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Spicy Buttermilk Prune Cake

Prune filling makes this cake extra moist and a touch of spice and nut give it a delicious, unique flavor.
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Description

Prune filling makes this cake extra moist and a touch of spice and nut give it a delicious, unique flavor.

Summary

Yield
16 Servings
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

Buttermilk Topping

1 cup
sugar
1 teaspoon
vanilla
1⁄2 cup
buttermilk
1⁄4 cup
butter or margarine
1⁄2 teaspoon
baking soda

Cake

1 1⁄2 cup
sugar
1⁄2 teaspoon
allspice
1 cup
cooking oil
1⁄2 teaspoon
salt
1 cup
buttermilk
3  
eggs, beaten
2 cup
all-purpose flour
1 teaspoon
vanilla
1 teaspoon
baking soda
1 teaspoon
cinnamon
1 cup
chopped nuts
1 teaspoon
nutmeg

Instructions

To bake this spicy buttermilk prune cake recipe, preheat your oven to 350° F. Grease 10-inch tube pan or 12-cup bundt pan and set aside. Blend sugar and oil. Add beaten eggs, mixing well. Stir dry ingredients together and add to batter alternately with buttermilk. Stir in Prune filling, nuts and vanilla until well blended. Pour batter into prepared pan and bake for 1 hour or until cake tester inserted in middle comes out clean. When cake is done, prepare buttermilk topping and pour it over cake while still warm. Leave cake in pan. For topping, combine all ingredients in large saucepan. Bring to boil and cook to soft ball stage (234° F on candy thermometer.) Remove from heat and beat until mixture stops bubbling. If you use a 9 x 13-inch pan, pour glaze over the prune cake while still in pan. Also, bake time may be shorter by 5 to 10 minutes.

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