Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Prune Cake




Source of Recipe


Susan White






List of Ingredients



• 2 c. flour
  
• 2 c. sugar
  
• 1 t. baking soda
  
• 1 t. cinnamon
  
• 1 t. salt
  
• 1/8 t. ground cloves
  
• 1 c. pureed prunes (Junior or baby prunes)
  
• 1 c. oil
  
• 1 c. buttermilk
  
• 3 eggs, beaten
  
• 1 t. vanilla
  
• 1 c. chopped walnuts
  
• TOPPING:
  
• 1/2 c. sugar
  
• 1/4 c. buttermilk
  
• 2 T. butter
  
• 1 T. light corn syrup
  
• 1/8 t. baking soda
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Combine all cake ingredients except walnuts. Beat at low speed until all ingredients are moistened. Increase speed to medium; continue beating until smooth. Stir in nuts. Bake 1 hour, 15 minutes. Cool cake in pan for 20 minutes on wire rack. Remove from pan to wire rack.
   
2. To prepare topping: In small saucepan, combine all topping ingredients. Cook over low heat, stirring constantly for about 10 minutes. (Watch closely; it can boil over.)
   
3. Place cake on rack over waxed paper. Using fork or skewer, prick holes in cake. Slowly pour syrup over warm cake, letting excess topping drip onto waxed paper. Let cool before slicing.
   






Final Comments


Cake is better if made a day ahead. In can also be frozen.