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 them, either. 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 Ruth Campian, one of her friends in Pennsylvania. It is excellent and makes a great company 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 (see below)
- 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.