Grams Prune Cake Food

PRUNE CAKE

Steps:

• Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
• Mix 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; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
• Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
• To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
• Invert cake onto a platter and pour hot icing over the cake.

GRANDMA RUBY'S PRUNE CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.
• Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan.
• Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce.
• Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.

PRUNE CAKE WITH GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.

PRUNE CAKE

Steps:

• Combine prunes and water in a microwave safe bowl.
• Microwave on high for 2 minutes.
• Drain reserving liquid.
• Puree prunes in a food processor or blender.
• Preheat oven to 350 degrees.
• Grease and flour a large bundt pan.
• In a large bowl blend cake mix, eggs and prune liquid and oil.
• Beat on medium speed for 3 minutes.
• Stir in prune puree and beat for 1 more minute.
• Bake at 350 degrees for 40-45 minutes.
• Cake is done when toothpick inserted in center of cake comes out clean.

SHABBAT COFFEE CAKE WITH RED WINE-SOAKED PRUNES

Steps:

• For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you're ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.)
• For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake.
• For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside.
• In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside.
• In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don't want to overmix it.
• Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It's great drizzled on fruit or ice cream. Roughly chop the prunes and set aside.
• Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer.
• Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes.
• Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving.
• Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom!

GRAM'S PRUNE CAKE

Steps:

• For cake: Cream first three ingredients together; blend well. In seperate bowl, combine dry ingredients and mix well. Add flour mixture and buttermilk to creamed mixture; mix well. Stir in prunes. Spray glass pan with non-stick spray and pour mixture into pan. Bake at 375 degrees for 30-40 minutes, or until cake is done.
• For glaze: Heat buttermilk and sugar in a saucepan until sugar melts. (Don't allow to boil.) Pour gradually over hot cake, allowing glaze to soak in before adding more. You could poke holes in the cake to help it along.

GLAZED PRUNE CAKE

Steps:

• Combine the dry ingredients in a large mixing bowl.
• Add all the remaining ingredients and mix well.
• Pour the batter into a greased and floured 13x9 pan and bake at 350 degrees for 50 minutes.
• While the cake is baking, combine all the glaze ingredients in a small saucepan and cook slowly over medium heat until thickened slightly.
• When the cake is done, remove it from the oven; prick holes over the surface of the hot cake with a fork, and pour the glaze over the top.
• Cover and allow to cool slightly before serving (this allows the glaze to soak down into the cake).