Monday, September 19, 2011

Prune Cake

I know the name may sound scary, but it really is not as bad as it sounds. Trust me. It's more like spice cake than anything. I was a little hesitant to try it, but thought that the Pioneer Woman had never done me wrong, so why start doubting her now!

Scott didn't like the dessert, but everyone else that tried it really seemed to like it! Overall I'd probably give it a 3/5, because its definitely not for everyone, but something everyone should try!

Prune Cake-adapted from The Pioneer Woman Cooks: Recipes of an Accidental Country Girl by Ree Drummond
Makes one 9x13 inch cake
Total Time: 50 minutes

  • 1 cup prunes
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 cup sugar
  • 3 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (if you don't have any, add 1 tablespoon distilled white vinegar to just under 1 cup low-fat milk and stir together)
  • 1 cup sugar
  • 1/2 cup buttermilk (see above)
  • 4 tablespoons butter
  • 1/2 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
Preheat the oven to 300 degrees and butter a 9x13 inch baking pan. Place the prunes in a small saucepan and cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes. Drain the water and mash the prunes on a plate.

In a bowl, sift together the flour, baking soda, nutmeg, cinnamon and allspice. 

In a separate bowl, mix together the sugar, eggs, oil and vanilla. Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined, the mixture will be slightly lumpy.

Add the mashed prunes to the mixture. Pour the mixture into the buttered baking pan and bake at 300 degrees for 35 to 40 minutes.

When the cake has about 10 minutes left to bake, make the icing. Combine the sugar, buttermilk, butter, baking soda, corn syrup and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat; no need to stir. Continue boiling until the icing turns a light caramel color, 5-7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.

Pull the cake out of the oven and while the cake is still warm, pour the icing evenly over the top. Spread to coat evenly. Serve immediately, or let it cool. It will taste good either way.

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