DRUNKEN PRUNE POUNDCAKE
This recipe is from the cookbook "Cowgirl Cuisine". A friend brought it over one evening and we served it with whipped cream. I had to have the recipe!
Provided by MailbagMary
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray.
- In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes.
- Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean.
- To Make Brandy Soaked Prunes.
- Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.
Nutrition Facts : Calories 755.8, Fat 26.2, SaturatedFat 15.6, Cholesterol 155.2, Sodium 376.9, Carbohydrate 123.3, Fiber 2.4, Sugar 84, Protein 9.7
BREAD PUDDING WITH DRUNKEN PRUNES
This is "too good" for kids! If the idea of prunes in a Christmas dessert give you the willies, substitute raisins, figs, dried cranberries or cherries (not all at once, but hey--that might be good!). Works for breakfast, too, for overnight guests during the holidays.
Provided by Debber
Categories Dessert
Time 1h10m
Yield 1/2 cup, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
- Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
- In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
- In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
- Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
- Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
- Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
- If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
- Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Nutrition Facts : Calories 302.4, Fat 14.5, SaturatedFat 8.2, Cholesterol 117.1, Sodium 323.7, Carbohydrate 25.8, Fiber 1.4, Sugar 8.5, Protein 5.3
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