Prune Cake With Buttermilk Topping

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground allspice
2 cups	396g / 13oz	Sugar
1 cup	237ml	Vegetable oil
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Vanilla extract
3		Eggs
2 cups	474ml	Seedless prunes - cut in quarters
1 cup	146g / 5.1oz	Chopped walnuts
		Topping
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	78ml	Buttermilk
2 tablespoons	30ml	Unsalted butter
1/4 teaspoon	1.3ml	Baking soda
		Juice of 1/2 lemon

Recipe Instructions

Preheat oven to 350 degrees. 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.

This recipe yields one 9- by 13-inch cake.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B11 broadcast 03-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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