Monday, January 7, 2013

Prune Cake

Let me start off by saying that I know this sounds weird, but it's a childhood favorite of my mother's. You could easily leave the prunes out and have a nice spice cake... which is what I'd do if I made it for myself.

Prune Cake
Courtesy of: Meme

1 cup sugar
3/4 cup butter
3/4 cup buttermilk
2 cups flour
3 beaten eggs
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 tsp baking powder
1 tsp allspice
1 cup chopped prunes
1 cup chopped pecans

2 eggs
1/2 cup butter
1/2 cup prune juice (you could sub in orange juice or something else in lieu of the prunes)
2 tbsp flour
1 cup sugar
1 cup pecans

Cream the butter and sugar together with a mixer, I used my stand mixer for this because the batter is a tad bit thick. Add the buttermilk and eggs and mix until smooth.

In another mixing bowl - combine the flour, salt, baking soda, cinnamon, baking powder, and allspice. Begin slowly mixing the dry ingredients in small amounts into the wet ingredients. Mix until combined. Add in the chopped prunes and pecans at the end.

You can bake this as a round cake, but for this time around my Mom was traveling with it to visit my Grandmother - so I baked it in a 13x9 pan so that it was easier to travel with and we didn't have to worry about the layers shifting.

Bake at 350 for 45 minutes to an hour. There wasn't a baking time on the original recipe, so I wanted to make sure it wasn't overdone. Always easier to check on it and put it back in for a little longer than to over bake it.

Once it is done let it cool. It is a warm icing, so it doesn't have to be completely cooled before you finish it.

When you are ready to frost it -- mix all the icing ingredients together and boil on the stove until it thickens. It is pretty thick when it is done. I start mine slow and add more heat gradually to make sure that the eggs don't scramble.

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