Wednesday, February 3, 2010


· 1 cup vegetable oil
· 1-1/2 cups sugar
· 3 eggs
· 1 cup buttermilk
· 1 teaspoon vanilla
· 1 teaspoon allspice
· 1 teaspoon nutmeg
· 1 teaspoon cinnamon
· 1 teaspoon baking soda
· 1 teaspoon salt
· 2 cups sifted all purpose flour
· 1 cup cooked mashed prunes
· 1 cup chopped nuts, preferably black walnuts
· Sauce (See below)

Preheat oven to 350° F. Grease a 13x9 cake pan (or pan of similar size). Mix all ingredients and blend well. Bake for 35-45 minutes. Test for doneness after 35 min. Done when top springs back after pressed lightly and toothpick comes out clean. Remove from oven. Immediately pour sauce over top slowly. Let sit on counter for several hours, pan is very hot. After cake cools, cover tightly and keep in refrigerator overnight to soak up the rest of the sauce.

· 1 cup sugar
· 1/2 cup buttermilk
· 1/2 teaspoon baking soda
· 1 tablespoon light corn syrup or honey
· 1/2 cup unsalted butter

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.

Note: You don't really taste the prunes, but it makes this cake very moist and rich. You could probably substitute raw mashed bananas as well.

**I got this from a friend in my Bunco group Anne. It sounds very yummy I just have not had a chance to make it yet**

No comments:

Post a Comment