CAKE
2 c Flour
1 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1 ts Ground nutmeg
1/4 ts Ground allspice
2 c Sugar
1 c Vegetable oil
1 c Buttermilk
1 ts Vanilla extract
3 Eggs
2 c Seedless prunes, cut in
Quarters
1 c Chopped walnuts
TOPPING
1/3 c Sugar
1/3 c Buttermilk
2 tb Unsalted butter
1/4 ts Baking soda
Juice of 1/2 lemon
Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix
all the dry ingredients together in a large bowl. Stir in the oil,
buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the
prunes and nuts. Pour batter into prepared pan and bake for 35 to 45
minutes, or until a toothpick inserted in the center comes up clean.
Meanwhile, combine all the topping ingredients in a small saucepan and
bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from
the oven and place it on a rack to cool slightly. Pierce the cake all
over with a wooden skewer. Pour the topping evenly over the cake.
Serve warm or cool.
Yield: 9 by 13-inch cake
TAMALES WORLD TOUR SHOW #WT1B11 SCANDINAVIA
Yields
4 servings