Prune bundt cake

Yield: 16 Servings

Measure Ingredient
1⅓ cup Chopped pitted prunes, divided
1 cup Buttermilk, divided
⅓ cup Sugar
⅓ cup Packed dark brown sugar
¼ cup Vegetable oil
1 Egg
3 Egg whites
2 cups All-purpose flour
1 teaspoon Baking soda
1½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
¼ teaspoon Salt
1 teaspoon Vanilla extract
Vegetable cooking spray
¼ cup Sugar
¼ cup Buttermilk
¼ teaspoon Baking soda
⅛ teaspoon Imitation butter flavor
1 slice).

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.

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