Table of Contents
Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13×9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes.
Ingredients 1 1 cup pitted prunes 2 ½ cup water 3 2 cups all-purpose flour 4 1 ½ cups white sugar 5 1 tablespoon ground allspice 6 1 teaspoon baking soda 7 1 teaspoon ground nutmeg 8 1 teaspoon ground cinnamon 9 ½ teaspoon salt 10 1 cup vegetable oil 11 1 cup buttermilk 12 2 eggs, lightly beaten 13 1 ½ cups chopped pecans More …
Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit.
I used a 16oz. jar of Sunsweet stewed prunes, which yielded about 1 1/4 cups of pureed prunes, and the cake was very moist. I made this years ago using dried prunes, and it wasn’t nearly as moist as with stewed.
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