BREAKFAST PRUNE SPICE CAKE
This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!
Provided by LauraG
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 46.8 g, Cholesterol 47.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 294.7 mg, Sugar 31.1 g
PRUNE CAKE
This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.
Provided by GA Hole In 1 GAL
Categories Desserts Cakes Bundt Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
- Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
- To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
- Invert cake onto a platter and pour hot icing over the cake.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 73.2 g, Cholesterol 28.5 mg, Fat 37 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 335.7 mg, Sugar 51 g
BIT OF SPICE PRUNE CAKE
Make and share this Bit of Spice Prune Cake recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Mix ingredients all together.
- Pour into 13 x 9-inch greased pan.
- Bake at 350°F for approximately 40 - 45 minutes. Check very carefully. My mom didn't put down the time in the oven.
- While cake is cooking, put ingredients for topping in pan. Bring to a boil.
- While cake is still hot, pierce the top with a fork.
- Spoon topping over cake until it is absorbed.
Nutrition Facts : Calories 249.4, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 214.4, Carbohydrate 34.2, Fiber 0.9, Sugar 24.4, Protein 2.5
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
SHABBAT COFFEE CAKE WITH RED WINE-SOAKED PRUNES
Growing up, my favorite thing about Shabbat was the massive platters of cookies, pastries and cakes that would be put out at synagogue after the Friday evening service for the Oneg Shabbat. Oneg Shabbat means the joy of Shabbat. It's all about celebrating and, simply put, happiness; as a child (and now adult) with an insatiable sweet tooth, this spread of sweets was absolutely pure joy and happiness for me. I'd race out of the sanctuary the moment services ended and into the reception room, being one of the first to grab a paper plate and pile it high with one of each. I'd gravitate towards anything with jam, chocolate, powdered sugar and, of course, the little squares of coffee cake, each in its own little paper cup, with a thick layer of streusel on top. As is common in Jewish baking, there was always an abundance of prune-filled cookies and cakes, which at the time I avoided, but as an adult I've come to adore. They have a deep sweetness and a satisfying jammy quality, making them an ideal filling for all kinds of baked goods. In my nostalgic coffee cake, they're first cooked in red wine, another important symbol of Shabbat, and then used to create a jammy ribbon through the middle, revealed with the first slice. Enjoy this coffee cake anytime you need something sweet, nostalgic and joyful, for Shabbat, or not. I love the leftovers with a strong cup of coffee for an indulgent weekend breakfast.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you're ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.)
- For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake.
- For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside.
- In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside.
- In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don't want to overmix it.
- Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It's great drizzled on fruit or ice cream. Roughly chop the prunes and set aside.
- Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer.
- Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes.
- Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving.
- Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom!
SPICED PRUNE CAKE
The recipe for this moist, dense, and not-too-sweet cake -- a slice is perfect for an afternoon snack -- comes from Jean Josephson of Portland, Oregon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside.
- Bring a small saucepan of water to a boil; remove from heat, and add prunes. Cover, and let soak 10 minutes. Drain prunes and finely chop; set aside.
- Meanwhile, in a large bowl, whisk together flour, granulated sugar, cinnamon, cloves, nutmeg, salt, and baking soda; set aside. In a medium bowl, whisk together oil, buttermilk, and eggs. Add oil mixture to flour mixture; mix just until combined. Stir in prunes and nuts.
- Spoon batter into prepared pan, and bake until a toothpick inserted in center of cake comes out clean and the cake has pulled away completely from sides of the pan, 1 hour and 45 minutes to 2 hours.
- Immediately invert onto a cooling rack; let cool completely. Dust with confectioners' sugar, if desired.
SPICED DEVIL'S FOOD CAKE
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! -Linda Yeamans, Ashland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
Nutrition Facts : Calories 543 calories, Fat 23g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
SPICE CAKE
I enjoy cake decorating and sometimes decorate one for a family member's birthday. I've even encouraged nieces and nephews to help me bake this cake.-Robin E Perry, Seneca, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.
Nutrition Facts :
SWIRL SPICE CAKE
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.
Provided by Tara O'Brady
Categories Cake Pecan Butter Egg Sour Cream Vanilla Orange Juice Breakfast snack Dessert Coffee Bake Spice
Yield Makes one 8½"x4½" loaf
Number Of Ingredients 20
Steps:
- Streusel
- Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
- Cake and Assembly
- Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
- Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6-8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
- Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
- Bake cake until a tester inserted into the center comes out clean, 80-90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
- Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
- Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.
GRANDMA RUBY'S PRUNE CAKE
Just like Grandma used to make! The sauce pulls everything together for the perfect treat!
Provided by Sunsweet
Categories Trusted Brands: Recipes and Tips Sunsweet®
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.
- Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan.
- Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce.
- Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 69.8 g, Cholesterol 64.1 mg, Fat 11.2 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 6.6 g, Sodium 331.3 mg, Sugar 38 g
BIT-O-HONEY PUMPKIN CAKE WITH CREAM CHEESE FROSTING
I got this recipe from the Kansas City Star. I just from from MO to TN and had been looking for the recipe and after several weeks of searching I found it, so I am posting it here for safe keeping. I have not tried it yet but it sounds so yummy!
Provided by Elaine
Categories Bar Cookie
Time 45m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- Freeze the Bit-O-Honey Bars for 10 minutes.
- In a food processor, chop candy bars coursely. Set aside.
- In a large mixing bowl, using an electric mixer, combine oil and eggs, mix for 30 seconds on high.
- Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt.
- Mix on medium 1 minute, scraping down sides of the bowl.
- Add baking powder, baking soda and flour and mix on low 30 seconds.
- Fold in chopped candy bars.
- Pour the batter into the prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool before frosting.
- For the Cream Cheese Frosting:.
- In a large mixing bowl, using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
- Mix in the vanilla.
- Add the confectioners' sugar and beat until thoroughly incorporated.
- Spread the frosting evenly over the top of the cooled pumpkin bars.
- Cut into 2-by-3 inch squares.
Nutrition Facts : Calories 396, Fat 20.4, SaturatedFat 5.7, Cholesterol 67.6, Sodium 284.7, Carbohydrate 50.8, Fiber 0.7, Sugar 37.7, Protein 4.1
OLD FASHIONED SPICE CAKE
Make and share this Old Fashioned Spice Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 48m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and butter.
- Add eggs, beat for 1 minute.
- Mix dry ingredients.
- Add to creamed mixture alternately with buttermilk.
- Beat for 1 minute.
- Pour into greased and floured 9x13 pan.
- Bake at 350* for 40 minutes.
PRUNE CAKE
This recipe is definitely from the South. We had a friend who used to make our family a prune cake every Christmas. When I make this cake, I always talk my father into cracking the walnuts out of the hulls for me. We pick up the walnuts in the fall and use them all winter long...the trees are everywhere! We have a 12-acre farm and are building a cabin on it.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.
Nutrition Facts :
SPICE CAKE
You can frost this cake with a white icing or simply serve it as is. Many thanks to Nick of emazing for sharing this recipe !!
Provided by Mini Ravindran
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 375.
- Add all of the ingredients to a large bowl and mix well.
- Pour into a buttered 9x12 pan.
- Bake for 25-30 minutes (or until firm in the middle).
- Cool on a rack before cutting.
POSH SPICE CAKE
A fruit cake for those who like theirs light, spicy, fruity and moist, with a tart cranberry topping
Provided by Angela Nilsen
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Butter and base-line a deep 18cm round, loose-bottomed cake tin. Heat oven to 170C/fan 150C/gas 3. For the cake, stir together the flours, baking powder and sugar. Slit open the cardamom pods and remove the tiny seeds (discard the pods). Grind the seeds to a powder using a pestle and mortar, then stir into the flour mixture with the orange zest and all the other spices.
- Rub the butter into the mix until it looks like coarse crumbs. Coarsely chop half the pecans and stir into the mix with the raisins, sultanas and cranberries. Beat the egg, pour in the milk and stir into the cake mixture. Spoon the mixture into the tin, level the top and scatter over the remaining pecan halves. Bake for 45 mins, then lower the heat to 150C/fan 130C/ gas 2 and bake for another 45 mins.
- While the cake bakes, prepare the topping. Pat the cranberries dry on kitchen paper, then toss with the sugar in a small bowl. After the second 45 mins of baking, spoon the sugared cranberries over the top of the cake. Return to the oven for another 15-20 mins, or until the cranberries are sticky and a skewer inserted into the cake comes out clean.
- Leave the cake to cool in the tin, then turn out onto a wire rack. Decorate with ribbon. The cake is best kept overnight for the flavours to mellow before slicing. Will keep in an airtight tin for up to 2 weeks.
Nutrition Facts : Calories 345 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Protein 4 grams protein, Sodium 0.42 milligram of sodium
PRUNE CAKE
Spicey, fruity, moist cake that starts with a cake mix. Easy to make. I usually dust it with confectioners sugar but it is equally delicious with a caramel frosting.
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Combine prunes and water in a microwave safe bowl.
- Microwave on high for 2 minutes.
- Drain reserving liquid.
- Puree prunes in a food processor or blender.
- Preheat oven to 350 degrees.
- Grease and flour a large bundt pan.
- In a large bowl blend cake mix, eggs and prune liquid and oil.
- Beat on medium speed for 3 minutes.
- Stir in prune puree and beat for 1 more minute.
- Bake at 350 degrees for 40-45 minutes.
- Cake is done when toothpick inserted in center of cake comes out clean.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
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