Moist and delicious Prune Cake (it’s awesome)
Who knew that prunes could make such a delicious snack cake?! Reminiscent of sticky toffee pudding, this prune cake is moist, it's easy, and it's sinfully good.
Servings 12 servings
Ingredients
CAKE:
- 1 cup prunes
- 1 cup sugar
- 3 whole eggs
- 1 cup canola oil
- 1 1/2 cup flour sifted
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 cup buttermilk
- 1 teaspoon vanilla extract
ICING:
- 1 cup sugar
- 1/2 cups buttermilk
- 1/2 teaspoons baking soda
- 1 tablespoon white corn syrup
- 1/4 cup butter
- 1/2 teaspoons vanilla
Instructions
- 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.
Notes
Recipe source: The Pioneer Woman