Yield: 12 Servings
|2 cups||All-purpose flour|
|1 teaspoon||Each: baking soda; salt, & cinnamon|
|⅛ teaspoon||Ground cloves|
|1 cup||Pureed prunes; baby food|
|1 cup||Salad oil|
|1 cup||Chopped walnuts|
|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.
MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .