to sugar mixture alternately with prune mixture, beginning and ending with flour mixture. Mix well after each addition. Add vanilla.
Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350 deg for 50 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Place cake on a serving platter; poke holes in top of cake, using a skewer.
Combine remaining sugar, buttermilk, and remaining teaspoon baking soda in a small saucepan; bring to a boil over medium heat. Remove from heat, and stir in butter flavor. Drizzle over cake. Yield: 16 servings (serving size: Per serving: 185 Calories; 4g Fat (20% calories from fat); 4g Protein; 34g Carbohydrate; 12mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 136 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.