Saturday, September 22, 2007

Spiced Prune Cake ..... Just like Grandma used to make!!!

Spiced Prune Cake
Baking time is very important. Be sure to follow instruction as the cake needs time to caramelize and release easily from the bundt pan.
unsalted butter at room temperature for the pan
2 cups all purpose flour plus more for the pan
1 cup pitted prunes (dried prunes)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
1 cup low fat buttermilk
3 large eggs
1 cup chopped walnuts
confectioners sugar for dusting
Preheat oven to 325. Butter and flour a 12 cup bundt pan, shaking out excess flour.
Bring a small sauce pan of water to a boil; remove from heat; add prunes. Cover and let soak for 10 minutes. Drain prunes and finely chop and seet aside.
Meanwhile, on a large pan, whisk together flour, granulated sugar, cinnamon, cloves, nutmeg, salt, and baking soda; set aside. In a medium bowl, whisk together oil, buttermilk, and eggs. Add oil mixture to flour mixture; mix just until combined. Stir in prunes and nuts.
Spoon batter into prepared bundt pan and bake until a toothpick inserted in the center of cake comes out clean and the cake has pulled away from the sides of the pan, 1 hour and 45 minutes to 2 hours.
Immediately invert onto a cooling rack; let cool completely. Dust with confectioners sugar, if desired.

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