Time 1h5m Number Of Ingredients 17 Steps:
Preheat oven to 300 degrees. Butter a 9 x 13 inch baking dish and set aside. Place prunes in medium sauce pan and cover with water. Bring to a boil and cook until soft, approximately 8 minutes. Remove from heat, drain water, and mash on a plate. Set aside. Combine oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Add mashed prunes and stir gently Pour batter into buttered baking dish and bake for 35 to 40 minutes. When cake has five minutes remaining, make the icing: Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should pour easily. Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
Time 45m Number Of Ingredients 18 Steps:
Spray a 9x13 baking pan with cooking spray or line with parchment paper. Preheat the oven to 350º Fahrenheit. Place the prunes in a small saucepan and cover them with water. Bring to a boil and simmer for about 8 minutes or until they are soft and can be mashed with a fork. Drain the water, place the prunes on a plate and mash them. They do not have to be totally liquified. It’s ok if there are little chunks. In a large bowl, mix together the oil, sugar and eggs. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Add the flour mixture alternately with the buttermilk, stirring just until combined. Fold in the pecans and the mashed prunes. Pour the cake batter into the prepared pan and bake for 25-30 minutes. While the cake is baking, prepare the buttermilk sauce. In a small saucepan, combine all of the sauce ingredients. Cook and stir for about 10 minutes over low heat. Keep the heat over low and keep the bubbles simmering on low. Stir just slightly every now and then but don’t scrape the sides of the pan while simmering. The color will be bubbly a creamy butter color. It will start to thicken very slightly into a syrup. Use a table fork to poke a few holes in the top of the warm cake as soon as it comes out of the oven. Pour the warm glaze over the cake while it is still hot.
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.
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 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.
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.
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 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 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.
