Moms Prune Cake With Buttermilk Icing Recipes

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.

Steps:

• In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.

Steps:

• 1. 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.
• 2. 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.

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 !!!!!!!!!!!!!!!

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.

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.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
• Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.

Steps:

• mix all ingredients togeather like regular cake. Grease and flour lightly bundt cake pan and pour cake mix inches.
• Bale in 375 degree oven for 25 minutes.

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.