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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is an incredibly moist cake with a wonderful flavor. No, you cannot taste the prunes. I guess that's the surprise in the cake. I ran the prunes through my food processor and found this to be much easier than trying to finely chop them. When you pour the glaze over the cake the majority of it will gather in the middle and drip onto the plate. You can either keep spooning the glaze back on top or I find it's easier to use a pastry brush and keep brushing the glaze on the cake. This recipe comes from Texas Blossoms and purports to have won best of show at a Texas State Fair. Ingredients:
2 cups sugar |
1 cup vegetable oil |
3 eggs |
1 cup buttermilk |
1 cup cooked unsweetened prune, cut up |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1 cup chopped pecans |
1 cup sugar |
1/2 cup buttermilk |
1 tablespoon light corn syrup |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 tablespoon butter |
Directions:
1. Cake:.
2. Preheat oven to 325 Degrees.
3. Mix sugar and oil together in mixing bowl of electric mixer.
4. Add eggs and mix well.
5. Add buttermilk and chopped prunes, mixing well.
6. Sift together flour, baking soda, salt, cinnamon, cloves and nutmeg.
7. Stir dry ingredients into sugar mixture then add vanilla extract and pecans.
8. Mix well.
9. Pour into a well greased 12 cup Bundt pan.
10. Bake for 70 minutes.
11. Remove from oven and while hot pour Buttermilk Glaze over cake.
12. Glaze:.
13. In heavy saucepan combine all ingredients. Bring to a boil over low heat and cook 4 to 5 minutes, stirring often.
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