Vintage Prune Cake
This Vintage Prune Cake Recipe will remind you of days gone by. It's a spiced cake topped with a delicious caramel buttermilk glaze!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tsp. vanilla
- 3 eggs (beaten)
- 1 cup prunes (chopped and mashed)
- 1 cup pecans (chopped)
- 1/4 cup butter (melted)
- 1 cup sugar
- 1 Tbsp. white corn syrup ((can use honey as a substitute))
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1/2 tsp. baking soda
- 1 carton heavy whipping cream ((16 ounces))
- 1 teaspoon vanilla extract
- 2 Tablespoons powdered sugar
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Combine dry ingredients in a large mixing bowl and whisk well.
- 3
In a separate bowl, mix buttermilk, oil, and vanilla together. Add wet ingredients to dry ingredients and mix until just blended.
- 4
Add eggs one at a time and beat until incorporated.
- 5
Fold in prunes and pecans.
- 6
Stir batter and pour into a 13 X 9 inch sheet cake pan which has been greased and dusted with flour.
- 7
Bake at 45 minutes at 350 degrees until set.
- 8
Take out of oven and poke holes in cake with fork.
- 9
Pour hot glaze over cake immediately before serving.
- 10
Pour all ingredients in a large saucepan and cook over medium heat until it comes to a boil.
- 11
Boil for 3 minutes, stirring constantly.
- 12
While glaze is still hot, pour over warm cake, covering it completely.
- 13
Allow cake to cool for 15 minutes, then cut into squares.
- 14
Serve with a dollop of whipped cream if desired.
- 15
Beat heavy cream with a mixer until peaks form.
- 16
Add vanilla and powdered sugar. Mix well and serve on top of cooled cake.