If you like raisins you will love this prune cake. it’s sweet and very decadent. I love how moist the cake turned out. I think this dessert would go well with some ice cream. What do you think?
Check out what my friends over at The Pioneer Woman had to say about this recipe:
“Marlboro Man (husband) returned from working cattle a little while later and noticed the warm cake sitting on the kitchen counter. Before I had a chance to tell him the name of it, he cut himself a big piece and gobbled it up. Then he gobbled up another piece. Then he had more for dessert that night.
Since then, I’ve made this cake over a dozen times, and have never let my dear husband in on the ingredients. And today, I’m tired of living that lie.”
I, too, had to feed this to my husband discreetly becaus ehe would have never eaten anything with prunes in it. What he doesn’t know won’t hurt him 🙂
Ingredients
FOR THE CAKE:
1 cup Prunes
1 cup Domino Sugar
3 whole Eggland’s Best Eggs
1 cup Wesson Canola Oil
1-1/2 cup Gold Medal Flour, Sifted
1 teaspoon Clabber Girl Baking Soda
1 teaspoon McCormick Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1 cup HiLand Buttermilk
1 teaspoon Vanilla Extract
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FOR THE ICING:
1 cup Sugar
1/2 cup Buttermilk
1/2 teaspoon Baking Soda
1 Tablespoon White Corn Syrup
1/4 cup Butter
1/2 teaspoon Vanilla
Instructions
Preheat oven to 300 degrees.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
Mix together 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. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.
While 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 be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CAKE RECIPE.
Quick Tip: This cake goes good with your morning coffee.
Thank you to The Pioneer Woman for this great recipe.
