Southern Prune Cake

Makes one 9x4-inch loaf cake

If you do not like prunes which, by the way, are just dried plums, there is a good chance you will still love this cake. I know, because I do not care for prunes. This is nothing more than a spice cake recipe. The dried fruit adds moisture and richness but no discernible flavor. My mother got this recipe from a friend, Ruth Campian. It is excellent and makes a great company cake.

Ingredients

   Cake

• 1 cup canola or vegetable oil
• 1-1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 cup cooked and mashed prunes
• 1 cup chopped nuts, preferably black walnuts

   Sauce

• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1 tablespoon light corn syrup or honey
• 1/2 cup butter, preferably unsalted

For the cake, preheat oven to 350° F. Grease a 9x4-inch loaf pan (or pan of similar size). Mix all ingredients and blend well. Bake for 35-45 minutes or until center of cake springs back to a light touch. Remove from oven.

While the cake is baking, make the sauce. Combine all ingredients in a large saucepan. Cook until butter is melted. Boil for 3 minutes, stirring constantly. Pour over cake as soon as it comes out of the oven. Cool completely before serving.

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No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying

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