Description
This moist cake was a favorite of mine as a child – probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!
Ingredients
- 1 cup shortening
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups buttermilk
- 1 ⅓ cups stewed prunes, chopped
- 2 ⅓ cups all-purpose flour
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl
- mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time
- then stir in the vanilla and prunes. Sift the flour
- allspice
- nutmeg
- cinnamon
- salt
- baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time
- alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
- Bake for 50 minutes in the preheated oven
- or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 16