Dutch Prune And Pecan Cake Recipes

DUTCH PRUNE AND PECAN CAKE

Steps:

• Preheat oven to 360 degrees and butter a 9 in non-stick round baking pan.
• Mix the confectioner's sugar, the flour and baking powder in a large bowl. Make a well in the middle.
• Add the rest of the cake ingredients to the well and mix very well with a wire whisk or electric mixer. Pour batter in prepared pan.
• Arrange the prunes and pecan halves alternately around the top of the batter. Mix the sugar and cinnamon and sprinkle evenly on top of the cake.
• Bake for 1 hour or until cake is nicely browned and golden at the edges.
• Serve warm topped with whipped cream sprinkled with nutmeg, if desired.

OLD FASHIONED PRUNE CAKE

Steps:

• 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.