This is a very moist and rich cake. A little troublesome, but well worth it!
Ingredients
- vegetable oil: 1 cup
- eggs: 3 piece
- ½ cups white sugar: 1 piece
- all-purpose flour: 2 cups
- baking soda: 1 tsp
- salt: 1 tsp
- ground allspice: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 1 tsp
- buttermilk: 1 cup
- ¼ teaspoons vanilla extract: 1 piece
- prunes, pitted and: 1 cup (chopped)
- ½ cups chopped pecans: 1 piece
- butter: 0.75 cup
- buttermilk: 0.75 cup
- ½ teaspoons dark corn syrup: 1 piece
- ½ cups white sugar: 1 piece
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
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In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
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In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
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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.
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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.
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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.
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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.
