Ingredients
16
16 servings
- •1 cup shortening
- •2 cups white sugar
- •4 eggs
- •1 teaspoon vanilla extract
- •1 ⅓ cups buttermilk
- •1 ⅓ cups stewed prunes, chopped
- •2 ⅓ cups all-purpose flour
- •1 teaspoon allspice
- •1 teaspoon ground nutmeg
- •1 teaspoon ground cinnamon
- •1 teaspoon salt
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Nutritional Facts
Per 16 servings
- Calories: 375
- Carbohydrate: 47g
- Fat: 19g
- Fiber: 2g
- Protein: 6g
- Sugar: 31g
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