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
PRUNE CAKE
This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.
Provided by GA Hole In 1 GAL
Categories Desserts Cakes Bundt Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 73.2 g, Cholesterol 28.5 mg, Fat 37 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 335.7 mg, Sugar 51 g
PRUNE BUNDT CAKE
Moist, flavorful and simply scrumptious, this old-fashioned cake was one of my mom's best desserts. Top it with confectioners' sugar or frosting for a sweet treat sure to win raves. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with prune juice, beating well after each addition. Stir in prunes. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
DRUNKEN PRUNE POUNDCAKE
This recipe is from the cookbook "Cowgirl Cuisine". A friend brought it over one evening and we served it with whipped cream. I had to have the recipe!
Provided by MailbagMary
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray.
- In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes.
- Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean.
- To Make Brandy Soaked Prunes.
- Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.
Nutrition Facts : Calories 755.8, Fat 26.2, SaturatedFat 15.6, Cholesterol 155.2, Sodium 376.9, Carbohydrate 123.3, Fiber 2.4, Sugar 84, Protein 9.7
GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB
Provided by Dean McDermott
Categories dessert
Time 1h45m
Yield about 8 servings
Number Of Ingredients 20
Steps:
- For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
- For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
- For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
- To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
- Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
- Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.
BREAD PUDDING WITH DRUNKEN PRUNES
This is "too good" for kids! If the idea of prunes in a Christmas dessert give you the willies, substitute raisins, figs, dried cranberries or cherries (not all at once, but hey--that might be good!). Works for breakfast, too, for overnight guests during the holidays.
Provided by Debber
Categories Dessert
Time 1h10m
Yield 1/2 cup, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
- Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
- In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
- In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
- Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
- Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
- Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
- If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
- Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Nutrition Facts : Calories 302.4, Fat 14.5, SaturatedFat 8.2, Cholesterol 117.1, Sodium 323.7, Carbohydrate 25.8, Fiber 1.4, Sugar 8.5, Protein 5.3
DRUNKEN POUND CAKE BITES
Using Betty Crocker pound cake mix, fresh rhubarb and berries and a splash of rum, you can create a single-serve dessert that's a fresh and sophisticated finish for any meal.
Provided by Brooke Lark
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add rhubarb; cook 5 to 7 minutes or until softened. Add granulated sugar, the lime juice, ginger and cardamom. Remove from heat. Stir in raspberries, blackberries and the lime peel.
- In large bowl, stir together pound cake mix, rum, 6 tablespoons butter and the eggs. Fold in rhubarb-berry mixture. Spoon batter evenly into muffin cups.
- Bake 17 to 20 minutes or until cakes spring back when touched lightly in center. Remove cakes from pan. Cool completely, about 30 minutes. To serve, sprinkle cakes with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
SUNKEN DRUNKEN CHOCOLATE CAKE
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
- Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
- Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
- Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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OLD-FASHIONED PRUNE CAKE - THE SOUTHERN LADY …
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5/5 (35)Category CakeCuisine American, SouthernTotal Time 1 hr 5 mins
- I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.
- Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.
- Combine all the ingredients in a pan and bring to a boil. Poke holes in the cake and pour over the cake while it is still warm. Topping can also be made in microwave.
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