INY'S PRUNE CAKE WITH BUTTERMILK ICING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
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.
PRUNE CAKE WITH GLAZE
This cake recipe was given to me years ago by a friend, who got it from her mother. I'm 82 years old, have been married 57 years and still enjoy baking this cake for my husband.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.
Nutrition Facts :
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
OLD FASHIONED PRUNE CAKE
This is a very moist and rich cake. A little troublesome, but well worth it!
Provided by WYJAC
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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 cup sugar. Beat 2 minutes at medium speed.
- Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
- Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
- 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.
- For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g
PRUNE CAKE WITH PORTER
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an eight- or nine-inch springform pan with a little of the softened butter, then dust it with flour.
- Sift the remaining flour together with the cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
- Beat the butter until it is fluffy. Slowly beat in the honey. Beat in the eggs one at a time and continue beating for one minute.
- Stir the flour mixture in thirds, alternating with the porter or stout. Fold in the prunes and orange zest.
- Spread the mixture in the prepared pan and bake about 50 minutes, until a cake tester comes out clean.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 252 milligrams, Sugar 30 grams, TransFat 0 grams
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!
TORTA WITH PRUNES
Italians love prugne, the name for both fresh and dried plums (which we call prunes). Italy is one of Europe's largest plum-producers, and the fresh fruit is a favorite in season. But dried plums, prugne secche, are in such demand year-round-for snacking, cooking, and baking-that today Italy ranks as one of the world's biggest importers of prunes (many tons of them grown in California!). I, too, love prugne secche, particularly in crostatas (tarts) and torte such as this cake, which I found in Basilicata. Morsels of prune, poached in a wine syrup, dot the golden, buttery cake, and each bite bursts with their concentrated essence of fruit flavor. It's a great treat for the holidays, or on any winter's day-a delicious reminder of the sweet taste of summer.
Yield a 9-inch cake, serving 8 or more
Number Of Ingredients 12
Steps:
- To poach the prunes: Cut them into bite-sized morsels. Put them in a small saucepan with 1/3 cup of the sugar, the lemon zest, and the wine. Set the pan over medium-low heat, and bring to a boil, stirring occasionally to dissolve the sugar. Let the syrup bubble gently and steadily for 15 minutes or so, reducing slowly, until it has thickened and barely covers the shiny poached prunes. Leave the prunes in the syrup to cool completely, then drain through a sieve, collecting and saving the remaining syrup, about 1/4 cup. (You can poach the prunes hours or a day ahead of time and leave them soaking in the syrup. Drain well before assembling the cake.)
- To make the cake: Arrange a rack in the center of the oven, and heat to 350°. Secure the bottom disk in the springform, and grease the inside surfaces with a tablespoon of the soft butter. Stir the bread crumbs and a tablespoon of sugar together. Coat the buttered bottom and sides of the cake pan completely with the crumb mixture, and shake out any loose crumbs.
- Sift together the flour, baking powder, and baking soda.
- Put the remaining sugar and butter in the mixer bowl and, using the paddle attachment, cream together for several minutes on high speed, scraping down the bowl several times, until light and smooth.
- Beat in the egg yolks one at a time; scrape down the bowl, and fluff up the batter on high speed after incorporating each yolk. On low speed, blend in the dry ingredients, mixing just until completely moistened and incorporated.
- In a clean bowl, whip the egg whites with the salt to firm peaks, using the whisk attachment or a hand whisk. Stir in a third of the whites to lighten the cake batter, then gently fold in the remainder. Scrape the batter into the prepared pan, and spread it to fill the springform in a flat, even layer.
- Scatter the drained prune pieces all over the top of the batter, spaced evenly, covering the whole cake. Put the pan in the oven, and bake for about 45 minutes (rotating it after 25 minutes), as the batter rises around the prune pieces. When the top is golden brown and a cake tester inserted into the center comes out clean, remove the cake to a wire cooling rack. Drizzle the remaining wine syrup all over the top of the warm cake, and let it cool for 1/2 hour or so before loosening and removing the side ring.
- Serve the torta slightly warm or at room temperature, cut in wedges-plain or topped with whipped cream.
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 :
UKRAINIAN PRUNE TORTE
Great-Grandma used prunes and prune fillings in many goodies of her own creation. Prune torte is one of them. The filling is even more delicious when made with an equal quantity of dates and prunes.
Provided by Olga D
Categories Desserts Cakes Torte Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
- Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
- Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
- To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
- Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.
Nutrition Facts : Calories 696.6 calories, Carbohydrate 102.7 g, Cholesterol 84.3 mg, Fat 31 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 15.4 g, Sodium 176.3 mg, Sugar 65.2 g
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4.3/5 (22)Category CakesCuisine IrishTotal Time 1 hr 20 mins
- Combine the butter, brown sugar, orange and lemon zest and beer in a medium saucepan. Bring it to a boil, over medium-high heat, stirring until the butter has melted and the sugar has dissolved, about 2-3 minutes.
- Reduce the heat to a simmer and add the dried fruit. Cook for 3 minutes. Then, remove from heat and let it cool to room temperature.
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- I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.
- Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.
- Combine all the ingredients in a pan and bring to a boil. Poke holes in the cake and pour over the cake while it is still warm. Topping can also be made in microwave.
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