Prune cake (holiday spice cake)

1 Servings

Ingredients

Quantity Ingredient
1 cup Oil
1½ cup Sugar
1 cup Buttermilk
2 cups All-purpose flour
3 Eggs
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Baking soda
½ teaspoon Allspice
2 teaspoons Vanilla extract
1 teaspoon Lemon extract
1 cup Pitted prunes, chopped
1 cup Pecans or walnuts, chopped
Sauce
1 cup Sugar
½ cup Buttermilk
2 tablespoons Light corn syrup
1 Stick of butter or margarine
Cut into pieces
½ teaspoon Baking soda
1 teaspoon Vanilla extract
1 teaspoon Lemon extract

Directions

CAKE

SAUCE

Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour into a greased floured tube pan and bake until cake tests done - about 1 hour. Let cool in pan about 10 minutes; turn out on rack and cool completely. Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes).

Wrap tightly and let sit for three days. (SAUCE - MAKES ENOUGH FOR TWO CAKES) Combine all ingredients in a large sauce pan. Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes. Cool slightly and pour sauce over cakes.

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