Prune Cake with Prune Icing


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You can even substitute a couple more prunes for the oil in this nutritious cake recipe.

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  • 1 C. vegetable oil
  • 3 eggs
  • 1 1/2 C. white sugar
  • 2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 C. buttermilk
  • 1 1/4 tsp. vanilla extract
  • 1 C. prunes, pitted and chopped
  • 1 1/2 C. chopped pecans
  • 3/4 C. butter
  • 3/4 C. buttermilk
  • 1 1/2 tsp. dark corn syrup
  • 1 1/2 C. white sugar
  • 2 tsp. vanilla extract

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Preheat oven to 350 F. 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 C. sugar. Beat 2 minutes at medium speed. Add flour mixture, alternating with 1 C. buttermilk, starting and ending with dry ingredients. Beat well after each addition. Stir in prunes, pecans and 1 1/4 tsp. vanilla.

Pour into greased and floured Bundt or tube pan and bake at 350 for 1 hour, or until a toothpick comes out clean when inserted in the center. For the topping: In saucepan, over medium heat, cook butter, buttermilk, corn syrup and 1 1/2 C. sugar until sugar and butter melt. Remove from heat and add 2 tsp. vanilla and stir. 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.

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