Southern Prune Cake


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Prunes get a bad wrap for their other notoriously beneficial qualities, but they also do a fabulous job of sweetening this spiced cake.

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  • 2 C. all purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 1/4 tsp. allspice
  • 1 1/4 tsp. grated nutmeg
  • 1 1/2 tsp. cinnamon
  • 1 1/2 C. granulated sugar
  • 1 C. vegetable oil
  • 3 eggs
  • 1 C. buttermilk
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 C. pitted prunes (moist pack preferred)
  • 1 1/2 C. chopped walnuts
  • Glaze:
  • 1 C. granulated sugar
  • 1/2 C. buttermilk
  • 1/4 tsp. baking soda
  • 1 tsp. light corn syrup
  • 1 tsp. vanilla extract
  • 1/2 C. butter

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Sift dry ingredients together into a large mixing bowl. Beat oil, eggs, vanilla and buttermilk in small bowl to blend. Add liquid mixture to dry ingredients; beat vigorously by hand until well blended. Cut prunes into small pieces; add to batter along with nuts. Beat well by hand and turn into 13x9x2-inch baking pan which has been greased and floured. Bake in center of a preheated oven at 350 degrees for 35-40 minutes or until firm in center when lightly pressed. Let cake cool while preparing the glaze.

To make glaze, combine all ingredients for glaze and simmer over low heat for 15 minutes. (Don’t walk away because soda causes mixture to foam high in pan.) Cool glaze to lukewarm and spread on cake.

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