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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a very moist and rich cake. A little troublesome, but well worth it! Ingredients:
1 cup vegetable oil |
3 eggs |
1 1/2 cups white sugar |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 cup buttermilk |
1 1/4 teaspoons vanilla extract |
1 cup prunes, pitted and chopped |
1 1/2 cups chopped pecans |
3/4 cup butter |
3/4 cup buttermilk |
1 1/2 teaspoons dark corn syrup |
1 1/2 cups white sugar |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
2. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
3. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
4. 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.
5. 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.
6. 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.
7. 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.
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