Prune cake w/buttermilk icing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| 3 | Eggs | |
| 1½ | cup | Sugar |
| 2 | cups | Flour |
| 1 | cup | Buttermilk |
| 1 | cup | Chopped pecans |
| 1 | cup | Prunes; cooked, seeded and chopped |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Each: soda; cinnamon, nutmeg, allspice; & vanilla |
| 1 | cup | Sugar |
| ½ | cup | Buttermilk |
| ½ | teaspoon | Each: soda & vanilla |
| 1 | tablespoon | Corn syrup |
Directions
BUTTERMILK ICING
CAKE: Blend sugar, oil and eggs. Sift flour, salt, soda, cinnamon, nutmeg and allspice together. Add alternately with buttermilk to egg mixture. Add vanilla, nuts and prunes. Mix well and pour into 9x13-inch pan which has been lightly greased and floured. Bake at 300 for 1 hour. Can also be made in 10-inch tube or Bundt pan. BUTTERMILK ICING: Mix all ingredients in a large saucepan. Bring to soft ball stage over moderate heat. Pour over warm cake without beating. The icing goes into the cake and forms a glaze over the top.
MRS R.M. HENDERSON (THELMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .