Prune Cake Recipe
submitted by reader Mary I. Prieto
of Los Lunas, NM
Ingredients
Cake:
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon baking soda
1 cup sour cream or buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon each nutmeg, cloves and cinnamon
1 cup bite-sized pitted prunes, chopped
Frosting:
1 cup sugar
1/4 teaspoon baking soda
1/2 cup buttermilk
2 tablespoon butter
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Grease and flour a 10-inch tube pan. In a medium-size bowl, beat eggs with an electric mixer. Add sugar and beat well. Mix in oil. In a small bowl, dissolve baking soda in the sour cream. Sift together flour, salt, nutmeg, cloves and cinnamon. Add flour mixture alternately with sour cream mixture to egg mixture. Fold in prunes. Pour batter into pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean. Cover with foil towards the end of baking if top starts to brown too quickly.
To prepare the frosting, combine sugar, baking soda, buttermilk, butter and salt in a medium saucepan. Bring to a boil. Remove from heat and stir in the vanilla.
Poke holes in cake with a fork or long toothpick and pour frosting over cake while both are still warm.
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12/21/06 3:00 PM
Made this recipe with following changes: used 2 cups cut up prunes, substituted stoneground wholewheat flour, added 1 cup wheat bran, used sugar substitute, used no frosting. Had to add extra liquid because of type of flour used. Baked into muffins so would bake quickly. Made about 18 muffins (filled cups pretty full). Came out great. Oil could probably be decreased.
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