Prune Spice Cake With Buttermilk Icing Recipes

Steps:

• 1. CAKE: Preheat Oven to 350 degrees F. Combine eggs, oil,and sugar in a large mixing bowl. Mix well. Combine dry ingredients (PUT SPICES IN FLOUR); add to oil mixture alternating with milk, beating well after each addition. Stir in vanilla, prunes (don't forget to cook first in a little water on low with lid on) and Black walnuts.
• 2. Spoon batter into a 9x13x2 inch pan. Bake for 35 to 40 minutes or until cake pulls away from sides of pan. Place on rack to cool. Punch holes in top of cake with tooth pick. Spoon Buttermilk icing over cake while still warm. Completely cool, will be more flavorful if cooked two days before serving. Keep covered.
• 3. BUTTERMILK ICING:Combine all ingredients except vanilla in a sauce pan. Place on medium heat, bring to a slow boil. On a slow boil cook 5 minutes, stirring constantly. Remove from heat; add vanilla and beat well. Allow cake to completely cool, cover and keep at room temperature for 2 days before serving. (I always have to sneak a piece while it is still warm) DELICIOUS !!!!!!!!!!!!!!!

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.

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.

Steps:

• CAKE.
• Blend sugar, oil and eggs.
• Sift together all dry ingredients and add alternately with buttermilk.
• Add vanilla, prunes and pecans.
• Pour into buttered bundt pan.
• Bake 350°F for 45 minute.
• leave cake in pan and ice while warm.
• ICING.
• Combine last 6 ingredients in saucepan and bring to a boil.
• Cook until soft ball stage (small amount dropped into cool water forms a soft ball).
• Pour over cake while warm.
• Serve with whipped cream and cherries or plain.

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:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
• Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.

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.

Steps:

• Preheat oven to 350. Grease a 9 x 13 pan. Cake: Place the prunes in a saucepan and cover with water. Bring to a slow boil over medium-high heat and continue to boil for approximately 8 minutes. Drain the water and smash the prunes with the bottom of a glass or plate. It's OK to have small chunks. Set the prunes aside. Cream together the oil and sugar. Add the remaining cake ingredients, including the prunes, and blend thoroughly. Pour in the prepared baking pan and bake for 30-35 minutes. Do not overbake as the cake is intended to be very moist. When the cake has about 5 minutes left to bake, make the icing. Icing: Place the icing ingredients in a saucepan and bring to a slow boil over medium-high heat. You do not need to stir. Continue to boil for 5 minutes. (Important: the icing should be the color of caramel but not thick or sticky. It needs to be pourable.) While the cake is still very warm, evenly pour the icing over the cake. You will need to work fast as the icing will seep into the cake.

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.

Steps:

• Mix with electric mixer the following:.
• 2 cups of flour.
• 1 1/2 cups of sugar.
• 1 cup canola oil.
• 1 cup buttermilk.
• 1 cup baby food prunes.
• 3 eggs.
• 1 tsp vanilla.
• 1 tsp baking soda.
• 1 tsp cinnamon.
• 1/2 tsp salt.
• and chopped pecans.
• Bake for 45 minutes to 1 hour at 300 degrees.
• in a lightly greased and floured 9x13 baking pan.
• In the last 5 minutes of baking, make the sauce to pour over cake IMMEDIATELY after removing from the oven.
• Sauce:.
• combine all in a medium sauce pan:.
• 1 cup sugar.
• 1/2 cup of buttermilk.
• 1/4 cup of butter.
• 2 tsp vanilla.
• 1/2 tsp baking soda.
• DO NOT BEAT! Boil for 1 minute.

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.

Steps:

• Preheat oven to 300 F and grease a 9 x 13 in baking pan.
• Place prunes in small saucepan, cover with water and bring to a boil; cook until soft and mashable (about 8 min).
• Drain water and mash prunes (ok to leave some chunks behind), set aside.
• For cake, mix together flour, baking soda, nutmeg, cinnamon, and allspice.
• In separate bowl, mix together sugar, eggs, oil, and vanilla.
• Combine wet and dry ingredients and splash in buttermild.
• Stir until just combined (will be slightly lumpy).
• Add mashed prunes.
• Pour into baking pan and bake at 300 F for 35 to 40 minute.
• When cake has about 5 min left to bake, make icing: combine butter, baking soda, corn syrup, and vanilla in medium saucepan and stir to combine.
• Bring to a slow boil over med-high heat.
• Continue boiling until it turns a light caramel color (5-7 min) -- should be pourable but not firm and sticky.
• Pull cake out of oven.
• While cake is still warm, pour icing evenly over top -- work fast, it will soak into cake quickly.
• Spread to coat evenly and serve immediately.

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.