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Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

This is an incredibly moist cake with a wonderful flavor. No, you cannot taste the prunes. I guess that's the "surprise" in the cake. I ran the prunes through my food processor and found this to be much easier than trying to finely chop them. When you pour the glaze over the cake the majority of it will gather in the middle and drip onto the plate. You can either keep spooning the glaze back on top or I find it's easier to use a pastry brush and keep brushing the glaze on the cake. This recipe comes from "Texas Blossoms" and purports to have won "best of show" at a Texas State Fair.

Ingredients Nutrition

Directions

  1. Cake:.
  2. Preheat oven to 325 Degrees.
  3. Mix sugar and oil together in mixing bowl of electric mixer.
  4. Add eggs and mix well.
  5. Add buttermilk and chopped prunes, mixing well.
  6. Sift together flour, baking soda, salt, cinnamon, cloves and nutmeg.
  7. Stir dry ingredients into sugar mixture then add vanilla extract and pecans.
  8. Mix well.
  9. Pour into a well greased 12 cup Bundt pan.
  10. Bake for 70 minutes.
  11. Remove from oven and while hot pour Buttermilk Glaze over cake.
  12. Glaze:.
  13. In heavy saucepan combine all ingredients. Bring to a boil over low heat and cook 4 to 5 minutes, stirring often.