Prune Bundt Cake Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with prune juice, beating well after each addition. Stir in prunes. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

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.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 10 inch Bundt pan with baking spray, can also use a 10 inch tube pan.
• Cream butter and sugar until smooth.
• Beat in eggs, one at a time, beating well.
• In a small bowl combine flour, baking powder, baking soda and salt.
• Stir flour mixture into butter mixture alternating with sour cream.
• Stir in lemon zest and juice.
• Reserve 1/2 cup of batter.
• Spread remaining batter in bunt pan.
• Combine the reserved batter with the lekvar.
• Drop tablespoonfuls of prune mixture on the surface of the batter.
• Then use a knife to swirl into batter.
• Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to sit in the pan for 5 minutes.
• Then turn the cake out onto a rack to cool.
• Before serving, shower the cake with a dusting of confectioners sugar.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
• Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.
• Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.
• In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well.
• Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.
• Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners' sugar.

Steps:

• For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
• Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
• Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
• Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
• In a separate bowl, mix together the oil, sugar, vanilla and eggs.
• Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
• Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
• Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
• When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
• Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
• While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
• Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
• Helpful hint: serve without revealing the fact that the cake contains prunes.

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.