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GERMAN PRUNE CAKE 1 c. pitted prunes, cut into small pieces 1 c. coarsely chopped walnuts 2 c. sifted all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. ground allspice 1/4 tsp. salt 2 c. sugar 1 c. vegetable oil 1 c. buttermilk 3 eggs Grease well and flour (sugar) 9-inch Bundt pan. Combine prunes with walnuts and 1/2 cup of the flour in bowl. Sift together remaining 1 1/2 cups of flour, baking soda, cinnamon, nutmeg, allspice and salt into large bowl of mixer. Add sugar, oil, buttermilk, vanilla and eggs. Beat at moderately high speed about 2 minutes until creamy-smooth. Add prune-nut mixture; fold in lightly but thoroughly. Pour into pan. Bake in preheated oven at 350 degrees for 45 to 50 minutes until cake pulls away from sides of pan and is springy to touch. Cool cake upright in pan on wire rack 15 minutes. Prepare buttermilk topping. Loosen cake around edge with thin-bladed spatula; invert onto rack. Pierce cake all over with wooden pick. Set cake on rack over large platter. Slowly ladle buttermilk topping evenly over cake. Spoon any glaze that has run off back onto cake until most has been absorbed and surface is glazed. Cool cake thoroughly. Trans- fer cake to platter. Buttermilk Topping: 1/2 c. granulated sugar 1/2 c. buttermilk 1/2 tsp. baking soda 1/4 c. (1/2 stick) unsalted butter Combine ingredients in a saucepan. Cook over medium heat, stirring occasionally until butter melts and mixture boils. Remove from heat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |