PRUNE BUNDT CAKE
Moist, flavorful and simply scrumptious, this old-fashioned cake was one of my mom's best desserts. Top it with confectioners' sugar or frosting for a sweet treat sure to win raves. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 266mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
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
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
PRUNE LEKVAR BUNDT CAKE
This is a very delicious prune butter(Lekvar) cake, that starts from scratch, I know, I am making a cake from scratch, a true miracle. I do use the lemon juice in the cake but not the lemon zest, I think it is too bitter.
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4211.4, Fat 246.8, SaturatedFat 148.2, Cholesterol 1165.2, Sodium 6335.4, Carbohydrate 451.8, Fiber 8.6, Sugar 210.4, Protein 58
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