Time 1h Yield 16 servings. Number Of Ingredients 18 Steps:
Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.
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.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Mix with electric mixer the following:. 2 cups of flour. 1 1/2 cups of sugar. 1 cup canola oil. 1 cup buttermilk. 1 cup baby food prunes. 3 eggs. 1 tsp vanilla. 1 tsp baking soda. 1 tsp cinnamon. 1/2 tsp salt. and chopped pecans. Bake for 45 minutes to 1 hour at 300 degrees. in a lightly greased and floured 9x13 baking pan. In the last 5 minutes of baking, make the sauce to pour over cake IMMEDIATELY after removing from the oven. Sauce:. combine all in a medium sauce pan:. 1 cup sugar. 1/2 cup of buttermilk. 1/4 cup of butter. 2 tsp vanilla. 1/2 tsp baking soda. DO NOT BEAT! Boil for 1 minute.
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.
Time 1h5m Yield 1 13x9 cake Number Of Ingredients 16 Steps:
Combine the dry ingredients in a large mixing bowl. Add all the remaining ingredients and mix well. Pour the batter into a greased and floured 13x9 pan and bake at 350 degrees for 50 minutes. While the cake is baking, combine all the glaze ingredients in a small saucepan and cook slowly over medium heat until thickened slightly. When the cake is done, remove it from the oven; prick holes over the surface of the hot cake with a fork, and pour the glaze over the top. Cover and allow to cool slightly before serving (this allows the glaze to soak down into the cake).
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.
Time 1h25m Yield 12 Number Of Ingredients 18 Steps:
Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®). Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans. Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack. To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally. Invert cake onto a platter and pour hot icing over the cake.
Time 55m Yield 12-16 servings. Number Of Ingredients 18 Steps:
In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.
