Prune cake with buttermilk topping
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CAKE | ||
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground allspice |
| 2 | cups | Sugar |
| 1 | cup | Vegetable oil |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla extract |
| 3 | Eggs | |
| 2 | cups | Seedless prunes, cut in |
| Quarters | ||
| 1 | cup | Chopped walnuts |
| TOPPING | ||
| ⅓ | cup | Sugar |
| ⅓ | cup | Buttermilk |
| 2 | tablespoons | Unsalted butter |
| ¼ | teaspoon | Baking soda |
| Juice of 1/2 lemon | ||
Directions
Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake.
Serve warm or cool.
Yield: 9 by 13-inch cake
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