PRUNE CAKE WITH BUTTERMILK TOPPING
Provided by Food Network
Categories dessert
Time 1h5m
Yield 9 by 13-inch cake
Number Of Ingredients 18
Steps:
- 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.
INY'S PRUNE CAKE WITH BUTTERMILK ICING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
- Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
- Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
- Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
- In a separate bowl, mix together the oil, sugar, vanilla and eggs.
- Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
- Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
- Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
- When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
- Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
- While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
- Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
- Helpful hint: serve without revealing the fact that the cake contains prunes.
PRUNE CAKE WITH BUTTERMILK ICING RECIPE
Provided by á-174621
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease a 9 x 13 pan. Cake: Place the prunes in a saucepan and cover with water. Bring to a slow boil over medium-high heat and continue to boil for approximately 8 minutes. Drain the water and smash the prunes with the bottom of a glass or plate. It's OK to have small chunks. Set the prunes aside. Cream together the oil and sugar. Add the remaining cake ingredients, including the prunes, and blend thoroughly. Pour in the prepared baking pan and bake for 30-35 minutes. Do not overbake as the cake is intended to be very moist. When the cake has about 5 minutes left to bake, make the icing. Icing: Place the icing ingredients in a saucepan and bring to a slow boil over medium-high heat. You do not need to stir. Continue to boil for 5 minutes. (Important: the icing should be the color of caramel but not thick or sticky. It needs to be pourable.) While the cake is still very warm, evenly pour the icing over the cake. You will need to work fast as the icing will seep into the cake.
PRUNE CAKE WITH BUTTERMILK ICING
I used to cook this cake. Tonight as my sister and I were shelling pecans she began talking about it. When we were young a neighbor would cook this cake and invite us over, we loved it. Pretty nice to be sitting in front of the fireplace shelling pecans with my sister and reminiscing about favorite memories. So, I thought I would...
Provided by Jewel Hall
Categories Cakes
Time 1h45m
Number Of Ingredients 19
Steps:
- 1. CAKE: Preheat Oven to 350 degrees F. Combine eggs, oil,and sugar in a large mixing bowl. Mix well. Combine dry ingredients (PUT SPICES IN FLOUR); add to oil mixture alternating with milk, beating well after each addition. Stir in vanilla, prunes (don't forget to cook first in a little water on low with lid on) and Black walnuts.
- 2. Spoon batter into a 9x13x2 inch pan. Bake for 35 to 40 minutes or until cake pulls away from sides of pan. Place on rack to cool. Punch holes in top of cake with tooth pick. Spoon Buttermilk icing over cake while still warm. Completely cool, will be more flavorful if cooked two days before serving. Keep covered.
- 3. BUTTERMILK ICING:Combine all ingredients except vanilla in a sauce pan. Place on medium heat, bring to a slow boil. On a slow boil cook 5 minutes, stirring constantly. Remove from heat; add vanilla and beat well. Allow cake to completely cool, cover and keep at room temperature for 2 days before serving. (I always have to sneak a piece while it is still warm) DELICIOUS !!!!!!!!!!!!!!!
OLD FASHIONED PRUNE CAKE
This is a very moist and rich cake. A little troublesome, but well worth it!
Provided by WYJAC
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
- In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
- In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
- Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
- Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
- Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
- For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g
PRUNE CAKE WITH BUTTERMILK ICING
Make and share this Prune Cake With Buttermilk Icing recipe from Food.com.
Provided by F-16 momma
Categories Breakfast
Time 1h10m
Yield 1 9 x 13 pan, 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300 F and grease a 9 x 13 in baking pan.
- Place prunes in small saucepan, cover with water and bring to a boil; cook until soft and mashable (about 8 min).
- Drain water and mash prunes (ok to leave some chunks behind), set aside.
- For cake, mix together flour, baking soda, nutmeg, cinnamon, and allspice.
- In separate bowl, mix together sugar, eggs, oil, and vanilla.
- Combine wet and dry ingredients and splash in buttermild.
- Stir until just combined (will be slightly lumpy).
- Add mashed prunes.
- Pour into baking pan and bake at 300 F for 35 to 40 minute.
- When cake has about 5 min left to bake, make icing: combine butter, baking soda, corn syrup, and vanilla in medium saucepan and stir to combine.
- Bring to a slow boil over med-high heat.
- Continue boiling until it turns a light caramel color (5-7 min) -- should be pourable but not firm and sticky.
- Pull cake out of oven.
- While cake is still warm, pour icing evenly over top -- work fast, it will soak into cake quickly.
- Spread to coat evenly and serve immediately.
Nutrition Facts : Calories 226.8, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 118.1, Carbohydrate 28.9, Fiber 0.8, Sugar 20.5, Protein 2.3
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