Nutritional Info

Nutrition Facts

Serving Size 1 (192g)

Calories 498
Calories from Fat 389 (78%)
Amount Per Serving %DIV
Total Fat 43.2g 66%
Saturated Fat 10.9g 55%
Monounsaturated Fat 25.2g
Polyunsaturated Fat 7.1g
Trans Fat 0.0g
Cholesterol 203.2mg 68%
Sodium 601mg 26%
Potassium 68.1mg 1%
Total Carbohydrate 14.5g 5%
Dietary Fiber 1.3g 5%
Sugars 5.7g
Protein 6.5g 13%

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Recipe Description
Americans are a resourceful lot. It's amazing how whole new industries spring up seemingly overnight. Take prunes (as an example, not a prescription). One day there they are on supermarket shelves and the next day they're gone, replaced by a revolutionary new crop: dried plums. And no farmers had to be retrained, no manufacturing equipment had to be modified... ah, American ingenuity. Where once the lowly prune conjured visions of stooped octogenarians with lower digestive dysfunction, the dried plum appeals to everyone, as universally lovable as the raisin. Aunt Irene used prunes for this moist, spicy cake, packed with crunchy toasted pecans and dressed with a buttermilk glaze, but feel free to substitute dried plums, if you prefer.
Prep time
20 min
Cook time
1 hr 5 min
Ready In
1 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  buttermilk, at room temperature
1/4 Teaspoon(t)  baking soda
2 Cup(c)  all purpose flour, plus extra for dusting
2 Teaspoon(t)  cloves, ground
2 Teaspoon(t)  cinnamon, ground
2 Teaspoon(t)  allspice, ground
2 Teaspoon(t)  nutmeg, ground
3/4 Teaspoon(t)  salt
1 Cup(c)  vegetable oil, plus extra for greasing
3 Cup(c)  sugar
2 Teaspoon(t)  pure vanilla extract
3   large eggs, at room temperature
1 Cup(c)  pitted prunes, snipped into thirds
1 Cup(c)  pecans, toasted and chopped
1/2 Cup(c)  buttermilk
4 Tablespoon(T)  unsalted butter, at room temperature
1/4 Teaspoon(t)  baking soda

Preparation

Preheat the oven to 350°F. Grease a 13 by 9 inch baking pan, line the bottom with parchment paper, then grease the paper. Dust the pan with flour and tap out the excess. To prepare the cake: Combine the buttermilk with the baking soda in a small bowl, and set it aside. Sift the flour, cloves, cinnamon, all spice, nutmeg, and salt together into a bowl, and set it aside. Blend the oil, sugar, and vanilla with an electric mixer on medium speed until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the flour. Stir in the prunes and pecans. Scrape the batter into the prepared baking pan, and bake on the center oven rack until the cake springs back when touched and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Place the baking pan on a wire rack set over a sheet of waxed paper, and immediately prepare the glaze: Combine the buttermilk, sugar, butter, and baking soda in a small saucepan. Bring to a boil and boil for 5 minutes, stirring constantly with a wooden spoon. Then pour the glaze over the warm cake, and let the cake cool completely in the pan. Cut the cake into squares, and serve.

Additional notes

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