Prune Cake With Buttermilk Icing
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 24
Yields: 1 9 x 13 pan
Ingredients
Cake
- 1 cup prune
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup sugar
- 3 eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Icing
- 1 cup sugar
- 1⁄2 cup buttermilk
- 4 tablespoons butter
- 1⁄2 teaspoon baking soda
- 1 tablespoon light corn syrup
- 1⁄2 teaspoon vanilla extract
Directions
- 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.
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