Prune Cake with Buttermilk Icing
- Yield 16 servings
This is a recipe from my first husband's cousin, Kay. I do not know where she got the recipe, but she was kind enough to give it to me. Several years later I entered it in the baking contest at the Del Mar Fair in San Diego County. Lo and behold, I garnered a second place ribbon in the spice cake category.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon each cinnamon, allspice and nutmeg
- 1 cup (2 sticks) butter, softened
- 3 eggs
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 cup coarsely chopped dried prunes
- 1 cup sugar
- 1/2 cup buttermilk
- 1 teaspoon white corn syrup
- 6 tablespoons butter
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- Preheat oven to 300F. Grease a 9- or 10-inch tube pan.
- To prepare cake, combine flour and next five ingredients (flour through nutmeg) in a medium bowl.
- Place butter in a mixing bowl. Beat with a mixer until creamy. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add buttermilk, alternately with flour mixture, and beat until well combined. Add vanilla, walnuts and prunes and beat until well combined. Scrape batter into pan. Bake 60 to 75 minutes.
- To prepare icing, combine all ingredients except vanilla in a small saucepan. Bring to a boil over medium-high heat. Boil 1 minute. Remove from heat and stir in vanilla. Pour over hot cake.
Recipe by Judith Junk, Escondido, Calif.