Prune cake #1

Yield: 12 Servings

Measure Ingredient
2 cups All-purpose flour
2 cups Sugar
1 teaspoon Each: baking soda; salt, & cinnamon
⅛ teaspoon Ground cloves
1 cup Pureed prunes; baby food
1 cup Salad oil
1 cup Buttermilk
3 \N Eggs; beaten
1 teaspoon Vanilla
1 cup Chopped walnuts
½ cup Sugar
¼ cup Buttermilk
2 tablespoons Butter or margarine
1 tablespoon Light corn syrup
⅛ teaspoon Baking soda

Preheat oven to 350. Grease 12-cup bundt pan. Set aside. In large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, cloves, prunes, salad oil, buttermilk, eggs & vanilla. Beat at low speed until moistened, scraping sides of bowl occasionally. Increase speed to medium. Continue beating until smooth. Stir in nuts. Pour into pan & bake for 1 hour & 15 minutes. Cook cake in pan 20 minutes on wire rack. Remove from pan to wire rack. In small saucepan, combine sugar, buttermilk, butter, corn syrup & baking soda. Cook over low heat stirring constantly for about 10 minutes.

Place cake on rack over sheet of wax paper. Using fork or wooden skewer, prick holes in cake. Slowly pour syrup over warm cake, letting excess topping drip onto wax paper. Let cool completely before slicing.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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