PRUNE CAKE WITH BUTTERMILK GLAZE
Old Fashioned Prune Cake with Buttermilk Glaze has an amazing spice cake flavor and moist texture. Whether for breakfast or dessert, you'll love this comforting cake.
Provided by Julie Clark
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- Spray a 9x13 baking pan with cooking spray or line with parchment paper. Preheat the oven to 350º Fahrenheit.
- Place the prunes in a small saucepan and cover them with water. Bring to a boil and simmer for about 8 minutes or until they are soft and can be mashed with a fork.
- Drain the water, place the prunes on a plate and mash them. They do not have to be totally liquified. It's ok if there are little chunks.
- In a large bowl, mix together the oil, sugar and eggs.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
- Add the flour mixture alternately with the buttermilk, stirring just until combined.
- Fold in the pecans and the mashed prunes.
- Pour the cake batter into the prepared pan and bake for 25-30 minutes.
- While the cake is baking, prepare the buttermilk sauce.
- In a small saucepan, combine all of the sauce ingredients. Cook and stir for about 10 minutes over low heat. Keep the heat over low and keep the bubbles simmering on low. Stir just slightly every now and then but don't scrape the sides of the pan while simmering. The color will be bubbly a creamy butter color. It will start to thicken very slightly into a syrup.
- Use a table fork to poke a few holes in the top of the warm cake as soon as it comes out of the oven. Pour the warm glaze over the cake while it is still hot.
Nutrition Facts : Calories 441 kcal, Carbohydrate 46 g, Protein 5 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 56 mg, Sodium 239 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
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 BUTTERMILK ICING RECIPE
Provided by á-174621
Number Of Ingredients 18
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.
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.
THE PIONEER WOMAN'S PRUNE CAKE RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Preheat oven to 300°F. Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside. NOTE: I cooked mine in the microwave, and it worked. Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX! Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVER BAKE. While cake has five minutes remaining, make the icing. Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. (about 220°F worked for me). Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable. Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
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 CAKE WITH BUTTERMILK TOPPING
Provided by Food Network
Categories dessert
Time 1h5m
Yield 9 by 13-inch cake
Number Of Ingredients 18
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.
TO DIE FOR " PRUNE CAKE" WITH BUTTERMILK GLAZE
So simple and delicious! I made this for my family of 4 and there was NONE left the next day. So easy to make, I keep it on hand for guest. Most of the ingredients you will probably already have on hand. ENJOY!
Provided by wynde
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
PRUNE CAKE WITH BUTTERMILK ICING
Make and share this Prune Cake With Buttermilk Icing recipe from Food.com.
Provided by F-16 momma
Categories Breakfast
Time 1h10m
Yield 1 9 x 13 pan, 24 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 226.8, Fat 11.9, SaturatedFat 2.2, Cholesterol 32.1, Sodium 118.1, Carbohydrate 28.9, Fiber 0.8, Sugar 20.5, Protein 2.3
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.
BUTTERMILK PUDDING CAKES
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
- Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
- Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
- Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
- Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.
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