Prune cake with buttermilk topping

4 servings

Ingredients

Quantity Ingredient
CAKE
2 cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
¼ teaspoon Ground allspice
2 cups Sugar
1 cup Vegetable oil
1 cup Buttermilk
1 teaspoon Vanilla extract
3 Eggs
2 cups Seedless prunes, cut in
Quarters
1 cup Chopped walnuts
TOPPING
⅓ cup Sugar
⅓ cup Buttermilk
2 tablespoons Unsalted butter
¼ teaspoon Baking soda
Juice of 1/2 lemon

Directions

Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.

Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake.

Serve warm or cool.

Yield: 9 by 13-inch cake

TAMALES WORLD TOUR SHOW #WT1B11 SCANDINAVIA

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