My dear hubby loves prunes so when I saw last week's episode of the Pioneer Woman's show on the Food Network, I knew I had to make her "Grandma Iny's Breakfast Prune Cake". I went to Sam's Club and bought a bulk bag of prunes and made it this morning. It smells heavenly and you can totally pass some healthy prunes off on your non-suspecting children or spouse :-). It is like a spice cake with a caramel glaze on top. I posted the recipe below, but you can view it on Pioneer Woman's website if you prefer (http://tastykitchen.com/recipes/desserts/grandma-inye28099s-prune-cake/?print=1/#sizeFP).
I never keep buttermilk on hand because it can be so easily made. For every 1 cup of buttermilk that you need, stir 1 Tablespoon of lemon juice OR vinegar into 1 cup of milk. Stir and let sit for 5 minutes before using in your recipe.
Have a Beautiful day dear friends! You are prayed for and loved dearly by your Heavenly Father!
Oh How He Loves You and Me!!!
Prune Breakfast Cake
Ingredients
- FOR THE CAKE:
- 1 cup Prunes
- 1 cup Sugar
- 3 whole Eggs
- 1 cup Canola Oil
- 1-½ cup Flour, Sifted
- 1 teaspoon Baking Soda
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- _____
- FOR THE ICING:
- 1 cup Sugar
- ½ cups Buttermilk
- ½ teaspoons Baking Soda
- 1 Tablespoon White Corn Syrup
- ¼ cups Butter
- ½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 300 degrees.Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.
While cake has five minutes remaining, make the icing:
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.
NOTE: There is absolutely zero “prune effect” associated with this cake. The end.
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