This recipe is definitely from the South. We had a friend who used to make our family a prune cake every Christmas. When I make this cake, I always talk my father into cracking the walnuts out of the hulls for me. We pick up the walnuts in the fall and use them all winter long...the trees are everywhere! We have a 12-acre farm and are building a cabin on it.
Prune Cake
Prune Cake
Prep Time
15 min
Cook Time
40 min
Yield
12-16 servings
Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs, beaten
- 1 cup chopped cooked pitted dried plums (prunes), drained
- 1 cup chopped nuts
- BUTTERMILK GLAZE:
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
Directions
- In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.
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