Ingredients
12
12 servings
- •1 cup pitted prunes
- •½ cup water
- •2 cups all-purpose flour
- •1 ½ cups white sugar
- •1 tablespoon ground allspice
- •1 teaspoon baking soda
- •1 teaspoon ground nutmeg
- •1 teaspoon ground cinnamon
- •½ teaspoon salt
- •1 cup vegetable oil
- •1 cup buttermilk
- •2 eggs, lightly beaten
- •1 ½ cups chopped pecans
- •1 cup white sugar
- •½ cup margarine
- •½ cup buttermilk
- •1 teaspoon vanilla extract
- •2 tablespoons corn syrup, such as Karo®
Instructions
- Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- 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. Stir in the chopped pecans.
- Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
- To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
- Invert cake onto a platter and pour hot icing over the cake.
Nutritional Facts
Per 12 servings
- Calories: 631
- Carbohydrate: 73g
- Fat: 37g
- Fiber: 3g
- Protein: 6g
- Sugar: 51g
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