Description
This is a very moist and rich cake. A little troublesome, but well worth it!
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 1 ½ cups white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 ¼ teaspoons vanilla extract
- 1 cup prunes, pitted and chopped
- 1 ½ cups chopped pecans
- ¾ cup butter
- ¾ cup buttermilk
- 1 ½ teaspoons dark corn syrup
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
- In a medium bowl
- mix together flour
- soda
- salt
- allspice
- cinnamon and nutmeg. Set aside.
- In a large bowl
- combine oil
- eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
- Add flour mixture
- alternating with 1 cup buttermilk
- starting and ending with dry ingredients. beat well after each addition. Stir in prunes
- pecans and 1 1/4 teaspoon vanilla.
- Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
- Make large
- deep holes in hot cake and pour topping in holes and on top of cake a little at a time
- giving it time to soak in.
- For the topping: In saucepan
- over medium heat
- cook butter
- 3/4 cup buttermilk
- corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Servings: 12