This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.
Ingredients
- 1 cup pitted prunes
- 0.5 cups water
- 2 cups all-purpose flour
- 1.5 cups white sugar
- 1 tablespoon ground allspice
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs , lightly beaten
- 1.5 cups chopped pecans
Instructions
-
1
Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).
-
3
Whisk 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; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.
-
4
Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.
-
5
Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.
-
6
Invert cake onto a platter; pour hot icing over top.
Nutrition Facts
Per serving
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