"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Prune Cake Recipe

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This recipe for Prune Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
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

Topping:
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:
Directions:
Cake:
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 teaspoons 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.

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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