Plantation Prune Cake Recipe
Are you looking for a yummy Plantation Prune Cake recipe? Plantation Prune Cake as a Dessert never fails to impress. My friends tried this Plantation Prune Cake the other day and they simply adored it. Do I need to say more?
Ingredients
1 jar (1 pound) cooked prunes
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup finely chopped pecans
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup buttermilk
Vanilla Glaze
Directions
1. Grease a 10-inch angel cake tube pan; flour, tapping out any excess.
2. Drain liquid from prunes into a cup. Pit prunes, then cut each into 3 or 4 pieces; place in a 1-cup measure. Add prune liquid to make 1 cup.
3. Sift flour, soda, salt, allspice, cin-namo,n and nutmeg into a medium-size bowl; stir in pecans.
4. Beat eggs well in the large bowl of electric mixer at high speed; slowly beat in sugar until mixture is fluffy. Beat in vegetable oil, then buttermilk; stir in prunes. Beat in flour mixture, a third at a time, until well blended. Pour into prepared pan.
5. Bake in moderate oven (350°) 1 hour, or until top springs back when lightly pressed with fingertip. Cool 10 minutes in pan on a wire rack. Loosen cake around edge and tube with a knife; turn out onto rack; cool.
6. Wrap cake in plastic wrap, then in heavy-duty aluminum foil; freeze up to 8 weeks.
7. The day before serving, remove cake from freezer; let stand, still wrapped, at room temperature to thaw. An hour before serving, unwrap cake and place on a deep plate.
8. Make vanilla glaze. While hot, drizzle slowly over cake, spooning any that drips onto plate back over cake.
2. Drain liquid from prunes into a cup. Pit prunes, then cut each into 3 or 4 pieces; place in a 1-cup measure. Add prune liquid to make 1 cup.
3. Sift flour, soda, salt, allspice, cin-namo,n and nutmeg into a medium-size bowl; stir in pecans.
4. Beat eggs well in the large bowl of electric mixer at high speed; slowly beat in sugar until mixture is fluffy. Beat in vegetable oil, then buttermilk; stir in prunes. Beat in flour mixture, a third at a time, until well blended. Pour into prepared pan.
5. Bake in moderate oven (350°) 1 hour, or until top springs back when lightly pressed with fingertip. Cool 10 minutes in pan on a wire rack. Loosen cake around edge and tube with a knife; turn out onto rack; cool.
6. Wrap cake in plastic wrap, then in heavy-duty aluminum foil; freeze up to 8 weeks.
7. The day before serving, remove cake from freezer; let stand, still wrapped, at room temperature to thaw. An hour before serving, unwrap cake and place on a deep plate.
8. Make vanilla glaze. While hot, drizzle slowly over cake, spooning any that drips onto plate back over cake.
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