Ingredients
12
12 servings
- •1 cup vegetable oil
- •3 eggs
- •1.5 cups white sugar
- •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 buttermilk
- •1.25 teaspoons vanilla extract
- •1 cup prunes, pitted and chopped
- •1.5 cups chopped pecans
- •0.75 cup butter
- •0.75 cup buttermilk
- •1.5 teaspoons dark corn syrup
- •1.5 cups white sugar
- •2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
- In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
- In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
- Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
- Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
- Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
- For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Nutritional Facts
Per 12 servings
- Calories: 702
- Carbohydrate: 80g
- Fat: 42g
- Fiber: 3g
- Protein: 7g
- Sugar: 59g
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