PRUNE CAKE WITH BUTTERMILK GLAZE
Steps:
- Preheat oven to 300 degrees. Butter a 9 x 13 inch baking dish and set aside.
- Place prunes in medium sauce pan and cover with water. Bring to a boil and cook until soft, approximately 8 minutes. Remove from heat, drain water, and mash on a plate. Set aside.
- Combine oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Add mashed prunes and stir gently Pour batter into buttered baking dish and bake for 35 to 40 minutes.
- When cake has five minutes remaining, make the icing: Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should pour easily.
- Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
Nutrition Facts : Calories 226 kcal, Carbohydrate 39 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 218 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
PRUNE CAKE WITH BUTTERMILK GLAZE
Old Fashioned Prune Cake with Buttermilk Glaze has an amazing spice cake flavor and moist texture. Whether for breakfast or dessert, you'll love this comforting cake.
Provided by Julie Clark
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- Spray a 9x13 baking pan with cooking spray or line with parchment paper. Preheat the oven to 350º Fahrenheit.
- Place the prunes in a small saucepan and cover them with water. Bring to a boil and simmer for about 8 minutes or until they are soft and can be mashed with a fork.
- Drain the water, place the prunes on a plate and mash them. They do not have to be totally liquified. It's ok if there are little chunks.
- In a large bowl, mix together the oil, sugar and eggs.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
- Add the flour mixture alternately with the buttermilk, stirring just until combined.
- Fold in the pecans and the mashed prunes.
- Pour the cake batter into the prepared pan and bake for 25-30 minutes.
- While the cake is baking, prepare the buttermilk sauce.
- In a small saucepan, combine all of the sauce ingredients. Cook and stir for about 10 minutes over low heat. Keep the heat over low and keep the bubbles simmering on low. Stir just slightly every now and then but don't scrape the sides of the pan while simmering. The color will be bubbly a creamy butter color. It will start to thicken very slightly into a syrup.
- Use a table fork to poke a few holes in the top of the warm cake as soon as it comes out of the oven. Pour the warm glaze over the cake while it is still hot.
Nutrition Facts : Calories 441 kcal, Carbohydrate 46 g, Protein 5 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 56 mg, Sodium 239 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
PRUNE CAKE WITH BUTTERMILK ICING
I used to cook this cake. Tonight as my sister and I were shelling pecans she began talking about it. When we were young a neighbor would cook this cake and invite us over, we loved it. Pretty nice to be sitting in front of the fireplace shelling pecans with my sister and reminiscing about favorite memories. So, I thought I would...
Provided by Jewel Hall
Categories Cakes
Time 1h45m
Number Of Ingredients 19
Steps:
- 1. CAKE: Preheat Oven to 350 degrees F. Combine eggs, oil,and sugar in a large mixing bowl. Mix well. Combine dry ingredients (PUT SPICES IN FLOUR); add to oil mixture alternating with milk, beating well after each addition. Stir in vanilla, prunes (don't forget to cook first in a little water on low with lid on) and Black walnuts.
- 2. Spoon batter into a 9x13x2 inch pan. Bake for 35 to 40 minutes or until cake pulls away from sides of pan. Place on rack to cool. Punch holes in top of cake with tooth pick. Spoon Buttermilk icing over cake while still warm. Completely cool, will be more flavorful if cooked two days before serving. Keep covered.
- 3. BUTTERMILK ICING:Combine all ingredients except vanilla in a sauce pan. Place on medium heat, bring to a slow boil. On a slow boil cook 5 minutes, stirring constantly. Remove from heat; add vanilla and beat well. Allow cake to completely cool, cover and keep at room temperature for 2 days before serving. (I always have to sneak a piece while it is still warm) DELICIOUS !!!!!!!!!!!!!!!
PRUNE CAKE WITH GLAZE
This cake recipe was given to me years ago by a friend, who got it from her mother. I'm 82 years old, have been married 57 years and still enjoy baking this cake for my husband.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
INY'S PRUNE CAKE WITH BUTTERMILK ICING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
- Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
- Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
- Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
- In a separate bowl, mix together the oil, sugar, vanilla and eggs.
- Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
- Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
- Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
- When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
- Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
- While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
- Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
- Helpful hint: serve without revealing the fact that the cake contains prunes.
PRUNE SPICE CAKE WITH BUTTERMILK ICING
Sweet, warm prune cake makes a perfect holiday traditional cake. It has been my husband's birthday cake every year since he was a child.
Provided by Choco-South
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- CAKE.
- Blend sugar, oil and eggs.
- Sift together all dry ingredients and add alternately with buttermilk.
- Add vanilla, prunes and pecans.
- Pour into buttered bundt pan.
- Bake 350°F for 45 minute.
- leave cake in pan and ice while warm.
- ICING.
- Combine last 6 ingredients in saucepan and bring to a boil.
- Cook until soft ball stage (small amount dropped into cool water forms a soft ball).
- Pour over cake while warm.
- Serve with whipped cream and cherries or plain.
Nutrition Facts : Calories 851.5, Fat 45.6, SaturatedFat 9, Cholesterol 96.4, Sodium 645.1, Carbohydrate 106.9, Fiber 3.9, Sugar 74.5, Protein 8.9
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
BREAKFAST PRUNE SPICE CAKE
This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!
Provided by LauraG
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 46.8 g, Cholesterol 47.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 294.7 mg, Sugar 31.1 g
PRUNE CAKE WITH BUTTERMILK ICING
Make and share this Prune Cake With Buttermilk Icing recipe from Food.com.
Provided by F-16 momma
Categories Breakfast
Time 1h10m
Yield 1 9 x 13 pan, 24 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 226.8, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 118.1, Carbohydrate 28.9, Fiber 0.8, Sugar 20.5, Protein 2.3
PRUNE CAKE WITH BUTTERMILK ICING RECIPE
Provided by á-174621
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease a 9 x 13 pan. Cake: Place the prunes in a saucepan and cover with water. Bring to a slow boil over medium-high heat and continue to boil for approximately 8 minutes. Drain the water and smash the prunes with the bottom of a glass or plate. It's OK to have small chunks. Set the prunes aside. Cream together the oil and sugar. Add the remaining cake ingredients, including the prunes, and blend thoroughly. Pour in the prepared baking pan and bake for 30-35 minutes. Do not overbake as the cake is intended to be very moist. When the cake has about 5 minutes left to bake, make the icing. Icing: Place the icing ingredients in a saucepan and bring to a slow boil over medium-high heat. You do not need to stir. Continue to boil for 5 minutes. (Important: the icing should be the color of caramel but not thick or sticky. It needs to be pourable.) While the cake is still very warm, evenly pour the icing over the cake. You will need to work fast as the icing will seep into the cake.
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
The flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guest drop in unexpectly. The cake can be made 3 days ahead and kept in an airtight container at room temperature.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
- Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
- Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
- Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
- Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
- Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
- Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.
Nutrition Facts : Calories 362.7, Fat 13.2, SaturatedFat 7.9, Cholesterol 84.1, Sodium 443.4, Carbohydrate 57.2, Fiber 1.5, Sugar 37.5, Protein 5
TO DIE FOR " PRUNE CAKE" WITH BUTTERMILK GLAZE
So simple and delicious! I made this for my family of 4 and there was NONE left the next day. So easy to make, I keep it on hand for guest. Most of the ingredients you will probably already have on hand. ENJOY!
Provided by wynde
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix with electric mixer the following:.
- 2 cups of flour.
- 1 1/2 cups of sugar.
- 1 cup canola oil.
- 1 cup buttermilk.
- 1 cup baby food prunes.
- 3 eggs.
- 1 tsp vanilla.
- 1 tsp baking soda.
- 1 tsp cinnamon.
- 1/2 tsp salt.
- and chopped pecans.
- Bake for 45 minutes to 1 hour at 300 degrees.
- in a lightly greased and floured 9x13 baking pan.
- In the last 5 minutes of baking, make the sauce to pour over cake IMMEDIATELY after removing from the oven.
- Sauce:.
- combine all in a medium sauce pan:.
- 1 cup sugar.
- 1/2 cup of buttermilk.
- 1/4 cup of butter.
- 2 tsp vanilla.
- 1/2 tsp baking soda.
- DO NOT BEAT! Boil for 1 minute.
BIT OF SPICE PRUNE CAKE
Make and share this Bit of Spice Prune Cake recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Mix ingredients all together.
- Pour into 13 x 9-inch greased pan.
- Bake at 350°F for approximately 40 - 45 minutes. Check very carefully. My mom didn't put down the time in the oven.
- While cake is cooking, put ingredients for topping in pan. Bring to a boil.
- While cake is still hot, pierce the top with a fork.
- Spoon topping over cake until it is absorbed.
Nutrition Facts : Calories 249.4, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 214.4, Carbohydrate 34.2, Fiber 0.9, Sugar 24.4, Protein 2.5
OLD FASHIONED PRUNE CAKE
This is a very moist and rich cake. A little troublesome, but well worth it!
Provided by WYJAC
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
- In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
- In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
- Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
- Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
- Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
- For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g
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