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Old Fashioned Prune Cake Recipe

By Edited Dec 6, 2013 0 0

As gross as it might sound, an old fashioned prune cake is actually very delicious. You might not believe it until you try it for yourself, but if you ever have the chance to try one or make one, go ahead! Don’t worry, as long as you never mention it, no one will even know there is prunes in this cake. They will be surprised and worried it will have effects, but no worries there either! This homemade cake is made from scratch, from a very old-fashioned, Southern recipe.

Prunes

Old Fashioned Prune Cake Ingredients:

  • 1 cup of prepared prunes
  • 1 cup of cooking oil
  • 1 ½ cups of sugar
  • 3 eggs, beaten
  • 2 cups of sifted all purpose flour, (sift flour before measuring for baking better cakes)
  • 1 cup of buttermilk
  • 1 cup of chopped nuts
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of vanilla extract

Old Fashioned Prune Cake Directions:

  1. Wash and pit the prunes, stew them and then chopped into pieces.
  2. Mix the sugar and oil together in a large mixing bowl.
  3. Next, mix in the eggs.
  4. Sift together the flour, baking soda, salt, cinnamon and nutmeg.
  5. Add in the flour mixture gradually with the buttermilk. Begin and end with the flour mixture.
  6. Add in the vanilla extract, blending well.
  7. Then fold in the chopped nuts and prunes.
  8. Pour the cake batter into a greased and floured 9X13 inch cake pan.
  9. Bake for 45 minutes to an hour at 325 degrees Fahrenheit in an calibrated oven, or until the cake test done.
  10. Remove the cake and place on a wire rack to cool.
  11. Once the cake is cooled, prepare the prune cake topping.


Topping Ingredients:

  • 1 cup of sugar
  • ½ cup of butter or margarine
  • ½ cup of buttermilk
  • ½ teaspoon of baking soda
  • 1 tablespoon of white corn syrup

Topping Directions:

  1. Place all of the ingredients into a saucepan and combine.
  2. Cook the contents over medium heat, stirring constantly.
  3. Cook until the topping reaches a soft ball stage. To test soft ball stage, place a drop of the hot syrup in very cold water and if it flutters when touched, it is soft ball stage. A candy thermometer also be used to test the liquid. Soft ball stage is 235 F–240 F /118 C–120 C.
  4. Once the topping is ready, use fork prongs to poke holes throughout the cooled cake.
  5. Then pour the topping, evenly all over the top of the prune cake. Store the cake in an airtight container at a cool temperature.


Variations:

Instead of cooking the topping for the prune cake, it also taste great with a cream cheese frosting. A batch of cream cheese frosting can be simply made after the cake cools by combine these simple ingredients:

  • 3-ounces of cream cheese
  • 1 cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • Milk


Beat the cream cheese on high with an electric mixer. Then add in the powdered sugar and vanilla extract. Beat until well blended. Add in the milk, while continuing to beat, a little at a time until the frosting reaches a just right spreading consistency. Spread immediately on the cooled cake made from the old fashioned prune cake recipe.

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